This is a butter texture cake. I quite like it as it is rather light and not too sweet. Maybe the prunes neutralise the sweetness a little. But I think I will try making again with cranberry.Initially I thought the pandan coconut tarts is gonna be the same thing as the coconut tarts he taught us, just adding pandan flavour into grated coconut. However, this turn out to be a custard type of tart. According to Richard, this type of pandan custard is similar to Bengawan Solo's kaya cake. We can make a sponge cake and spread this custard onto it. I like the texture but I will omit the corn when I next make this tart. I will also make smaller, bitesize tarts.
He gave us a bonus recipe by filling the other half of the tart shells with blueberry jam, topped with whipping cream. I have never like sour stuff so was rather skeptical until I tasted it. Yummy! The jam is not sour and goes very well with the tart pastry and whipping cream. Even my mum and brother who don't like blueberry says it is nice. I bought a tub of the blueberry jam and will definitely make this again! I might even make some blueberry muffin or cheesecake with it since this jam is rather nice.
I also made this chocolate chiffon using the mini chiffon tin I bought yesterday. I find them quite cute and definitely useful when I make half recipe.
No comments:
Post a Comment