Bee’s Kitchen

I made these to bring to work today for afternoon tea, by the end of the day they were all gone, so i guess that’s a good sign.

My number one fan and critic believes these tart’s can not be classified as tarts as they don’t contain enough custard, and should be called fruity biscuits!

I like to recipe, but i need to improve it though, by rolling out the tart shell thinner and getting mini flan tin’s so more custard can be contained in each case.

Dough
1 1/4 cups plain flour (sifted)
2 tbsp icing sugar (sifted)
125g butter (cubed)
3 tbsp water

Filling
3 eggs
2 tsp vanilla essence
1/2 c caster sugar
1 1/4 cups milk

Preheat the oven for 200 degrees C.

Combine flour, icing sugar and butter together until fine crumbs form. Add water till a soft dough forms. Roll into ball and divide into 12 portions.

Roll our each portion to 3 mm, using a muffin tin, shape to fit the mould. Then line the cases with baking paper and fill with rice. Baking for 15 minutes, remove rice and paper then bake for further 15 minutes. Remove from oven and reduce oven temperature to 180 degrees C.

Combine the eggs, vanilla essence, caster sugar and milk in saucepan, heat on low, till sugar melts. Pour into moulds and bake for 20 minutes or until set.
Once cooled, arrange fruit as desired.

I wanted to know if it made a difference or not by having the tart shells cooked in the oven with rice on top as weight, and yes it does, i tried one without and it just expanded in the middle and turned out over cooked.

Anyways they turned out edible and looked pretty good when topped with fruit.

I received a suprise present today from the Chin’s, look how cool it is!! LOVE IT, THANKS AGAIN!!!

I’ve modified the recipe a bit more, i noticed my old pikelet recipe was just a touch too runny! Pretty happy with the batter now.

Makes around 12

Ingredients

1 cup self-raising flour
Pinch of salt
1/4 tsp bi-carb soda
1/3 cup white sugar
1 beaten egg
2/3 cup fresh milk
6 tbsp melted butter

Method

Sift dry ingredients into a medium sized bowl stir together. Make a well in the centre.In a separate bowl combine the egg, milk and butter.

Then add to the flour mixture and stir till dry ingredients are moist but still lumpy.

Heat and grease a frypan to medium heat, drop 2 rounded teaspoons of the batter onto pan.

Cook until bubbly on top, slightly dry edges and light brown underneath. Turn and cook other side, until both sides are golden brown.

Repeat with remaining batter. And serve hot.

Happy Birthday Mr H, hope you enjoy the cake i made you!

After receiving such a awesome present, i couldn’t wait but try it out! I got home about 11pm last night and got to work baking a basic chocolate cake using my mixer. It’s perfect for what i need, but my mum’s kenwood seems more powerful, even though it’s over 20 years old, but it’s also heaps heavier too, not something i could carry myself and pack away easily. I LOVE MY NEW TOY!! Thanks again to my lovely Big Bro, Little Bro & Little Sis

Preheat oven to 180oc. Beat butter and sugar until creamy, beat in eggs one at a time. Beat in cooled dark chocolate. Fold in sifted flour and cocoa powder alternately with milk.

Spoon mixture into lined 20cm, spring release round cake tin. Bake 45-50 minutes until cooked. Remove from tin, cool on wire rack.

Melt and cool 50g of the extra dark chocolate, combine with half cup cream, beat until thick.

Cut cake in half, sandwich cake with chocolate cream.

Melt together remaining dark cooking chocolate and cream; allow to cool, refrigerate until of spreading consistency, spread over cake.