Almond & Honey Tart

Ingredients for short crust

Basic sweet paste
Ingredients
Butter 16 ounces
Caster sugar 12 ounces
Flour 24 ounces
Egg 1
Vanilla essence 1 tsp

Method

In a bowl cream together the butter and sugar until light and fluffy.
Add in eggs and beat well. Fold in flour and mix gently with finger tips until the dough can be
gathered into a ball. Knead lightly and chill dough for 30 minutes, use as required.(bake for 5 mins before filling..for this recipe)

Ingredients for filling

Almonds crushed 4 ounces
Butter 1 ounce
Sugar 1 ounce
Honey 3 tbsp

Method

In a pan add Almonds crushed 4 ounces, Butter 1 ounce, Sugar 1 ounce, Honey 3 tbsp.
Cook on low heat stirring continuously till the mixture thickens.
Pour and spread the filling in the half baked tart shells.
Bake at 180 degree C for 20 to 25 minutes.
Do not overcook or cracks will appear, cool until set and serve.

Almond & Honey Tart

Pizza Tarts

Ingredients

1 kg package frozen puff pastry
1/3 cup plus 2 teaspoons Pizza sauce
1/2 packet KandNs Frozen Chicken tikka chunks
½ cup shredded mozzarella
Thinly sliced onion, green capsicum and tomatoes remove seeds.
Mixed herbs and oregano to sprinkle on top

Method

Place oven rack in the center of the oven, and preheat oven to 400 degrees F. Defrost frozen Chunks inside refrigerator until thawed. Heat a non-stick or lightly oiled pan. Spread already thawed Chunks in the pan turning them gently through heating over medium heat. Set aside.

Remove frozen pastry sheets from box and paper wrappings. Thaw pastry sheets at room temperature for about 40 minutes or until pastry unfolds easily, but pastry is still cold. Unfold pastry on a lightly floured surface. Now take muffins tray and grease each tray generously with butter or oil to avoid sticking of your tart. Coming back to our puff pastry, now roll it with your roller take flower shape cookie cutter and cut out as flowers as I did. Re-roll the scraps and cut more flowers, you should be able to get 24 flower shaped dough pieces. Center each flower over a mini muffin depression carefully.

Spoon 1 teaspoon pizza sauce into the center of each pastry flower tart, and spread to a thin layer. Place chunks over it and then sliced onions, capsicum and tomatoes. Sprinkle each tart with ½ tablespoon shredded mozzarella cheese. Generously sprinkle each with mixed herbs and oregano.

Bake in 400 degree oven for 13-17 minutes, rotating trays halfway through baking time, until the pastry is golden brown and puffed. Carefully remove from oven, place on a serving tray, and garnish with fresh herbs. Enjoy

Pizza Tarts

Custard/Fresh Fruit Tart

Ingredients for Short Crust Base

Egg 1 yolk
Butter 4 ounces
Flour 6 ounces
Caster sugar 2 ounces
Vanilla essence few drops

Method for Base

Beat 4 ounce butter with 2 ounce sugar and few drops of vanilla essence till fluffy, add 1 egg yolk, fold in the 6 ounce sieved flour, put mixture on the table and knead with a soft hand to form into dough, sprinkle flour on table and roll the dough, cut with round cutter and spread into tart trays and bake on a preheated oven (180c) for atleast 15 mins.

Method for Filling
Vanilla Cream* 
2 large egg yolks1/4 cup sugar2 tablespoons plus 1/2 teaspoon cornstarchPinch of salt1 cup whole milk1/2 teaspoon pure vanilla extract

STEP 1
Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
STEP 2
Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
STEP 3
Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

strawberries or any other fruit of ur choice 

Apricot Glaze: 

 Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted). (Can also heat in the microwave.) Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.

Assembling

Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread vanilla cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.