Recipes

Kiosco Kafe: Phyllo Fruit Tarts

Made these cute little thangs for Kiosco Kafe a couple weeks ago. Finally got to try my luck with phyllo dough for the 1st time, and I was quite pleased. Take a lookie…

fruit tarts1

Pretty right? For the phyllo cups, I layered about 6 sheets of phyllo dough*** on top of one another, brushing each layer with some melted butter and sprinkling some sugar. After the final layer, I used my pizza cutter to cut them into little squares, and stuck them in my mini muffin tin, baking at 375 degrees for about 10 minutes. Piped in the pastry cream (I used a pastry cream/custard recipe from here), added some fresh berries, and voila! They were gobbled up in a heartbeat..

***Tip: I actually found that it was better to do 2 separate sets of 3-layered phyllo dough, and offset the 2 sets so that it looks like a 8-point star. This helps to create a better “cup” that will hold custard much better!.

The pastry cream recipe yields quite a bit, so I had a bunch left over to make a humungo fruit tart in a store-bought shortbread pie crust.

fruit tart

And even after this, I had enough to make a banana cream pie…which was not very aesthetically pleasing but was soooo delish. I just happened to see a recipe in Bon Appetit magazine that lined the pie crust with chocolate by melting it with some olive oil and brushing it on. So I did that, cut up some bananas and mixed them with the pastry cream/custard, piled it into the chocolate covered short-bread crust, and topped it all with some home-made whipped cream, to which I added just a hint of vanilla extract and almond extract (since I didn’t have sliced almonds to top it with). Yummy!

– CP

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Mango sticky rice

mango sticky rice

Home-made with coconut milk and love.

I just googled a couple recipes to get the jist. Didn’t end up soaking my sweet rice for very long at all, perhaps less than an hour, and it turned out just fine. After fully cooking the rice with water in a rice cooker, I boiled 1/2 of a can of coconut milk with a tbsp of sugar and a pinch of salt, and mixed it into the rice. For the coconut sauce on top, I boiled the rest of the coconut milk with a couple tbsp of sugar (to taste), another pinch of salt, and about a tbsp of cornstarch (premixed with about 2 tbsp of water). Let it thicken, drizzle over your mangoes and rice, and top with some sesame seeds! Tasted just like the kind you would get at a Thai restaurant 🙂

– CP

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Shaved snow with strawberry mango and mochi. Shaved snow is different than the typical shaved ice in that it has a soft milky texture and tastes almost like ice cream when it’s in your mouth. It is definitely something worth trying.

PT (Taken with Instagram at Class 302 Taiwanese Cuisine)

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