Caramelised Peach Fragipane Tarts

I made the Caramelised Peach Fragipane Tarts on Sunday evening. It was supposed to be Peach Fragipane Tarts. However, I decided to have my first try of the new blow torch I bought at Shermay's. Looks like the heat was too hot for my fragipane! Not a good first time though. So with the charred dots on my peaches, it's now renamed to Caramelised Peach Fragipane Tarts! :p


Playing with my blow torch...trying to be a pro!

"HUAT" Ahhh...

Last weekend, my parents-in-law (PIL) gave me a big sieve, a cake pan & a cane "basket" for baking. It all started when we discuss about steaming "ji dan gao". So since they have stopped baking long ago, they decided to give me their "inheritence" so as not to go waste. For me of course I'll gladly accept. Anything to do with baking, I'll be glad to be "garbage" collector!

I remembered I had a recipe of the Pandan Delight Fatt Koh from Yochana. So I decided to steam this tonight, so that I can give my PIL tomorrow when they drop by. I had a packet of HK flour which I didn't use since the last time I made pao! This recipe was pretty easy and nice. I hesitated for quite a while, don't know if I should use muffin trays for smaller Fatt Koh or the cane basket. Finally, I decided to use the cane basket. I lined it with baking paper, and steam it in the wok. It took much longer than what is in the recipe because mine was a big basket, about 7". However, I was very happy with the result when I opened the wok cover! My Fatt Koh "smiled" at me!! Yippee!! But I steamed until my wok was dry, lucky it was ready!!


The nice green was from the pandan leaves. There was no colouring added.

While waiting for my Fatt Koh to proof, I did up the Almond Cream or Frangipane for my Strawberry Tarts. Baked the tart crusts last weekend, but haven't filled them up yet. I wanted to fill them up so that I can finish them. I filled them with frangipane, and had Strawberry Frangipane Tarts!