French Toast Recipe

French Toast Recipe Ingredients:

1/3 cup Whole milk
2 Large eggs
1 tbsp Sugar
1/2 tsp Vanilla
1/4 tsp Salt
3 slices White or egg bread
1 tbsp Butter


French Toast Recipe Method:

In a shallow bowl, whisk together milk, eggs, sugar, vanilla and salt.

Melt butter in large frying pan on medium heat.

Dip bread in egg mix, turning to coat each side.

Cook bread in frying pan until underside is golden, then turn and cook until reverse is golden.

Serve immediately.

Alternatively:

Use the sandwich toaster then the butter can be omitted.

Serves

Rice Crispies Dora and Spongebob Recipe

Rice Crispies Dora and Spongebob Recipe Ingredients:

3 tablespoons butter, melted
1 teaspoon vanilla
4 cups miniature marshmallows or 40 large
6 cups rice crispies

Rice Crispies Dora and Spongebob Recipe Method:

In a medium saucepan, combine butter, vanilla, and marshmallows.

Melt over medium heat while stirring with a wooden spoon.

Remove from heat, and mix in rice crispies

Or:

Put butter, vanilla and marshmallows and microwave on high for 2 minutes,

Spoon and press into Dora and Sponge Bob moulds.

Cool and remove from moulds and ice with melted chocolate and buttercream. M & Ms, sliced almond and tiny marshmellows were also used to decorate Sponge Bob


Serves

Soft Pretzel Recipes

Soft Pretzel Recipes Ingredients:

1 1/4 cups water 80 f/27 c
1 egg yolk room temperature
1 tbsp oil
2 tbsp sugar
1 tsp salt
1/8 tsp white pepper
3 1/2 cups bread flour
1 tbsp instant yeast

Glaze
1 egg white
1 tbsp water

Toppings(optional)

kosher salt and sesame seeds

Method:
Choose the program for pretzels in the breadmachine and turn on 'start' and wait for program to end.

To do it manually or with cake mixer, knead all the ingredients until soft and elastic. Cover and leave to rise until double.

On a lightly floured surface, cut dough into pieces - 8 or 16 pieces.

Roll each 16 pieces into 16 inch rope and 8 pieces to 24 inch rope. (Roll a piece until it does not stretch anymore, let it rest. Repeat rolling with the rest of the pieces and then come back to the first rope and so forth until the desired length )

Cross the ends of the rope to make a loop(i pick up the left end with my right hand and right end with the left hand). Twist the crossed ends once and fold across the loop.

Place on a greased baking sheet 1 1/2 inches apart.

Brush with glaze and sprinkle with topping.

Let rise until double in size, about 30 minutes.

Bake at preheated 375 f/190 c for 15 - 20 minutes or until done.

Optional: i like to drizzle with melted butter as soon as it is out of the oven.

Variation

Pepperoni Pretzels:

Add 1 cup sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients.

Follow above method to complete.

Serves

Nutty Crisps Recipe

Nutty Crisps Recipe Ingredients:

1 1/2 - 2 cups nuts - almond flakes/cashews etc
3 egg whites or 6 tbsp egg whites
1/3 - 1/2 cups fine granulated sugar
1/4 tsp salt
1/4 tsp almond essence/butter oil
2 tbsp oil
1/4 cup flour

Method:

Spread the nuts on to the baking sheet.

Turn on the oven to 350F convection to preheat and put the baking sheet with the nuts to roast.(you are roasting the nuts starting with cold oven/0 degree f )

Turn on timer to 10 mins for almond flakes and 15 minutes to cashews(time differs with different oven, so check the nuts at 5 minutes interval for doneness)

Line a silicone sheet on another baking sheet and put in all the ingredients. Mix thoroughly and spread out as thinly as possible. (If silicone baking sheet is not available, line the baking sheet with aluminium foil and grease the foil lightly)

Put to bake for 16 minutes and the crisps should brown at the sides. Turn off oven and leave the crisps to brown. Check the oven every 5 minutes, crisps should be totally brown and crisp in 10 - 15 minutes.

Remove crisps from oven and leave to cool. Once it has been cooled, it can be broken up at random and enjoy.

Serves

Pandan Kaya Fudge Cake

Pandan Kaya Fudge Cake

Pandan Kaya Fudge Cake was a rave in Malaysia in 90's. This tropical harmony of coconut and agar agar makes this a sweet treat that tastes like jello but cuts like a cake. This cake will cause oohs and aahs the minute it is presented and will immediately bring smiles on the first bite.

Ingredients:

For Pandan Chiffon Cake:

A:
4 egg yolks
90g castor sugar
160g all-purpose flour, sifted
1/2 tsp baking powder, sift with flour
1/2 tsp baking soda, sift with flour

100 ml water
1 tsp pandan essence
50g corn oil

B:
4 egg whites
60g sugar
1/4 tsp cream of tartar

Pandan Kaya:

900 ml. Coconut milk (i use Savoy Coconut Cream)

9 Tbsp. Hoen kwee flour / green pea flour

1 Tbsp. agar agar powder

1/2 tsp. salt

a little green colouring

a little pandan paste

180 gm. sugar

60 gm. Dessicated coconut for covering cake

Method:

To prepare pandan chiffon cake:

Add all ingredients in (A) and mix well until the mixture is smooth and consistent.

Whip egg whites and cream of tartar of Ingredients B at medium speed until the egg whites are bubbly. Add sugar and whip at high speed until stiff form but not dry.

Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures.

Pour this combined mixture into a ungreased 9-inch round cake pan(i lined the cake tin with aluminium foil).

Bake at a preheated over at 350 deg F for 40-45 minutes.

As soon as the cake is removed from oven, quickly invert the pan and let it cool. (i invert cake on to a cake rack and place cake rack on top of a colander)

When the cake is completely cool, run a knife around the sides of pan to remove the cake(i remove the foil and tear it carefully).

Slice cake into 3 layers.(Remove the brown layer from the top of cake - that was what i forgot to do)

Method for pandan Kaya:

(1) Put all the ingredients into a pot and stir till evenly mixed.

(2) Cook over medium heat till mixture thickens and smooth. Cool slightly before using. Make sure it is still in pouring consistency.

(3) Place a slice of sponge cake into a cake ring, pour in some kaya and continue the same process till the last layer is covered with pandan kaya. Press slightly after layering the cake onto the kaya and make sure that the kaya fills the sides on the last layer.

(4) Leave aside to cool and set before chilling in the fridge.

(5) Remove cake from cake ring and cover the whole cake with dessicated coconut. If you are using an ordinary cake pan, line the cake tin before putting in the first layer of cake and when removing cake, introduce air in by folding 3 or 4 strips of paper and slipped them to the side of cake. Cake will then dislodged easily.

(6) Serve chilled.

Pandan Kaya Fudge Cake

Pandan Kaya Fudge Cake

Black Sesame Seeds Cake

Black Sesame Seeds Cake

Ingredients:

1 3/4 cups flour(1 1/2 cups for sea level)
1/4 teaspoon baking soda(1/2 tsp for sea level)
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, room temperature
2 1/2 teaspoons toasted sesame oil
1 teaspoon vanilla extract
8 tablespoons butter, room temperature
3/4 cup sugar(1 cup sugar for sea level)
1/2 cup buttermilk, room temperature
1/4 cup toasted black sesame seeds

Method:

Preheat the oven to 350 degrees F. Grease the bottom and sides of a 8 inch cake pan or a springform pan or line muffin pan with paper cups -

Combine the flour, baking soda, baking powder, and salt together in a bowl and set aside.

Beat the eggs together in a bowl with a whisk. Add the sesame oil and vanilla and thoroughly combine.

Place the butter in the bowl of a stand mixer and beat with the paddle attachment on medium for a few minutes to soften it up. Add the sugar and beat for several more minutes until it is light-colored and fluffy.

Add in the egg mixture a little at a time while the mixer is still running, letting it slowly combine over a couple of minutes.

Stop the mixer and pour in a third of the flour mixture, and beat just until combined. Scrape down the sides as necessary.

Add half the buttermilk and beat until combined.

Repeat with half of the remaining flour mixture, the rest of the buttermilk, and finally the rest of the flour mixture with the sesame seeds. With each addition, beat it only until it is just incorporated.

Scrape the batter into the prepared pan and bake in the oven for about 30-40 minutes, 20 - 25 minutes for muffin pan, until the top is golden brown and a toothpick inserted into the center comes out clean.

Let the cupcakes cool on the rack .

If you baked the cake in a regular cake pan, invert it onto the rack, and turn it right side up to finish cooling.

This cake will keep in an airtight container for up to 4 days.


Serves

Roast Leg of Lamb

Ingredients:

1 leg of lamb (about 4 1/2 pounds)
1 handful fresh sage
1 clove garlic
Salt and freshly ground black pepper
1 lemon, juiced
Olive oil
1 handful fresh rosemary
3 ounces pancetta, sliced

Method:

With a knife, follow the lamb bone down about 4 inches (you are just making a 'tunnel' where you are cutting the meat away from the bone). Do this from the top end and the bottom end.

Roll the leg into a roast shape and tie with cotton butcher's twine.

Pierce the meat at an angle with a sharp pointed knife 6 to 8 times at random around the leg.

Where you have made the incisions, open them up a bit by poking your fingers down in them to make a bit of space.

Using a pestle and mortar smash up half the sage with the garlic and 1 teaspoon of salt. When its pulped, add the lemon juice, 2 tablespoons of olive oil, the other half of the sage and the rosemary roughly chopped.

Stuff the mixture into all the incisions and gaps you have made with the knife. Then stuff the pancetta deep into the gaps along the bone and the incisions. This gives a lovely fragrant flavor to the meat. Season with salt and pepper.

Heat oil in a large skillet over high heat. Brown lamb on all sides.

Place lamb in roasting pan and roast in a preheated 425 f oven for 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted in center should read 160 or 165 degrees F or a thinbladed knife inserted to the center for 20 seconds should feel lukewarm on your lips.)

Let sit at room temperature about 10 minutes covered loosely with foil before carving, so juices can run to center.

Remove strings and slice meat thinly across the roll.

Serve with Deep fried french beans and mint sauce.

To reheat carved lamb, place slices on a sheet pan, cover with a wet towel, and bake 5 minutes at 375 degrees F.


Serves

Mini Apple Tart

Ingredients:

1 peeled, cored and finely chopped Granny Smith apple

1/4 cup finely chopped walnuts

2 tablespoons raisins

1/4 cup brown sugar

3 tablespoons butter

1/4 teaspoon cinnamon

15 homemade mini fillo dough shells(Refer to Key Lime Tart for how to make)

Red glazed cherries for garnish

Method:

In a medium skillet, sauté apples, walnuts, raisins, brown sugar and butter over low heat until apples are tender, stirring frequently.

Remove from heat and stir in cinnamon.

Cool slightly and spoon 1 tablespoon of apple mixture into each mini Fillo Shell.

Garnish with half a glazed cherry.

Serve immediately.
XT

Serves

Key Lime Tart

Key Lime has a higher acidity, a stronger aroma, and a thinner rind than that of the persian lime. It is valued for its unique flavor compared to other limes, with the key lime having a more tart and bitter flavor.

Ingredients:

1/2 cup softened cream cheese

1/4 cup sweetened condensed milk

2 tablespoons fresh lime juice

1/4 teaspoon lime zest

15 homemade fillo dough shells (how to make the shells is at bottom of the page)

2 thin slices of lime, cut into eighths, for garnish

Method:

In a small bowl, combine cream cheese and milk.

Mix until light and fluffy.

Add lime juice and lime zest. Mix thoroughly.

Chill for 1 hour.

Spoon or pipe 2 teaspoons of filling into each Fillo Shell.

Garnish with sliced lime.

Serve immediately

HOW TO MAKE MINI TARTS

Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.

Carefully unroll fillo sheets onto a smooth, dry surface.

Cover fillo completely with plastic wrap, then a damp towel.

Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.

Microwave butter until melted. This will give you a lighter and flakier pastry.

Brush each layer of fillo with melted butter, margarine or oil. 5 layers are needed.

To prevent edges from cracking, brush edges first and then work into center.

Be sure to brush the last layer of fillo with melted butter.

Lightly butter tartlet or muffin pan.

A general guide is to cut the fillo about 1" larger than the pan or tart which you are using, so that the fillo circle is large enough to go completely up the sides of the pan.

Place cut tart shape in the buttered pan. Carefully push fillo into pan, pressing firmly against bottom and sides.

Bake empty shells in preheated 350ºF oven for about 8 to 10 minutes or until golden brown.

Cool 5 minutes.

Remove and fill.

Serves

Pumpkin Muffins

These muffins waft the most incredible aroma as they bake. This recipe makes tiny, not-too-sweet, pop-in-the-mouth mini muffins that are somewhere between a muffin and a cake in texture. The final product is a delectable little morsel that is totally luscious.

Ingredients:

1 1/2 cup all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1 cup pumpkin puree

1/3 cup oil

2 eggs

1 tsp pumpkin spices

1 tsp cinnamon powder

1 cup sugar

1/2 tsp salt

Method:

Mix the dry ingredients - flour, baking powder, baking soda, salt, pumpkin spice and cinnamon.

Mix the wet ingredients - sugar, pumpkin, oil and eggs, beat lightly.

Pour wet ingredients into dry ingredients and fold in until all the dry ingredients are well blended.

Using an ice-cream scoop, scoop batter into prepared mini muffin cups, filling each 3/4 full.

Bake in preheated oven 350 F for 17 - 20 minutes or until muffins spring back when gently pressed with fingertips.

Serves

Pumpkin Ginger Soup

Ingredients:

3 cups pumpkin puree

3 cans (15 oz)chicken broth

2 cloves garlic,finely chopped

2 tablespoons grated ginger root

1 tablespoon lime juice

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

A dollop of whipped cream(optional)

Chopped chives (optional)


Method:

In a 6-quart saucepan, combine pumpkin puree and chicken broth.

Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.

Add garlic, ginger root, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.

Divide soup among soup bowls and garnish with whipped cream and chives, if desired.

Serve immediately.

Serves

Raspberry Danish Spirals

As the title denotes, these Spirals are made from the Danish dough. It is to be noted that it is important to make a full recipe of danish dough or the sufficient layering will not be achieved, although you only need half of the dough. An 'oven proof' jam containing a gelling agent that will not not melt out during baking is preferable. Look out for the 'gelling agent' under the 'ingredients' label from the jam bottle

Ingredients:

One half of the recipe of The Danish Dough

3 1/2 ozs/1/2 cup/100 g granulated sugar
1 tsp/1.3 g ground cinnamon
3 1/2 ozs/1/2 cup/100 g chopped walnuts
1 large egg lightly beaten to be used as glue
12 ozs/3/4 cup/340 g seedless raspberry jam

Method:

Roll out the dough on a lightly floured surface into a rectangle 1/2 inch (6 mm) thick. Using a pizza cutter, trim the edges of the dough so they are straight.

In a separate bowl, mix the sugar, cinnamon, and walnuts together.

Using a pastry brush, lightly brush the dough with the beaten egg and evenly sprinkle the sugar, cinnamon and nut mixture over half of the dough, Using hands, spread the mixture evenly.

Fold the unfilled half of the dough over the sugar, cinnamon, and nut mixture and, using a rolling pin, lightly roll over the dough so both sides adhere.

Using a pizza cutter. cut the dough crosswise into 1/2 inch(1.25 cm) thick strips.

Working with each strip separately, gently pull a strip lengthwise to stretch it slightly and twist it over and over until it is tightly wound. Coil the twisted dough around itself to form a spiral and place the coil on a parchment-lined sheet pan.

Repeat with the remaining strips.

Allow the spirals to proof in a proof box at no higher than 85f(30c) for approximately 30 minutes to 1 hour or until they appear puffy. (i do not have a proof box, so i cover loosely, the sheet pan with plastic wrap and then cover with a damp cloth).
\
Make an indentation in the center of each coil and fill with some jam.

Preheat the oven to 400f(205c).

Bake the spirals for 10 - 12 minutes, or until they are golden brown.

While the spirals are still hot, drizzle each with the sugar icing. Sorry - no sugar icing for Lily and family.

This Croissant is made from Danish Dough and is cut differently from "The Croissants i made with Croissant Dough. The base is 2 1/2 inch and the height is 10 inches.
Serves

Almond Danish Braid

Ingredients:

Danish Dough:

4 fl ozs/1/2 cup/120 ml lukewarm water (110f/43c)
4 fl ozs/1.2 cup/120 ml whole milk scaled and cooled to lukewarm(110f/43c) in a small saucepan
1/2 oz/3 1/2 tsp/10.5 g instant yeast
10 ozs/2 cups/285 g bread flour, plus more if needed
9 ozs/2 cups/255 g all-purpose flour

3 1/2 ozs/1/2 cup/100 g granulated sugar

1/4 oz/1 tsp/6 g salt
1/4 tsp/1.5 g ground cardamom
1/2 oz/1 tbsp/15 g unsalted butter,softened
2 large eggs, room temperature
1 lb/2 cups/455 g unsalted butter, cold but not hard (leave at room temperature for 30 minutes to soften slightly)

Almond Danish Bread:

Using one half of the Danish Dough.

Almond filling:

5 ozs/1 1/4 cups/145 g yellow or white cake broken into pieces
4 ozs/115 g almond paste
1 oz/4 tbsp/30 g granulated sugar
2 ozs/4 tbsp/55 g butter, softened
3/4 fl oz/1 1/2 tbsp/20 ml water

Almond Danish Braid:

1 1/2 oz/1/2 cup/50 g sliced almonds, lightly toasted

1 large egg white beaten with 1 tsp(5ml) water to be used as a glue and a wash.

Confectioners Sugar Icing

4 ozs/1 cup/115 g confectioners' sugar - sifted
1 - 1/2 tsp/15 - 22.5 ml milk, plus more if needed
1 tsp/5 ml vanilla extract
Method:

Danish Dough:

Add the water to the saucepan containing the sealed milk.l Add the yeast and stir to dissolve.

In the bowl of an electric mixer using the paddle attachment, combine the flours, sugar, salt and cardamom. Blend the dry ingredients on low speed until they are well combined.

On low speed gradually add the warm yeast and milk mixture, softened butter, and eggs until a soft dough forms. Stop the machine and feel the dough. If it feels too sticky, sprinkle in a small amount of bread flour.

Remove the dough from the bowl and knead it until it feels smooth and elastic but still soft. Do not overwork the dough. Shape the dough into a rectangular disk. Wrap the dough in plastic wrap and chill it for 30 minutes.

Preparing the Butter to be enclosed.

Place the butter on a piece of plastic wrap that is at least two or three times its size o a clean, dry work surface. Cover the butter with another piece of plastic wrap the same size as the first. Using a rolling pin, hit the butter to soften it slightly and then begin to roll and push it into an even 6 x 12 inch(15 x 30 cm) rectangle. Do not over handle the butter. It should, ideally, be the same consistency as the dough. Dry it aside, do not chill.

Enclosing the butter

On a lightly floured work surface, roll the chilled dough into a 9 x 18 inch (22.5 x 45 cm) rectangle. Place the rectangle of butter across two thirds of the rectangle and fold like a letter, bring the unbuttered end up over to the middle of the butter, sealing the dough all along the edges. Fold the remaining buttered portion of the dough on top, completely sealing the butter inside. Be sure to stretch the corners of the dough to square it off, pressing it down to seal the edges together. Using a pastry brush, dust off any excess flour.

Completing One Three-fold or Letter-fold turn:

Rotate the dough 90 degrees so that when the dough is rolled out, the open ends will become the short sides of the rectangle. It will be these short sides that are folded into the center to make sure the fat stays enclosed. Roll out the dough to a 9 x 18 inch(22.5 x 45cm) rectangle. Using a pastry brush, dust off any excess flour.

Take one short end of the dough and fold it one third of the way toward the middle, like a letter, pressing it down slightly. Take the other short end and pull it over the dough to meet the other side as if you are folding a letter. Press the dough down slightly so the edges remain sealed. This step completes one letter-fold turn. Press one finger into the dough to show one turn is complete. Wrap the dough in plastic wrap and chill for 1 hour. A marker can also be used on the plastic to mark one completed turn.

Repeat rolling, folding, chilling and marking the number of completed turns two more times for a total of three turns. After the third and final turn is complete, wrap the dough tightly in plastic wrap two times and chill it overnight in the refrigerator. The dough will expand in the refrigerator because of the yeast, so be sure it is swaddled securely within the plastic.

To make the Almond Filling:

In a food processor, process cake pieces until finely ground.

Add the almond paste, sugar, and butter and process the mixture until well combined. With the motor running, add the water and process the mixture until a paste forms.

To assemble the Almond Danish Braid:

Roll the danish dough out to a 10 x 15 inch(25 x 37.5 cm) rectangle on a lightly floured surface. Brush off the excess flour from the dough. Pick up the dough and place it onto a parchment lined sheet pan.

With a pizza cutter, lightly mark a line parallel to the long side approximately 3 inches in from the edge, going completely down the length of the dough without cutting through to the other side. Do the same on the opposite long side.

Spread the almond filling over the narrow rectangle that has formed. Scatter half the almonds over the filling. Using a pizza cutter, make 3 inch(7.5 cm) long cuts on an angle that are approximately 3/4 inch(2 cm) apart all the way down the length of the dough on both sides. These cuts should resemble fringe on both sides of the dough.

Lightly egg wash the fringed strips. Begin at the end of the dough where you started to cut the fringed pieces and fold the piece of the dough on top of the narrow rectangle to come over the filling by 1 inch(2.5 cm). Fold in the strips alternating left and right sides and continuing down the full length of the dough so that it resembles a braid. Reserve the egg wash by covering it with plastic wrap and place it in the refrigerator.

Place the braid in a proof box at no higher than 85f(29c) for 30 minutes to 1 hour or until the braid appears puffy.

Preheat the oven to 375f(190c)

Using a pastry brush, brush the entire surface of the braid with the reserved egg wash.

Bake the braid for 25 - 30 minutes or until the braid is golden brown.

Serves

Cream Puff Swans

These Swans are made from Choux Paste which is also known as 'pate a choux' of which the French term means 'cabbage paste', so deemed because of the cabbage-like appearance of small cream puffs. There are two schools of thought when baking with choux paste.

One method is to bake the dough at an extremely high temperature, approximately 425f(219c) for a short period of time to cause steam to form quickly and then lower the temperature to approximately 375f(190c) to finish the baking process. This causes the egg protein to coagulate and form a set structure.

Almond Pear Tart

Almond Pear Tart

MERRY CHRISTMAS

This rich almond tart is always a perfect dessert to be served after Christmas Dinner. This is super darn tasty!! It has a strong almond flavor but it is also delicate and lovely. The best part is, it is relatively easy to bake, looks impressive and and tastes delicious without being overwhelming.

Ingredients:
1 sheet (1/2 of 17.03 oz box) puff pastry - thawed in the fridge
1-7 oz box Odense Almond Paste, grated
1/3 cup sugar
1/2 stick (4 tablespoons) butter, room temperature
2 large (not extra large) eggs, room temperature
3 tablespoons all-purpose flour
1 large can (30 oz) pears halves in heavy syrup

Optional: Raspberries or powdered sugar


TOOLS & EQUIPMENT
9-10 inch tart pan

Method:
Preheat oven to 375° F.

Roll out puff pastry on a lightly floured surface. Lay in ungreased tart pan and gently push dough into sides. Roll across top with rolling pin to cut off excess. Place pan on baking sheet.

Add Almond Paste, sugar and butter to a mixing bowl. Beat on low speed to incorporate. Beat on high for 2 minutes. Add eggs one at a time, beating after each. Beat on high for 3 minutes and pour batter into tart shell.

Drain pears. Place pears cut side down on a cutting board. Make 4 length-wise diagonal slices, about 1/8" from top of pear through the bottom, so pear slices will fan out.

Place pears close to edge of tart, and arrange decoratively on batter and bake for 45 minutes or until firm.
Save any remaining pears for serving with cooked tart.
Tent with a piece of aluminum foil if tart is browning too quickly.
Tart is done when a toothpick inserted in middle comes out clean.
Rest tart on wire rack for 10 minutes then unmold.
Serve tart warm or cold with raspberries, pears or sifted powdered sugar

Serves