It's durian season again! Actually I think you see people selling durians all year round nowadays. But of course you get more varieties and cheaper value when it is REALLY in season. My hubby and I managed to lugged back 5 big durians for only $10...not bad of a deal, especially the meat was very aromatic and creamy! Now even my younger child started to love durians, she said it taste like yummy custard, and she is absolutely right. ;)
I took this opportunity to bake a batch of Durian Egg Tarts to join in this month's MFF, featuring Pahang. Found out from Wendy that it is a favorite treat there in Pahang, goodie! So here is my version:
Okay, I have to admit mine looks a little ugly...wrinkly and a wee bit browned surface. :P I guess my oven temperature should have set a little lower. But overall the taste was pretty satisfactory, better then I expected because it was my first attempt, haha!
I have adapted to use my favorite pastry dough recipe from here. Okay, here is my recipe:
Ingredients for Durian Egg Tarts (makes 8 tarts)
Sweet pastry dough:
130g cake flour, 60g cold unsalted butter, cut small, 50g confectioner's sugar, 2 egg yolks, 1/8 tsp salt
Method:
130g cake flour, 60g cold unsalted butter, cut small, 50g confectioner's sugar, 2 egg yolks, 1/8 tsp salt
Method:
- In a large mixing bowl, add in the cake flour, powder sugar and salt. then using only your finger tips, work the cold butter into the flour mixture. Alternatively, use a mixer to combine the ingredients till it resembles bread crumbs.
- Next add in the egg yolks and gently work the dough but not over kneading it. Over kneading the dough will make it hard and not flaky.
- Chill the dough in plastic wrap for at least 30 mins till ready to be used.
- Grease the mini tart tins. After chilled, take out the dough and divide the dough into 8 equal portions, about 33~34g each.
- Roll out each dough portion into a circular disc about the size of the tart tins. Then use your fingers to gently press in the pastry dough to shape it nicely to the tin shape. Repeat till all the pastry doughs has been shaped into the tins.
- Put them in the fridge until needed. Proceed to make the durian filling.
Durian custard filling:
1/2 tbsp condense milk
Pinch of salt
100ml fresh milk
100ml water
1 tbsp sugar
Pinch of salt
100ml fresh milk
100ml water
1 tbsp sugar
100g durian flesh1 egg
- Preheat the oven to 170C.
- In a saucepan, add in durian flesh, water, sugar and salt. Turn on the fire to low and stir to masak mixture till the sugar has melted and durian flesh has disintegrated.
- Strain the mixture leaving only the fibers and membranes of the durian flesh.
- Stir in the milk, condensed milk and egg, mix well. Again strain mixture.
- Divide the custard filling equally among the chilled pastry tart shells.
- Bake in the preheated oven for 18-20 minutes till the custard it slightly firm to the touch or not wobbly.
My mistake here was baking it way too high heat and perhaps the custard was a little too thick. No worries as the above recipe has already adjusted the amount of liquid. Will definitely try baking durian tarts again, but maybe with the addition of cheese next time as recommended by a good friend. ;)
Hope this post has whet your appetite on baking some durian tarts for yourself. It is really quite simple to bake up now that I think about it. ;) Do try!
I am happy to participate in this month's Malaysia Food Festival featuring Pahang with this post, hosted by none other then our Wendy from Table For Two...or more. Have you submitted yours yet? If not, do join in the fun and learn more about the Malaysian food heritage by masak in your very own kitchen! I know I did. ;D
Have a good day all! Will be back with a Christmas post next! Cheers!
