You know you can never go wrong with cheesecake and caramelised white chocolate. Especially when the recipe is from one of the winner of my favourite baking show. These tarts looked so elegant as they are I did not feel the need to anything more than a small pinch of fleur de sel to each... Continue Reading →

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Many of my friends in Europe celebrate the summer months. Warm, sunny days, vacations, best time of the year. But here in Singapore, we celebrate the end of the crazy hot mid-year months. And these bright, lemon tarts are my favourite way to celebrate. I always called them my version of a lemon meringue tart,... Continue Reading →

It's been a while since I last baked cheesecakes, and I came across this Earl Grey cheesecake that really caught my fancy. This cheesecake recipe is gluten free (although the crust isn't) and it turned out to be really creamy. As usually I used a reconstructed pâte sucrée base for the cheesecake. And since I... Continue Reading →

My last attempt at Hokkaido cheese tarts was somewhat a failure. And that was probably because I took too many shortcuts. So this time I made sure to follow the steps carefully. Instead of the usual Hokkaido cheese tart shape, I decided to bake these in my standard French tartlets, with a little added twist.... Continue Reading →

This post is a belated Mother's Day post. As I was serving the last days of my previous job (and going out for lots of dinner and drinks from colleagues), it was difficult to find time to make a full fledge Mother's Day cake. Also, I didn't think a cake covered in whipped cream would... Continue Reading →

This must be one of my worst baking weekend ever. I wanted to make some whipped ganache to top this tart, but, boy, I made two batches and somehow managed to screw up both of them. Both times I made a "liquid" ganache, with a 2:1 heavy cream to chocolate ratio, chill it, then whip... Continue Reading →

Pistachio has a very distinct taste. And while that taste is very pronounce when you eat the nuts on its own, it is very difficult to incorporate is successfully into other dishes. After so many attempts on pistachio tarts, I still cannot really say I have found the perfect recipe. But, the salted pistachio praline... Continue Reading →

So I am remaking all my favourite tarts with my new tart rings. Seriously, with these micro-perforated tart rings, making tart shells are almost addictive! My method of lining the tart rings is a little unusual. I'd cut out strips to line the sides. For round tarts, normally just one ling strip. But for rectangular... Continue Reading →

I have been fascinated with Yann Brys’ "tourbillon" technique for the longest time, and have been toying with the idea of buying a turntable, just to try piping this myself. But, that seemed a little extreme. Finally I got a toy pottery turntable off Amazon. 🙄 And I think it sort of does the trick.... Continue Reading →

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