Time flies when u’re having much fun! I’m in the 6th week of my final course in Patisserie. which means… a freaking 4 more weeks left till I graduate! *super gasp* Seriously I can’t believe its ending SO SOON! *cries*
Right, ok, I relying on the dial up connection right now, missing my Greys Anatomy and Top Chefs. *ouch*
Apple Fritters with with Pistachio Ice creams. Honestly, deep fried fruits for desserts is NOT MY CUP OF TEA. I’d prefer to keep my fruits fresh, or pureed. Oh wait, hang on, maybe banana fritters (pisang goreng) is exceptional. The Malaysian style of banana fritters *wink*
Lemon Meringue Tartlettes. There might be like a million of recipes and versions for this lemon tart out there. Basically it’s lemon curd filling in a Pate Sable and toped with Italian meringue and torched for some extra texture and colour. IT maybe be simple dessert, but I love it! Maybe I like the idea of having something citrusy in a sweet dessert. Well, the contrasting of flavours and textures in a dessert is as important as how it looks (Oh, but really it depends on individuals) The lemon curd in this tart makes you go “KAPOOW” for a sec, then the sweetness of the meringue balances it back so your face dont scrunch up like a sourgrape 
Cut it, I love this tart I’m going to post the recipe
Pate Sable Recipe
150g unsalted butter, at room temp
95g icing sugar
vanilla extract
250g bakers flour
pinch of salt
30g almond meal
60g eggs
Make sure the butter is pliable and soft. Cream with icing sugar and add vanilla. Be sure to mix it well and free of lumps. Then add in flour, almond meal and a pinch of salt. Add eggs in the end to ensure the consistency is not too runny or hard. So, add eggs gradually, but don’t overwork. Press flat onto a clingwrap and chill for 30 minutes.
Generously flour the bench and pin out to about 3mm thick. Cut to desired size and line the tart shells. Prick holes to remove traped air between the tart shell and pastry while baking to ensure evenness of the tart. Chill in freezer to relax the gluten and to prevent shrinkage while baking. But since it’s a small tartlette, it wouldnt really shrink as much as a big tart case would. Bake at 200 C till golden brown.
Lemon Curd filling recipe
200g Butter,
125g sugar
150g eggs
125ml lemon juice (approx 3 whole lemons)
zest of1 lemon
Half melt 100g butter, sugar and zest in a pan or bain marie. Add lemon juice and eggs. Whisk till 85 C (to pasteurize the eggs) It should start bubbling abit and the consistency should be somewhat thick. Well, I’m not too sure why in this situation, the eggs dont really cook considering the fact that eggs coagulate at 60 C onwards. It might be because of the acidic level in the lemon juice that prevents the eggs from cooking, or bringing up the cooking temperature for eggs. Any ideas? Enlighten me 
Then add the rest of the butter and whisk till melted. Transfer to a bowl and chill.
Pour the lemon curd into the cooled tart cases and leave in the fridge to cool further.
Italian meringue recipe
250g egg whites
500g caster sugar
175ml water
Mix sugar and water in a pot and cook to 110 C. Begin whipping egg whites in the machine to medium peaks. Check when the sugar mixture reaches to 115 C, add like a flowing stream into the whipping egg whites. Keep whipping till cold and stiff and ready to use.
When the tartlets are cold and ready, pipe meringue on top. Glaze with torch
Yeah, that caramel piece looks like a whale, but it was not intended. *tsk tsk*
The tart’s just served with pistachio ice cream and crushed pistachio nougatine and some pistachio flavoured creme anglaise. The pistachio is just something extra cause the lemon curd tart is just as good as it is by itself.
Yum..
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