milk tart

milk tart

This is a rich, creamy and milky tart. Everyone who tried it, loved it.

Milk tart (adapted from African Bites)

Tart dough

  • 90 grams all-purpose flour
  • 21 grams icing sugar
  • Pinch of salt
  • 64 grams cold unsalted butter
  • 1/2 egg yolk


  • 8 grams all-purpose flour
  • 8 grams cornstarch
  • 50 grams caster sugar
  • 1 egg
  • 1/4 tsp vanilla extract
  • 280 grams milk
  • 14 grams butter
  • 1/4 tsp nutmeg
  • Pinch of salt

Ground cinnamon for sprinkling

  1. Prepare 1 x 6″ or 2 x 3″ removable bottom tart case.
  2. To make dough, mix flour, icing sugar and salt in a bowl. Rub in butter lightly until mixture resembles breadcrumbs. Add yolk. Mix until dough comes together. Chill for at least half an hour before using.
  3. Preheat oven to 200  C.
  4. Press dough into prepared tart case. Prick bottom of dough with a fork a few times. Bake for 15 minutes (3″ tart cases) or 20-25 minutes (6″ tart cases) or until golden brown. Let cool while you make the filling.
  5. Mix egg, sugar, flour, cornstarch and vanilla extract until smooth.
  6. Boil milk, butter, nutmeg and pinch of salt in a saucepan. Turn off heat.
  7. Drizzle into egg mixture. Whisk well.
  8. Pour filling back into saucepan and cook for 5 minutes on low heat, whisking constantly, until thick.
  9. Pour into tart cases. Chill until set.

milk tart2


mushroom pate buns

Mushroom pate buns

A soft fluffy bread with cheesy mushroom pate filling. The bread is delightfully soft and flavorful, due to the use of sourdough and a long rise.

Mushroom pate buns


  • 290 grams bread flour
  • 150 grams 100% sourdough
  • 2 tbsp caster sugar
  • 1 tsp salt
  • 80 grams greek yogurt
  • 2 grams instant yeast
  • 75 grams water
  • 2 tbsp olive oil
  1. Prepare mixer with dough hook attachment. Place everything except oil in a mixing bowl. Mix until dough comes together in a ball. Drizzle oil down the sides of the bowl.
  2. Mix for another 5 minutes.
  3. Place dough in a greased bowl and place in refrigerator for 12 hours.


  • 200 grams white button mushrooms
  • 200 grams shiitake mushrooms
  • 20 grams dried porcini mushrooms
  • 5 pieces dried morels
  • Dried rosemary, sea salt and black pepper to taste
  • Dash of ginger powder
  • 1 tbsp olive oil
  • 250 grams cream cheese, room temperature
  1. Place dried mushrooms in a large bowl. Pour 1 cup of hot boiling water into dried mushrooms. Leave for 20 minutes. Squeeze dry and place in a food processor. The liquid can be used to cook other food.
  2. Wash white button mushrooms and shiitake mushrooms. Place in food processor.
  3. Process mushrooms until fine.
  4. Heat up olive oil in a frying pan. Add in mushrooms and stir-fry for a minute.
  5. Add in seasonings. Fry for 5 minutes.
  6. Scrape into food processor. Add in cream cheese.
  7. Process until fine.


  1. Scrape dough onto floured work surface.
  2. Divide into 12 portions. Roll each portion into a ball. Rest for 5 minutes.
  3. Line a 10 inches square pan with non-stick parchment paper.
  4. Flatten dough with a rolling pin. Roll into a small circle. Place 1-2 tbsp of filling in the center and seal. Gently shape into a ball. Place in prepared pan.
  5. Proof for 1 hour or until doubled in size.
  6. 30 minutes into proofing, preheat oven to 180 C.
  7. Glaze buns with milk.
  8. Bake for 30 minutes.

Mushroom pate buns1

carrot cake with cream cheese frosting

carrot cake with cream cheese frosting

A lightly sweet, moist and lovely carrot cake with just a hint of spices.

Carrot cake with cream cheese frosting (adapted from Nasi lemak lover)

  • 260 grams all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 200 grams dark muscovado sugar
  • 120 grams caster sugar
  • 300 grams shredded carrots
  • 4 eggs, lightly beaten
  • 200 grams grapeseed oil
  • 1 tsp vanilla extract
  • 170 grams pecans and walnuts mix, broken into small pieces
  • 100 grams black raisins
  1. Line a 10″ square pan. Prehat oven to 180 C.
  2. Whisk flour, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl.
  3. Add in both types of sugar and whisk until combined.
  4. Add in carrots, eggs, oil and vanilla extract. Fold until combined.
  5. Fold in pecans/walnuts and raisins.
  6. Scrape into prepared pan and bake for 55-60 minutes or until a skewer in the middle comes out clean.
  7. Cool completely before frosting.

Cream cheese frosting

  • 250 grams cream cheese, room temperature
  • 75 grams butter, room temperature
  • 120 grams icing sugar, sifted
  • juice and zest of 1 small lemon
  1. Place everything in a mixing bowl and beat until smooth.