This tart combines a silky, custard-like texture with a refreshing citrus finish and a signature “crackable” sugar crust.
- Ingredients:
- Base: 1 pre-baked tart shell (shortcrust pastry).
- Filling: 2 cups boiled and finely pureed carrots, ½ cup fresh orange juice, 1 tbsp orange zest, 3 eggs, ½ cup sugar, and ½ cup heavy cream.
- Topping: Extra granulated sugar for caramelizing.
- Method:
- Whisk the carrot puree with orange juice, zest, eggs, sugar, and cream until completely smooth.
- Pour the mixture into the tart shell and bake at 160°C (320°F) until the filling is set.
- Once cooled, sprinkle an even layer of sugar on top and caramelize it using a kitchen torch until golden and crispy.
2. Classic Vanilla Layer Cake
A tall, fluffy sponge cake topped with rich cream cheese frosting and colorful sprinkles.
- Ingredients:
- Sponge: 2 ½ cups flour, 1 ½ cups sugar, 1 cup softened butter, 4 eggs, 1 cup milk, 1 tbsp vanilla, and 2 tsp baking powder.
- Frosting: 200g cream cheese, ½ cup butter, and 3 cups powdered sugar.
- Method:
- Cream the butter and sugar, then beat in the eggs and vanilla.
- Add dry ingredients alternately with milk until a smooth batter forms.
- Bake in a square or round pan at 175°C (350°F) for 30–35 minutes.
- Once cool, frost the cake and decorate with colorful sprinkles.
3. Crispy Fried Spring Rolls
Golden, crunchy appetizers stuffed with a savory meat and vegetable medley.
- Ingredients:
- Wrappers: Spring roll pastry sheets.
- Filling: 250g minced meat (beef or chicken), julienned carrots, shredded cabbage, sliced onions, and 2 tbsp soy sauce.
- Cooking: Oil for deep frying.
- Method:
- Sauté the meat with the carrots, cabbage, and onions. Stir in the soy sauce and cook until the vegetables are tender.
- Place a spoonful of filling on a wrapper, fold in the sides, and roll tightly.
- Deep fry in hot oil until the rolls are golden brown and extra crispy.
