Cow Dung Pile @ UFO Tarts

When i saw this tarts in Wendy's blog i am so interested to give it a go ^_^
Don't you find these tarts looks really cute...:p
It is very delicious too!
在Wendy的部落格看到这个可爱的牛屎挞，感觉很有去，就开工动手做了．

听说这种挞要山打根（Sandakan）才有的吃．

挞皮是蛋糕体，内馅是卡士 达再来个蛋白霜盖爱上面．

A three parts special dessert. from Sandakan. First part is the tart base which is a flat layer of cake, then the second part is the custard filling then the last is the meringue topping.

1) Get ready the tart base batter.
2) Get ready the tarts tins. Fill the batter into the tart tins. Filling only about 1 cm thick and bake.
3) The tart base (cake) is ready. Wait till it is warm.
4) Add on the custard filling,
5) Add on the meringue topping. Gill it for 2 minutes.
6) It is done!! Serve warm or cold... I like it cold from the fridge.

Cow Ding Pile @ UFO Tarts

Recipe source: WendyinKK

refernce: Jibuyabu

Ingredients:

Tart Base:

60gm butter 

50gm sugar

1 egg (grade B)

1/2 tsp vanilla extract

50gm cake flour, sifted with 1/2 tsp baking powder

Custard:

1 egg yolk 

1 tbsp sugar

1/2 tsp custard powder

1 tsp plain flour

50gm milk

Meringue:

1 egg white

1/8 tsp salt

few drops of vinegar or 1/4 tsp cream of tartar (i use 1/4 tsp lemon juice)

2 tbsp sugar

few drops of vanilla

To do:

1) Perheat oven at 150C (fan)/170C. Prepare 10 pcs of large egg tart tins (or use muffin pan)

(i use 6 large egg tarts tins and 5 small silicone cupcake moulds)

2) Prepare tart base: Beat butter with sugar until pale and then beat in the egg. Beat until it looks like butter cream. Beat in vanilla extract. Fold in flour. Divide into prepared pans. Bake fro 15 minutes.

3) Meanwhile, prepare custard. Place egg yolk and sugar into a microwave safe bowl and whisk it until combined. Add in custard powder and flour. Whisk until smooth. Mix in milk. Zap in mircowave on high for 30 seconds intervals and stir. ( it was done in 2 zapping) Let it cool down. (this can be double boil too, because this is a small amount makes direct heat cooking almost impossible)

4) Prepare meringue: Beat egg white with salt until frothy, then put in vinegar(i use lemon juice). Add in sugar gradually and beat until stiff. Put in vanilla and give it a light beating just to combine.

5) When the base are done, remove them from the pan and divide the custard filling equally.

6) Pipe the meringue using a 7mm round tip around and on top of custard in you preferred manner.

7) Grill at 180C for 2 minutes or until browned. Serve warm.

I am submitting this to Malaysian Food Fest Sabah Month hosted by Mary Of a Pepper's Love

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