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Susan Jung

THESE TARTLETS USE my favourite sweet-crust recipe: pate sucree. It is easy to make and shape - if it cracks while you're rolling it simply patch the dough together. To make small tartlets to serve with tea or coffee you don't even need to roll the dough: simply press it thinly into the pans with your fingers.

The trick to making pate sucree is to use chilled ingredients: butter, egg yolks and cream. I use my fingers to cut the butter into the flour/sugar mixture, although you can use a pastry cutter (available from Panhandler, 3/F Prince's Building, Central). When the dough is ready, divide it into three equal portions; one portion is enough for a 23cm-25cm tart or about 50 mini tartlets.

Pate sucree

400g plain flour

100g granulated sugar

Pinch of salt

250g unsalted butter, chilled

2 egg yolks

1/4 cup heavy cream, chilled

1 tsp pure vanilla extract

Whisk together the egg yolks, heavy cream and vanilla extract then store in the fridge. Put the flour, sugar and a pinch of salt into a large bowl and mix thoroughly. Chop the cold butter into small chunks and add to the bowl. Use your fingertips or a pastry cutter to break the butter into smaller pieces, coating them well with the flour/sugar to prevent sticking. When the butter pieces are about the size of small peas, pour in the cold yolk/cream mixture and mix. The dough should form a non-sticky mass. If it's too dry, add more cream. Divide into three pieces, shape into round discs, double wrap in clingfilm and chill for at least an hour before use. The dough will keep in the fridge for about a week; freeze for longer storage.

For large tarts, roll the dough out on a lightly floured surface, shape into a pan and prick with a fork. For mini tartlets, roll a small piece of dough into a ball and press into the pans in a thin layer. Let the tarts rest in the fridge for at least 30 minutes before baking at 180 degrees Celsius until pale brown.

Rose-petal jam and berry tartlets (pictured)

Fill the baked tartlet shells at the last minute to prevent them becoming soggy. The rose-petal jam is sweet and strong so use a little only.

Baked tartlet shells

Rose-petal jam, from the Mandarin Oriental

Fresh blueberries and raspberries

Remove the tartlet shells from the pans, place a small blob of rose-petal jam in each and top with blueberries and raspberries.

Dulce de Leche tartlets with ganache and hazelnuts

I created this tartlet for a friend who loves the chocolate, caramel and biscuit combination of Twix bars. This is much better. Dulce de leche, a rich caramel, is a popular flavouring in South America and the United States, where it's sold in supermarkets.

Baked tartlet shells

1 can condensed milk

For the ganache:

120ml heavy cream

120ml bittersweet chocolate, in small pieces

Whole hazelnuts

Remove the label and plastic lid from the condensed milk, and place the can into a large pot of water that covers it by at least 2.5cm. Heat over a medium flame until the water simmers, then lower the heat and cook, partially covered, for two to three hours. (Keep the water level topped up or the can may explode.) Let the can cool in the water, then open it and scoop the caramel dulce de leche into a clean, dry jar.

To make the ganache, heat the heavy cream until it simmers then pour over the chocolate and stir until smooth. Roast the hazelnuts in the oven at 170 degrees Celsius until light brown and fragrant. When cool, rub the nuts between your hands to loosen the skins (they won't come off completely). Using a small spoon, scoop the dulce de leche into the tartlet shells until about three-quarters full, spoon in a little of the soft ganache and top with a roasted hazelnut.

Store leftover ganache in the fridge and melt as needed (or shape the firm mixture into chocolate truffles and dust with cocoa powder). Use the dulce de leche within a week because it starts to crystallise; this doesn't affect the flavour but the texture won't be smooth.



Queen of tartlets