Recipes

Recipe created by Tokyo Lamington

Step 1

Preheat oven to 140°C. Add all the above ingredients together (except the yuzu juice) into the Wiltshire Rose Gold Square Cake Pan, combine well. Place a lid on top, otherwise wrap in baking paper and foil.

Step 2

Place in oven for 2 hours.

Step 3

Give it good mix once out of oven, add in the yuzu juice and set aside to cool down uncovered.

Step 4

Mix the plain flour and butter together with your fingertips till it resembles breadcrumbs.

Step 5

Add in the caster sugar, cinnamon powder, and eggs, mix with hands till just combined.

Step 6

Flatten out slightly then wrap in cling film and rest in the fridge for at least 30 minutes.

Step 7

Roll pastry between two sheets of baking paper till 3mm in thickness. Cut out 12 circles at 9cm for the base and 12 circles at 6cm for the lids.

Step 8

Push the base pastry into the oiled Wiltshire Rose Gold Perforated Mini Quiche & Tart Pan 12 Cup, gently push to the sides of the pan. Add in 50g of mixture, place a lid on top and carefully ping to the base. Poke a hole in the top. Repeat for the rest.

Step 9

Preheat oven to 180°C while resting the tarts in the fridge.

Step 10

Bake for 20 minutes till golden, then place on a cooling rack to cool down. Dust with icing sugar once done.