Daring Bakers Challenge Jan 2011:Biscuit Jaconde Imprime/Entrement with Chocolate Chantilly Cream and Sour Cherry Jelly filling!

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Happy New Year once again and what a challenge to start the year off with!  I must say, this is by far the hardest challenge since I started joining Daring Bakers' challenges.  This challenge does takes some organization and planning before executing it.  Although I was somewhat disappointed with the turnout of my biscuit imprime, I still had a good time working on this challenge and thought my filling turned out really good.  I had a filling similar to a black forest cake and got this idea from a recipe book I bought not too long ago.  Hence the finish product was a chocolate sponge outer layer filled with dark chocolate chantilly cream and a sour cherry jelly middle and topped with whipped cream and shaved dark chocolate.   Recipe as per below, do give it a try:)

Joconde Sponge
YIELD: Two ½ size sheet pans or a 13" x 18" (33 x 46 cm) jelly roll pan
Ingredients:
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal - *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners' (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below 3 large eggs - about 5⅓ oz/ 150g
3 large egg whites - about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted
Directions:
1. In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
3. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
4. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
5. Fold in melted butter.
6. Reserve batter to be used later.

Patterned Joconde-Décor Paste
YIELD: Two ½ size sheet pans or a 13" x 18" (33 x 46 cm) jelly roll pan
Ingredients:
14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners' (icing) sugar
7 large egg whites - about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour
Food coloring gel, paste or liquid
COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixtureDirections:
1. Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
2. Gradually add egg whites. Beat continuously.
3. Fold in sifted flour.
4. Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Joconde- How to make the pattern:
1. Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
2. Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
3. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.
4. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
5. Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
6. Cool. Do not leave too long, or you will have difficulty removing it from mat.
7. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

Preparing the MOLD for entremets You can use any type of mold. I would suggest:
1. Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.
2. A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.
3. Cut PVC pipe from your local hardware store. Very cheap! These can be cut into any height you wish to make a mold. 2 to 3 inches is good. My store will cut them for me, ask an employee at your store. You can get several for matching individual desserts. Cling wrap and parchment line, as outlined above. 　
4. Glass Trifle bowl. You will not have a free standing dessert, but you will have a nice pattern to see your joconde for this layered dessert.

Preparing the Jaconde for Molding:
Video: MUST WATCH THIS. This is a very good demo of the joconde and filling the entremets:
http://www.youtube.com/watch?v=ca4eLDok-4Q
1. Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
2. Decide how thick you want your "Joconde wrapper". Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.
3. Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)
4. Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to "wrap "your mold, if one cut piece is not long enough.
5. The mold is done, and ready to fill.
*Note:  If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.
Entremet- Filling Options: http://www.youtube.com/watch?v=0e1DsyDtcd0&feature=related
It is nice to have a completed dessert so you can unmold and see the Joconde working. Fill with anything you desire. Layers of different flavors and textures! However, it needs to be something cold that will not fall apart when unmolded.
Suggestions: Mousses, pastry creams, Bavarian creams, cheesecakes, puddings, curds, jams, cookie bases, more cake (bake off the remaining sponge and cut to layer inside), nuts, Dacquoise, fresh fruit, chocolates, gelee.

Below is the filling that I have use - enjoy!
Sour Cherry Filling (adapted from Not Quitting Sweets recipe book by Kin)
Ingredients:
250g canned black cherry with syrup
40g water
10g sugar
4g gelatine leaf (soaked in cold water until soft, drained)

1) Bring water and sugar to the boil.  Add soaked gelatine leaf and stir until gelatine dissolves
2) Stir in cherry and syrup.  Mix well.  Pour into the mould and freeze it.
 

Chocolate Chantilly Cream (adapted from Not Quitting Sweets recipe book by Kin)
Ingredients:
200g dark chocolate (over 50% cocoa)
500g whipped cream

1) Melt the chocolate over a hot water bath or in a microwave up to 55C to 60C.
2) Quickly stir in whipped cream.

Brioche french bread - so soft and moist!

A couple of years back, I really thought that one need a bread machine to make bread at home, but after trying to make it without one, I find that it is actually quite an effortless process especially when using a basic mixer with a dough hook.  Only thing is one needs to be really patient as there is lots of waiting time in between when the dough is being proof.  Since making bread for the first time last year, I have been making it at home quite often and really do enjoy the process.  I have been meaning to try making Brioche, which is a french bread for quite a while after bumping into this recipe in June 2010 issue of Australian Gourmet Traveller.  Finally I have a chance to try making it and OMG, it is the simplest bread to make as compared to my other bread making experiences.  It was a fairly quick process and the outcome was really good.  The bread has this really light feel and tasted so soft and moist even after a couple of days!  Anyways, recipe as per below, do give it a try. 

Brioche (adapted from June 2010 Australian Gourmet Traveller Magazine)
Ingredients:
(makes 1 loaf)
160ml milk
1 1/2tsp dried yeast
5 egg yolks at room temperature, lighly beaten
375gm plain flour, plus extra for dusting
30gm caster sugar plus extra for dusting
150gm butter, diced and softened, plus extra for greasing
Eggwash, for brushing

1) Warm milk in a small saucepan over low heat until lukewarm,  Combine yeast and half the milk in a bowl, stirring to dissolve.  Stand in a warm place until foamy (8-10 minutes)
2) Whisk remaining milk with egg yolks in a bowl and set aside
3) Mix flour, sugar and a pinch of salt in the bowl of an electric mixer, fitted with dough hook, until combined.  Make a well in the centre, add yeast mixture and yolk mixture.  Beat on medium speed until a smooth dough forms (4-5 minutes)
4) While mixing, gradually add one-third of butter at a time, beat until dough is elastic and pulls away from sides of bowl (8-10 minutes).
5) Transfer to a lightly buttered bowl, cover and stand until doubled in size (1 1/2-2 hours).
6) Knock back dough, knead on a lightly floured surface until smooth, shape into a loaf and place in a 11cm x 24cm loaf tin buttered and lined with baking paper.  Cover, stand until doubled in size (30 minutes-1 hour).  Meanwhile, preheat oven to 180C.)
7) Brush top with eggwash, dust with sugar, bake until golden and risen (25-30 minutes).
8) Remove from tin, place on a baking tray lined with baking paper, return to oven until sides are golden (8-10 minutes), cool on a wire rack.

Desserts Collection: Green Tea Ice-Cream with Green Tea Macaron "wafer"!

Seriously, when I was making this, am not sure I was going green-tea or ice-cream frenzy!  After working on Jan 2011 Daring Bakers Challenge (shhh...can't wait for 27th to reveal this!), I had lots of egg yolks remaining and wasn't quite sure how to use them all.  At the end, I decided to make ice-creams and at one go, I was making 3 different ice-cream flavours and one of them that I was meaning to try was green-tea.  I find the recipe I had used to make the black sesame ice-cream is so versatile, just need to substitute the ground black sesame with exact measurement of green tea - http://privatekitchenjourney.blogspot.com/2011/01/desserts-collection-black-sesame-ice.html

Also, I had meant to try making green-tea macarons and thought how about the macarons acting like an ice-cream wafer?!  Hence, I ended up drawing 4 circles, slightly bigger than an ice-cream scooper and also ended up with quite a bit of macaron batter which I pipe them into the normal macaron size circles.  Next came the decision as to what filling to make and I ended up making a green tea butter-cream with the remaining egg yolks.   When I was done with all that and started plating up and tasting them, OMG, I must be in green tea heaven!!!  Anyways, for big fans of green tea or one with an adventurous taste bud, below are the recipes for you to try - enjoy!!!

Green Tea Macarons
(Yield 4 pikelet size macarons and 18-20 pairs of normal size macarons)
Ingredients:
125g ground almonds
125g icing sugar
100g caster sugar
100g egg whites at room temperature
25g icing sugar
5g green tea powder
a pinch of cream of tartar

Method:
1) In a food processor, whiz the ground almonds and 125g of icing sugar until fine, about 5 minutes.  Using a sifter, sieve it into a separate bowl.
2) Add cream of tartare and egg whites into a mixer and whipped until foamy.  Slowly add caster sugar in 2-3 batches and continue whipping until just at firm stage.
3) Add the icing sugar and ground almonds mixture in 3 batches to the whipped egg whites and using a silicon spatula, stir until just incorporated.
4) Sieve the remaining icing sugar and green tea powder into 3) and stir until just incorporated.
5) Using either a silicon spatula or a scrapper, knead the dough until smooth and shiny, around 40 - 50 times. 
6) Pour dough into piping bag and pipe onto a non-stick baking paper (or silicon mat) placed on a baking sheet into the size desire.  (NOTE: Would be helpful to draw circles on the non-stick baking paper before starting so that u have consistent size of macarons.).  If the pipe out dough does not have a smooth top, tap sheet on the bench a couple times to smooth out the dough.  Let stand for about 30 minutes or until the top is dry (when you touch the top, it does not stick to your fingers).
7) Bake in 150C fan force pre-heated oven for about 20 minutes (for normal size macarons) or 30 minutes for pikelet size macarons. (NOTE:  Before pre-heating the oven, put a baking sheet in the oven rack as it needs to be double stack, meaning the baking sheet with the pipe macarons will go on top of another baking sheet which has been in the oven while it is being preheated.)

Green Tea Butter-Cream
Ingredients:
50ml milk
1 tsp green tea powder or more if you like a stronger green-tea taste
60gm soften butter
1/4 cup caster sugar
2 egg yolks

Method:
1) Heat milk in small saucepan until it boils slightly.  Remove from heat, pour green tea powder into the milk and cover with lid for about 8-10 minutes
2) In another bowl, whisk egg yolks with caster sugar until whitish in colour.  While whisking, pour milk and green tea into the egg yolk mixture.  Continue whisking until incorporated.
3) Pour yolks and milk mixture back to saucepan and on medium low heat, whisk the mixture continuously until thick and creamy.  Remove from heat.  Pour mixture into a mixer.  At this stage, the mixer bowl will feel very hot. 
4) Whip the mixture until it is at room temperature. (To gauge that, feel the side of the mixing bowl.  If it feels cool, the mixture is at room temperature). 
5) At this stage, add the butter in 3-4 additions and continue whipping until mixture is smooth and has a thick consistency.  Use a spoon and stir mixture until incorporated.  Place in piping bag and pipe into cool macarons.  (note:  Filled macarons can be stored in an airtight container and freeze or refrigerated.  It can be stored from 2-4 weeks in the freezer (if it last that long not eaten up!) or 5 days in the fridge.)

Dong Po Pork (Whole Braise Pork Belly)

I am not sure the real reason but in 2010 I think I have done more food experiments than I have ever before. I have also bought so many recipe books in 2010 that I have lost track of how many I have bought.  Could be influences from watching Masterchef Australia or could just be not needing to work much on weekends anymore, hence more time to indulge in my passion in my favourite spot at home (my kitchen of course!).  As I have bought so many recipe books last year and also receive a couple as X mas presents, I am sometimes in a dilemma as to what to experiment as there is just too many choices but not enough time. I guess the wisest choice is always to look at my fridge or kitchen pantry to see what I have got and see if there is something special I can try out from the recipe books.

I had a nice piece of pork belly that I bought which has been sitting in my freezer for a couple of weeks.  I initially bought that to make roast pork but decided to try making "dong po" pork instead when I came across the recipe in "Poh's Kitchen" recipe book.  The outcome was quite good although I could have braised it longer so that the skin is more tender.  I modified the recipe slightly as when I was about to start, I realize that I forgot to get some of the ingredients hence substituted a couple of items with what I have got at home - again trying to achieve my goal of being resourceful..lol.

For those unfamiliar with "dong po"pork, it is actually braise pork belly but instead of cutting them up in pieces to be braised, it is braised as a chunk and then sliced up after the process has been completed.  Anyways, recipe as per below...enjoy:)

Dong Po Pork (adapted from "Poh's Kitchen my cooking adventures" by Poh Ling Yeow's recipe book, modified slightly) - serves 5-6 as part of a shared meal
Ingredients:
1 kg pork belly
3 tbs vegetable oil
4 spring onions, sliced (I substituted this with a bunch of coriander roughly chopped)
10 slices ginger, each about 4mm thick (I substituted this with about 1 tbs of chinese five spice powder)
125g yellow rock sugar
3 1/2 tbs dark soy sauce
3 1/2 tbs light soy sauce
150ml shaoxing rice wine
1/2 cup water

Method:
1) To prepare the pork belly, score the skin with 5mm parallel slits, then repeat in a perpendicular direction to create a lattice effect. 
2) Heat the oil in a wok over medium heat.  First place the pork with skin side down, to render some of the fat and crisp it up (this takes about 5 minutes) before browning all sides. (note: be careful as there can be some splattering of oil due to moisture coming out from the meat).  Set aside when all sides have been sealed (takes about 4-5 minutes each side) and have developed some good colour.
3) Combine spring onion (or coriander if using as substitute), ginger (or chinese five spice), sugar, both soy sauces, wine and water in a wok (or heavy based non-stick saucepan) over medium heat until the sugar dissolves.  Lower the pork into the wok and simmer for 2-2 1/2 hours (turning the meat a few times during the cooking process), or until the meat is very tender.  If necessary, add 1-2 tbs of water to prevent the sauce from burning and sticking to the bottom.  The sauce should be a sticky glaze. 
4) Rest for 15 minutes.  Cut the pork into long thin slices, like bacon, and serve as a sharing dish with rice and some steamed Asian greens.

Desserts Collection: Black Sesame Ice-Cream (ice-cream machine not needed!)

I love black sesame (but I think my younger sis loves it way more!) and recently bought a big packet of ground black sesame from an Asian grocery store in Melbourne and have been trying to use them any chance I get in my food experiments.  Tried making black sesame french macarons with it and it tasted good (recipe to come in future postings!).  Came across an ice-cream recipe in last Tuesday "The Sydney Morning Herald" newspaper but it was a green tea ice-cream recipe.  Looked at it and seem simple hence instead of green tea, I thought I will substitute it with Black Sesame instead.  The recipe had indicated freezing in an ice-cream machine but unfortunately I do not have one BUT I must say without using an ice-cream machine, it still turn out fine and I made it all with no hassle at all. 

For those unfamiliar with black sesame, it is like white sesame but its black in colour.  It has a fragrant very similar to roasted peanuts.  Anyways, recipe as below.

Black Sesame Ice-Cream (Ice-Cream machine not necessary)
(makes about 5-6 scoops of ice-cream)
1 heap tbsp ground black sesame plus a little extra for sprinkling
1/2 cup sugar
3 egg yolks
3/4 cup milk
200ml whipping or pouring cream

Method:
1) Mix ground black sesame with 2 tbs sugar.
2) In a separate bowl, whisk egg yolks with remaining sugar until white and creamy, set aside.
3) Place milk in a medium saucepan on medium low heat until it is about to boil but not to boiling stage.
4) Remove from heat and pour some milk into the ground black sesame.  Stir until incorporate and then pour the black sesame mixture back to the saucepan with the remaining milk. 
4) While stirring the egg yolk and sugar mixture, pour a little of the milk (that now contain the sesame mixture as well) into the mixture and continue to stir.  Pour the remaining milk into the mixture and stir until incorporate and without lumps.
5) Pour the egg, milk and sesame mixture back into the saucepan and on medium heat, using a whisk, stir mixture until thick and creamy, remove from heat and let cool quickly (tip: to get it to cool quickly is to either fill a bowl with ice and place the saucepan on it OR place the saucepan on a couple of freeze ice packs with a cloth over it (refer to attached picture below).  Set aside.
6) In a mixer, whip the pouring cream until it is thick with a slight lumpy texture.
7) Mix the whipped cream and cool egg and black sesame mixture together.  Stir until smooth and without lumps. 
8) Place it in a stainless steel container.  Cover the top with a tin foil paper or plastic wrap and freeze for 3 hours.
9) Remove from freezer, give the mixture a thorough stir (it would be unevenly hard at this stage) and place it back covered in the freezer to freeze overnight (or approximately 7-8 hours). 
10) Serve it with a sprinkle of ground black sesame.  Enjoy!
(note:  It was very hard to scoop out when I removed from the freezer, hence depending on the room temperature, best to let it sit on the bench for about 10 minutes before scooping it out)

Rice paper rolls with free and easy filling serve with soy, mirin and coriander sauce

I think rice paper sheets is a must have item in a kitchen pantry as it is so versatile and can be filled with almost any fillings.  Also, it is quick and easy to prepare and can be serve as an entree item or a meal if one is in a hurry or feel lazy to cook up a storm just like how I feel tonight..lol.

Rice paper rolls is a typical entree item in most Vietnamese restaurant.  It is shape like a spring roll however rice paper rolls skin is soft and translucent and not deep fried.  The most common fillings used are prawn, vermicelli and lettuce.

Fillings that I decided to use is none of the above.  Again, am trying to be resourceful and used whatever that is in my pantry.  At the end, I opted for mixed salad greens, chicken tenderloin strips, enoki mushrooms, raisins and chopped hazelnuts.  As for the sauce (note: dipping sauce is important with rice paper rolls as without it, it is basically tasteless!), I came up with this idea of combining soy, mirin and coriander which was not too bad.  Anyways, recipe as per below - enjoy trying!

Ingredients:
(makes 8 rice paper rolls)
8 rice paper sheets - can be bought from Asian grocery stores or the Asian section of major supermarkets, usually comes in a packet with more than 20 sheets in a packet.
2 chicken tenderloin strips
A handful of mixed salad greens, roughly chopped
A handful of raisins
A handful of roasted hazelnuts, roughly chopped
A handful of enoki mushroom
1 stalk of Coriander, chopped to small pieces
4tbs of light soy sauce
1tbs of mirin
A pot of boiling water - to soak and soften the rice paper sheets

Method:
1) In a small bowl, combine coriander, soy sauce and mirin.  Set aside to allow the coriander to infuse in the sauce.
2) In a small pot of boiling water, cook the chicken tenderloins for 5 minutes.  Drain and soak in room temperature water for 5 minutes.  Cut or tear into small strips and place in bowl.
3) In a small pot of boiling water, cook the enoki mushroom for 5 minutes.  Drain in a sieve and rinse with room temperature water.  Squeeze access water and place in bowl.
4) In a baking sheet (deep and wide enough to hold 1/2 - 1 cup of water and rice paper sheet) - place 1 rice paper sheet (you have to do this process 1 at a time or the sheets will stick to one another) on the baking sheet, pour about 1/2 cup of boiling water on to the sheet (ensure enough to cover the sheet).  Wait for 1 minute for the sheet to soften.  Remove from water and place sheet on to a plate.  At this stage you can start assembling.
5) To assemble the roll, place 1/8 quantity of salad greens, chicken strips, enoki mushrooms, raisins and chopped nuts in the middle of soften rice paper sheets and wrap them up as you would a spring roll.  Repeat step 4-5 for the remaining sheets.  Serve with dipping sauce.

Malaysian Style Egg Tarts "my way" - sweet start to the New Year!

Happy New Year 2011!  Wish all readers a healthy, and happy new year.  Hope all your goals, dreams and resolutions come true!  One of my many resolutions this year is to be resourceful in terms of food.  I think I have a bad habit of buying too much of food and not being able to finish them before the expiration date.  With the 3 days new year break, I decided not to step into the supermarket but instead try to cook stuff up with whatever that I have got at home.  To kick start with this tiny step challenge, I decided to try making Malaysian style egg tarts "my way" with the remaining store bought frozen puff pastry I have in my freezer and eggs that I have got in the fridge.  I have been meaning to try this combination for a while but for whatever reason, have not gotten around to trying them until now.  I have tried making eggs tarts from scratch but somehow can't quite achieve the desire results especially the pastry bit. 

For those not familiar with Malaysian style egg tarts, it is basically egg custard with a puff pastry base.  It is a popular "ÿum cha" item in Chinese Restaurants and also a common Asian take away breakfast item.  As it is sweet, it is most often serve with Chinese tea or green tea at the side to wash it down.  Anyways, recipe as per below, enjoy. 

Malaysian Style Egg Tarts "my way"
(yield 4 medium size tarts)
Ingredients:
1 sheet of frozen puff pastry
1 eggs
1.5 tbs caster sugar
60ml warm water
1/4 tsp vanilla essence
2 drops yellow coloring, optional

Method:
1) Preheat oven to 180C.
2) Grease 4 6cm diameter removable base tart moulds.  Leave aside for use later
3) Bring out the puff pastry from freezer and let it sit at room temperature for about 5-10 minutes
4) In a bowl, whisk the egg with caster sugar until light in color and creamy.
5) Pour the water into the egg/sugar mixture and stir till incorporate.  Add vanilla essence and yellow coloring if using.  Stir and incorporate.  Using a sieve, sieve mixture to another bowl.  Leave aside for use later
6) Cut 4 rounds from puff pastry sheet that can fit nicely into tart moulds. 
7) Fit rounds into tart moulds.
8) Pour the sieved egg mixture into the moulds until almost to the top (but not quite the top yet).
9) Place the moulds onto a baking tray and bake in the oven for about 20 minutes or until set.  Serve warm with tea at the side.  Enjoy:)