Baking and Pasry Arts Academy is a baking school, a test kitchen for
product research and development , a Baking Clinic to those interested on
learning solely on a specific subject. The clinic also offers private baking
classes for people who feels learning
baking without pressure. A one-on-one tutorial that is customized according to
your baking preference. Corporate groups also bake with us for their team buildings
Kindly click links to visit our sites and discover your
calling for baking and pastry arts. We are now located in Mother Ignacia, Quezon
City in Metro Manila.
For a video
on Filipino Dessert Fusion, learn and discover baking on a playful mood, our version of Ube Haleya (
Purple Yam Pudding) and Yema ( Filipino Dulce de leche) both combined in a tart
genre. Yema in this recipe is lighter though because “Dayap” ( Philippine Lime)
was the liquid used to make the paste.
2 cups gata (Kakang Gata or first
press)
Cook until coconut oil is extracted
and you obtain the coconut residue or caramael of the cream. Set aside. This also gives strong flavor and adds a very Filipino asian
dessert taste. Coconut brown residue shall then be set aside and used to finish
such desserts. Just being careful when cooking this since it splatters when you
stir the cream to avoid it from burning.You want a very light golden brown
color to maintain that nutty flavor.
Tart Shell Recipe
2 cups all-purpose flour
1 cup confectioners' sugar
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into
pieces
1/4 teaspoon salt
2 large eggs
Preheat
oven to 350 degrees. In the mixing bowl, combine flour, sugar, butter, and
salt; process until mixture resembles coarse meal, 15 to 20 seconds. Add eggs and
process until dough just comes together.
Press
dough on a plastic sheet and wrap, and refrigerate for at least 1 hour. Dust
table with dusting flour, wih a rolling pin, sheet out disc of dough turning 45 degrees clockwise to make sure it
does not stick to the table. Dusting dough on top as needed or if it is sticky.
Grease well your tart tins and cut according to size.Prick, refrigerate for 3o
minutes, line top with baking paper, use any edible beans or rice to bake shell
until light golden brown. Cool completey. Fill with cooled filling as well.
After assembling, chill dessert before slicing.
Dayap or Philippine Lime althugh 3 fruits were shown in the
Dayap Paste ( To make both Ube and Yema flavors)
Please use single quantity per flavor
1/2 cup sugar
Juice and zest from 1 whole Dayap Fruit
2 egg yolks
1/2 cup butter
pinch of salt
For Ube Paste: use above Dayap paste and add :
1 full quantity of Latik (Watch this how to make it:)
1-3 Tablespoons of Ube extract for commercial version or add 1-2 cps of Ube Haleya
1/4 cup cream cheese
For Yema Paste: Use Dayap Paste as it is.
Combine all ingredients except the yolks in a pot. Bring to a boil. Whisk yolks in a separate bowl. Temper or whisk in hot mixture to it. Bring back to a boil whisking again vigorously until thick and glossy. Off the flame, Cover immediately with plastic sheet and cool completely before spread on the cooled prebaked tart shell.
Spread on cooled assembled Ube and Yema Tarts
3 cups of Chilled Whipped Cream.
Coconut Jam Gelee ( Tart Glaze)
2 Cups coconut Jam
pinch salt
Dissolve 3 Tablespoons of unflavored powdered gelatin in 1/4 cup cold water. Combine with jam on a double boiler and mix well. Cool completely to thicken on ice water. Pour over Cooled Dessert.
YOUTUBE CHANNEL SUBSCRIBE HERE
YOUTUBE CHANNEL SUBSCRIBE HERE
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