How-to: UFO Tarts

UFO tarts are originally from Sandakan, Sabah, where I’m from, and being so far away from home for the most part has led me to baking my own batches at home and selling them – which turned out really well. I’d like to share my home with you, so you can try this recipe at home:

Before that, here’s a fun fact: Other names for this delicacy include ‘cow dung tart’ (it’s obvious why), and ‘touch-me-not’ (because of its brittle and fragile bearings)

1. Cake Batter

60 g butter (salted)
50 g flour
50 g sugar
1 large egg (I use grade A)
1/2 tsp of baking powder
1/2 tsp of vanilla essence

Method
Melt some butter. Next, beat egg, sugar and vanilla essence. Once mixed well, add into the flour and baking powder mix. At this point, there is no need to use a mixer, just blend with hand. Mix butter shortly after, and bake in the oven for 10-15 mins.

2. Cream Custard

3 egg yolks
20g flour
20g custard powder
60g sugar
250ml milk
15g of unsalted butter.

Method
Mix egg yolk with flour, custard and sugar. Mix until combined. Put aside. After that, heat the milk with butter. Heat it up, but make sure it doesn’t come down to a boil.
Once heated, pour 1/4 of the milk to the custard mix and stir. Once done, pour the rest of the milk into the custard milk. Mix well. Pour mixture back into the saucepan on a low fire and gradually mix it until it thickens.

3. Meringue

3 egg whites
Lemon
3tbsp of sugar
A dash of vanilla essence

Method
Beat the egg whites with 1tsp of lemon juice (I don’t use salt because the meringue gets too runny), then you’re beating the eggs whites, add sugar (one tbsp at a time) until the mix is fluffy and firm. Add vanilla essence. It will then firm up.

All the best, and enjoy!

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This post was submitted by Genevieve Cheryl D’Souza.

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