Tartlet Pastry

 I made this a couple of days ago and half already gone before I can make a proper filling. Liana eats them like cookies without filling and I ate them with jam. The pastry cases can keep long in air-tight container and the filling can be prepared later when required.

I'm posting the pastry recipe only in this entry because I received several requests in the facebook. I will share some of the filling recipes at later entries.

By: Roz@HomeKreation
Source: AzitaZain
Translation by HomeKreation and modified slightly
Yields abt 50 pcs of 5" tart
INGREDIENTS:
100g Margerine
70g Butter (Original recipe 170g margerine only) 
50g Icing Sugar
1 small Egg Gred C (throw some egg white if use bigger size)
 290g Flour
1 tsp Vanilla Essence

METHOD:
1. Using wooden spoon, beat margarine & sugar until just mixed.
Add in egg & VE until well mixed.
Add in flour gradually until dough is formed, add more or less flour if needed.
2. Press dough firmly into tart moulds.
Poke with fork on the base (a standard process but I skipped).
3. Bake at 160C for 20 minutes.
4. Cool at room temperature before keeping in an air-tight container.
5. Ready for your choice of filling.

BAHASA MALAYSIA VERSION
Along kongsikan resepi kulit cawan tart jer dulu sebab ada beberapa permintaan sebelum sempat nak buat inti nya. Resepi ni tak berapa manis, so boleh letak filling pedas juga. Nak tengok filling apa Along buat, tunggu entri kendian ya. Kulit ni rasa nya seperti biskut dan boleh simpan lama dalam bekas kedap udara. Inti nya boleh buat bila2 di perlukan kendian. Kat rumah ni, tak sempat nak buat filling Liana syok jer makan camtu jer sebab dia kata rangup.

By: AlongRoz@HomeKreation
Source: AzitaZain (terima-kasih Ita)
Along modify sedikit letak butter supaya lebih lemak harum, adjust suhu oven & masa dan taip semula resipi utk mudah rujuk sendiri.
Hasil: 50 biji saiz 5"
BAHAN2:
100g Marjerin
70g Butter (resipi asal letak 170g majerin sahaja) 
50g Gula Aising
1 biji Telur Gred C (Along guna Gred A & kurangkan putih nya)
290g Tepung Gandum
1 st Esen Vanilla

CARA2:
1. Pukul marjerin dan gula dgn menggunakan senduk kayu sehingga sebati (jangan putar lama sangat).
Masukkan telur dan esen vanilla dan kacau sehingga sebati.
Masukkan tepung sedikit demi sedikit sehingga menjadi doh.
Kurangkan atau tambah tepung jika perlu.
2. Ambil sedikit adunan dan tekan ke dalam acuan tat dengan padat supaya ia tidak mudah berderai apabila masak.
Cucuk dengan garfu sebelum dibakar (Along tak buat step ni, terpulang pada cara masing2).
3. Bakar pada suhu 160C selama 20 minit.
4. Sejukkan di atas redai sebelum di simpan dalam bekas kedap udara.
5. Sedia untuk di gunakan untuk filling manis atau pedas.