Devagi Sanmugan - Mini Delicious Tropical Desserts & Sweets

Pineapple Cheesecake Crust 100 g ( cup) melted butter 150 g (1 cups) ginger snap crackers, crumbled Filling cup (150 ml) pineapple juice 2 tablespoons gelatine 250 g (1 cup) cream cheese, softened cup (125 ml) sweetened condensed milk or fresh cream 1 tablespoon lemon juice 150 g ( cup) diced fresh or canned pineapple To make the Crust, combine the butter and ginger snap cracker crumbs in a bowl. Press firmly into 6 small ramekins or small glass bowls with your fingers to form the base for the cheesecake. Chill in the refrigerator. To make the Filling, heat the pineapple juice in a small saucepan over low heat, add the gelatine and stir until completely dissolves. Remove from the heat and set aside in a warm place. Beat the cream cheese in a bowl until light and fluffy.

Add the condensed milk or cream a little at a time and stir until thoroughly blended. Then add the lemon juice, diced pineapple and the gelatine mixture. Mix well. Pour this mixture over the chilled Crust in the ramekins or small glass bowls. Set aside in the refrigerator to chill for 4 hours. Best served chilled.

Serves 6 Preparation time: 25 mins + chilling time Cooking time: 10 mins

Pineapple Tarts Filling 2 medium semi-ripe pineapples (about 700 g each) Sugar, according to weight of pineapple 4 cloves 1 stick cinnamon 2 pandanus leaves Pastry 300 g (2 cups) pastry flour, sifted, plus extra for dusting (see note) 50 g ( cup) powdered sugar (50 g ( cup) sugar processed in a blender with tablespoon cornflour) teaspoon salt 200 g (1 cup) cold butter, cut into cubes 1 teaspoon vanilla essence 12 tablespoons ice water 1 egg yolk, to use as glaze Preheat oven to 190C (375F). To make the Filling, peel and grate the pineapple (or process in a food processor). Place the grated pineapple onto a clean muslin cloth and squeeze out at least half the juice. Reserve the juice to make a refreshing drink, top up with ice cubes and syrup, if desired. Weigh the strained pineapple pulp and add the same amount of sugar eg. If the pulp is 200 g, add 200 g ( cup) sugar.

Place the pineapple pulp, sugar, cloves, cinnamon and pandanus leaves into a non stick wok and cook over medium heat, stirring occasionally till the pure becomes a thick paste. Remove and discard the cloves, cinnamon and pandanus leaves. Leave the pineapple paste to cool thoroughly and chill in the fridge. To make the Pastry, combine the flour, sugar and salt in a bowl. Add the butter and rub in till the mixture resembles fine breadcrumbs. Add the vanilla essence and ice water to make a soft dough.

Wrap in cling wrap and chill for an hour to firm it up. Roll the dough to a thickness of 6 mm ( in). Dip the pineapple tart cutter in the flour and cut out the shapes. Use a scraper (or knife) to lift the shapes and place on a lined baking tray. Brush with the egg yolk glaze. Roll the pineapple Filling into balls and place on the shapes.

Bake for 12 minutes in the preheated oven. Bake longer if you prefer crisper tarts. Leave on wire rack to cool thoroughly before storing. Makes 22 pieces Preparation time: 1 hour Cooking time: 25 mins Pastry flour , also known as cookie flour, has a low gluten content, though it contains a bit more than cake flour. Made from a soft wheat flour, it is used for making tart and pie doughs, some cookie batters, and muffins.

Pumpkin Custard Tarts 400 g (14 oz) pumpkin, steamed and pureed to make 300 g (1 cup) pumpkin puree 2 egg yolks cups (330 ml) milk 60 g ( cup) sugar 50 g ( cup) shaved palm sugar or dark brown sugar 1 tablespoon melted butter teaspoon vanilla essence teaspoon salt 3 tablespoons flour 2 egg whites, whisked to form stiff peaks teaspoon ground cinnamon 300 g (11 oz) Short Crust or Puff Pastry Preheat oven to 180C (350F). Pumpkin Custard Tarts 400 g (14 oz) pumpkin, steamed and pureed to make 300 g (1 cup) pumpkin puree 2 egg yolks cups (330 ml) milk 60 g ( cup) sugar 50 g ( cup) shaved palm sugar or dark brown sugar 1 tablespoon melted butter teaspoon vanilla essence teaspoon salt 3 tablespoons flour 2 egg whites, whisked to form stiff peaks teaspoon ground cinnamon 300 g (11 oz) Short Crust or Puff Pastry Preheat oven to 180C (350F).

Whisk the pumpkin puree and egg yolks in a bowl until well combined. Add the milk, both types of sugars, butter, vanilla essence and salt, and mix well again. Sift the flour into the mixture and continue to whisk until smooth. Gently fold in the whisked egg whites into the pumpkin mixture. Do not overmix or the pie will be flat and heavy. Fill the Short Crust or Puff Pastry with the mixture and sprinkle the cinnamon over.

Bake in the middle section of the preheated oven for 40 minutes. Serves 6 Preparation time: 20 mins Cooking time: 40 mins

Unbaked Lemon Cheesecake Crust 100 g ( cup) melted butter 150 g (1 cups) digestive or marie biscuit crumbs 60 g ( cup) sugar Filling 1 tablespoons gelatine 4 tablespoons hot water 250 g (1 cup) cream cheese, softened 80 g ( cup) sugar cup (125 ml) sweetened condensed milk or fresh cream cup (60 ml) lemon juice Grated rind of 1 lemon Lemon slices, for garnishing (optional) To make the Crust, combine the butter, biscuit crumbs and sugar in a small bowl. Press the mixture firmly into a 23-cm (9-in) pie plate with your fingers to form the base for the cheesecake. Set aside in the refrigerator. To make the Filling, dissolve the gelatine in the hot water. In a separate bowl, beat the cream cheese and sugar until light and fluffy.

Add the condensed milk or cream a little at a time and stir until thoroughly blended. Then add the lemon juice, grated rind of lemon and the gelatine water and mix well. Pour this mixture over the chilled pie crust and smoothen out with the back of a spoon. Set aside in the refrigerator to chill for 2 hours or overnight. Best served chilled, garnished with lemon twists, if desired.

Lemon Cream Custard 3 whole eggs 4 egg yolks 150 g ( cup) sugar 1 teaspoons vanilla essence teaspoon salt cup (60 ml) lemon juice 2 cups (500 ml) fresh cream 1 cup (250 ml) thick cream Thinly sliced lemon wedges, for garnishing Preheat oven to 180C (350F). Lemon Cream Custard 3 whole eggs 4 egg yolks 150 g ( cup) sugar 1 teaspoons vanilla essence teaspoon salt cup (60 ml) lemon juice 2 cups (500 ml) fresh cream 1 cup (250 ml) thick cream Thinly sliced lemon wedges, for garnishing Preheat oven to 180C (350F).

Whisk the whole eggs, egg yolks, sugar, vanilla essence, salt and lemon juice in a large stainless steel bowl. Heat both cream together in a pan over low heat. When it is just about to boil, remove from the heat and drizzle the hot liquid gently into the bowl of whisked egg mixture. Do not allow bubbles or foam to form on the mixture. Strain the custard through a fine strainer or cheesecloth to remove any lumps. Pour into 8 ramekins or 1 large oven-safe glass loaf pan.

Place the ramekins in a baking pan. Add enough hot water into the baking pan to reach halfway up the sides of the ramekins, taking care not to spill any water into the custard. Spoon off any foam or large bubbles that form on the surface of the custard. Bake in the preheated oven for 40 minutes or until the custard is set and a toothpick inserted into the custard comes out clean. Custards placed in larger ramekins will take a longer time to cook. Remove the custard from the oven.