Ingredients:10 frozen tart shells
Homemade egg kaya (curd) (see recipe below)
Juice from 2 lemons
1 tub whipping cream
Method:
1. Bake tart shells according to packet instructions. Leave to cool.
2. Whip cream, using a handheld whisk till it forms peaks. Leave aside.
3. Add lemon juice to the kaya, stirring well to combine.
4. When tart cases are cool, fill with a spoonful of kaya, followed by some whipped cream and serve immediately.
Coconut kaya:
(Fills about 4 jam jars)
5 medium eggs
1 cups sugar
400 ml coconut milk
½ teaspoon salt
4 pandan leaves
Method:
1. Break eggs into a large mixing bowl, add sugar and stir till sugar is dissolved.
2. Add coconut milk and salt. Pour mixture into the top pan of a double boiler.
3. Add water to the bottom pan and bring it to the boil. Replace the top pan and cook, stirring all the time for about 30 minutes or till the custard thickens and coats the back of a wooden spoon.
4. Pour custard into a heatproof pan, lined with pandan leaves, and steam in a wok half-filled with water over a low fire for 15 minutes or till set.
5. You are now ready to fill your tart cases.
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