Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL.
Thanks for visiting, have a nice day and may the blessings chase you today!
Oh, wow, these look delicious!
I’m making this recipe right now. Lets see how it looks and tastes:)
Hi. What size egg do i use in this recipe? And is it necessary to put dough in fridge twice, once after kneading and the other, after putting in the tartlet tins?
Hope to hear from you.
Thanks
Hi, what size egg should i use? And is it really necessary to place dough in fridge on both occasions, once after kneading and the other, after putting in tartlet tins? Should butter be room temp or can be used directly from fridge?
Hope to hear from you.
Thanks
Hi, I use a large egg and a chilled “diced butter” (but not too hard) on this recipe. Yes it is necessary to chill the dough a couple times after kneading and after placing them in the tins to rest a little bit before baking. Thanks!