Classic Seafood Quiche

Have been yearning to bake this way back years ago after a friend introduced this classic quiche. A recipe I got from Quiches and Savoury Tarts by Catherine Atkinson. Rasanya ni bukan kakak or adik Rowan Atkinson si Mr Bean tu.  It's originated from France (an info from Wikipedia).

Classic Seafood Quiche
Ingredient
275g salmon or any kind of fish flesh, diced
Prawns flesh cut to small cubes
6 eggs beaten
150ml creamy milk
300ml double heavy cream
2-3 tbsp chopped dill
 salt and ground black pepper

Pastry
200g plain all purpose flour
1/2 tsp salt
90g cold butter, diced
4tbsp chilled water

1. To make the pastry, sift the flour and salt into a small bowl.  Rub or cut in the butter until the mixture   
    resembles fine breadcrumbs. Add 3tbsp of the water and mix to a firm dough, adding more water if
    required.  Knead until smooth, wrap in plasticwrap and chill for 20mins
2. Roll out the dough on a clean lightlyfoured work surface and use to line a 9inceh loosed based flan tin
   .Press the pastry firmly into the sides and base of the tin and let it rise above the rim by about 1cm to
    allow a little shrinkage during cooking. Prick the base of pastry all over with fork.
3. Line the pastrycase with foil and baking beansand chill for about 15mins. Preheat oven to 200 with a 
    baking sheet placed in it. Stand the flan tin on the baking sheet and bake for another 15mins till lightly
    browned
4. To make the filling, melt the butter, add onion, fish and prawn flesh ad saute for about 10mins. until the

   onion is golden and soft . Beat the egg and cream together in a bowl and season to taste.
5. Spoon the cooked mixture into the cooked pastry and evenly sprinkle cheese. Pour the egg and cream 
    mixture slowly over the filling and bake for 35-45 mins until set.

I would normally grate cheese and sprinkle it on top of the quiche before baking into the oven. Taste much richer and nyummier.

Strawberry Cream Cheese Tart

This one 's creation is my go-to recipe. Simply browsing the google image Strawberry Cheese Tart and found this. 

Its crust is buttery and tender compliments with the Strawberry , creamcheese and chocolate ganache.

          Strawberry Cream Cheese Tart

Ingredients:
For the crust:
1 large egg yolk
1 tbsp. heavy cream
½ tsp. vanilla extract
1 ¼ cups all-purpose flour, plus more for dusting the work surface
2/3 cup confectioners’ sugar
¼ tsp. salt
8 tbsp. cold unsalted butter, cut into ½-inch cubes

For the ganache:
2 oz. bittersweet chocolate, finely chopped
¼ cup heavy cream
1 tbsp. unsalted butter, at room temperature

For the filling:
8 oz. cream cheese, softened
½ cup confectioners’ sugar, sifted
½ tsp. vanilla extract
2 tbsp. milk or cream

For topping:
Fresh strawberries, sliced (approximately 12 oz.)
Melted bittersweet or semisweet chocolate, for drizzling (optional)

Directions: 
To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside.  Place the flour, sugar, and salt in a food processor.  Process briefly to combine.  Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses.  With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds.  Turn the dough onto a sheet of plastic wrap and press into a 6-inch disc.  Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.

Remove the dough from the refrigerator.  (If refrigerated for more than an hour, let stand at room temperature until malleable.)  Unwrap and roll the dough out on a lightly floured surface to a 13-inch round.  Transfer the dough to a 9-inch tart pan.  Mold the dough to the sides of the tart pan and remove the excess off the top.  Set the dough-lined tart pan on a large plate and freeze for 30 minutes.

Meanwhile, adjust an oven rack to middle position.  Preheat the oven to 375° F.  Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights.  Bake for 30 minutes, rotating halfway through the baking time.  Remove from the oven and carefully remove the foil and weights.  Continue to bake until deep golden brown, 5-8 minutes longer.  Transfer to a wire rack to cool.

To make the ganache, place the chocolate in a heatproof bowl.  Bring the cream to a simmer in a small saucepan.  Remove from the heat and pour over the chocolate.  Let sit 1-2 minutes to melt the chocolate.  Whisk together until a smooth ganache forms.  If there are still bits of unmelted chocolate, microwave in 10 second intervals, whisking in between, until the ganache is completely smooth.  Whisk in the butter.  Spread the ganache in a thin even layer over the bottom of the cooled tart shell.  Allow the ganache to set before proceeding.

To make the filling, beat together the cream cheese and confectioners’ sugar in a bowl on medium-high speed until smooth.  Blend in the vanilla and milk or cream.  Spread the cream cheese mixture over the cooled ganache in the tart shell.

Starting from the outside and working toward the center, place the sliced strawberries in concentric circles slightly overlapping each other.  Gently press the berries into the cream cheese mixture to help keep them in place.  Drizzle with melted chocolate, if desired.  Chill until ready to serve

Since buat ni dah quite some time jugak, sorry laa ya tak ingat link mana.. but however, boleh aja kalau nak google just Strawberry cream cheese tart.. nahhh.. keluar lah dia. :)