Faculty of Fisheries and Food Science

Universiti Malaysia Terengganu

Program : Food Science (Food Service and Nutrition)
Semester II (2022/2023)

PRACTICAL 1 LABORATORY REPORT

DATE OF THE LAB SESSION : 5th APRIL 2023
LAB’s TOPIC(s) COVERED : PIES AND TART
REPORT’s ACTUAL SUBMITTANCE DATE : 11th APRIL 2023

Session : Evening
Lecture’s full name : Wan Hafiz Bin Wan Zainal Shukri
Group number :6
Student’s name : Nur Hanani Shafikah Binti Jamaludin
Matric Number : S63571
Part (A)
INTRODUCTION
Pie is a baked food having a filling of fruit, meat, pudding and others. Pies is prepared in a pastry-
lined pan or dish and often topped with a pastry crust. Pie doughs can be made into a double-crust,
single-crust, or somewhere in between. Pies need to keep the moisture content, so there are no soggy,
undercooked crust.

Tart is small, baked pastry that is round in shape with a shallow wall around the entire base. Typically
is made with pastry dough that is light and flaky or a shortcrust that is dense and crumbly. It is served
as an open crust with sweet filling. Tart may be blind bake in order to first prepare the shell and then
fill it with cold ingredient to be served as a cold food or may be baking so the shell and the filling is
bake at the same time.

Choux pastry is twice-cooked hollow French pastry. It’s made from choux paste and is typically eaten
cold. Sweet versions are typically filled with cream and garnished, whereas savoury versions can be
filled with shellfish, vegetables, cream cheese, and foie gras and served as hors d'oeuvres. Choux
pastry dough can be used to make a variety of desserts such as eclairs, buns, cream puffs, profiteroles,
crullers, beignets, churros, funnel cakes, and many more.

The differences between pie and tart is pie’s dough are flaky, firm pie while tart shells are made with a
convectional pastry dough, which is results un a more crumbly “short crust” when baked. Tarts are
generally the more delicate and composed of the two, with intricate patterning and less forgiving
textures, though some variations use a crust more resembling a rough puff pastry in form. Pies are
often thought to be more humble and rustic when served in their pie dish with a scoop of ice cream for
pie à la mode. Picture-perfect tarts, on the other hand, are frequently carefully removed from their tart
pan and served on their own.

RECIPE
Apple Pie Crust
275 g 100% Pastry flour or cake flour
178.75 g 65% Butter (well chilled)
5.5 g 2% Fine salt
68.75 g 25% Water A (well chilled)
3 pcs Grease-proof paper (25cm x 25cm each)
4g Margarine (for brushing the pie mould)
100g Dried mung bean (kacang hijau)
Egg wash
½ no Egg
1 tsp Full cream milk
(Preferably mixed at least 30 minutes before using – store inside a chiller)

Procedure

Sieve together salt with the flour.

Place a mixing bowl over another mixing bowl (that has ice and water in it). Pour in the sieved flour
together with the butter.

Rub the shortening into the flour using the rub in method (only use the tip of your fingers). Continue
the process until the mixture resembles coarse cornmeal.

Add the salt and water A mixture (make sure to add only 2/3 of the water at this stage) and gently
mix until the water is absorbed and a soft dough is formed. Add more water if the mixture is too dry.
Making sure NOT TO OVERWORK the dough.

Cover the dough with a plastic wrap and rest the dough inside a chiller for 2 hours before rolling it
out.

Filling Apple Pie

500 g Green apples (peeled, cored and sliced about ¼ cm thick)

25 g Raisin

4g Lemon juice

500 ml Water (A)

As needed Salt (just a few pinches would do, just to bring out the creaminess of the filling, since
the butter used is the salted type)
16 g Butter

130 g Brown sugar

30 g Water (B)

17 g Corn starch

1/8 tsp Cinnamon powder

1/8 tsp Nutmeg powder

Procedure
After slice apples, place it inside the water (A) and sprinkle with a small amount of salt.

Melt the butter in a sauté pan, add in the brown sugar. Stir and let 1/3 of the brown sugar to dissolve
over slow fire.

Add in apple, stir until the apple slice releases juice and the remaining undissolved brown sugar starts
to dissolve. Then add in raisins, almond flakes. Brief boil.

Add a mixture of cornstarch and water (B), stir before adding in the cinnamon and nutmeg powder.
Stir until the mixture starts to thicken. Turn off the fire.

Cool it down completely.

 Procedure assembling apple pie
Lay piece of the grease proof paper on a stainless steel table. Dust the paper with very thin layer of
flour.

Split the dough into part A and part B. Part A being 2/3, part B being the other 1/3. Place part A on the
side, place part A mealy pie dough onto the grease proof paper. By using fingers, apply pressure to the
dough to flatten dough.

Dust the dough with thin layer of flour. Cover them with the 2nd piece of the grease proof paper.

Using rolling pin, roll dough and flip dough 2 to 3 times during the rolling out process during the
process.

Continue until thickness 3mm is achieved uniformly. Remove the top grease proof paper, dust dough
with some flour. Brush mould with some margarine.

Dust rolling pin with some flour, roll the rolled out dough against the roller in order to conveniently
transfer it to the pie mould.

Unroll dough over pie mould, let the rolled out dough ‘sink’ gently and touching the bottom of the pie
mould. Lightly press dough against the mould wall.

Cut the extra dough by using a sharp knife, make sure about 2.5cm dough left the pie mould edge.

By using the knuckle of your right index finger and the tips of your left thumb & index finger, bend
the lip of the dough into an evenly spaced fluted design.

Poke the dough using fork before placing the 3rd piece of the grease-proof paper over it. Pour in the
dried mung beans (kacang hijau)
Blind bake 180°C oven for 15 to 20 minutes or until crust start to evenly turn light brown. Then cool
the pie crust completely while the crust is still inside its mould.

Scoop the cooled fillings into pie crust and even out the top surface (with the middle part slightly
higher compared to the edges).

Roll out part B by rolling it out using the rolling pin. Stop once the thickness is about ¼ cm and a
proper round shape is achieved. Cut dough into 1 cm strips, transfer the dough strips onto the pie
crust. Create lattice type of pie top crust secure all parts of the pie top crust with egg wash.

Brush the top surface of the latticed top curst with the egg wash.

Bake on a lower level inside a preheated oven of 220°C to 230°C for 30 to 45 minutes. Remove from
oven and let it cool completely before removing it from the pie mould and slice using a serrated knife.

Sweet crust (egg tart)

160g 100% Pastry flour or cake flour

28 g 15% Milk powder

125g 67% Butter

54g 25% Castor sugar

1.2g 0.5% Salt

42g 19% Eggs (without shell) –lightly stir to break the yolk

35g Margarine (for greasing the tartlet mould)

 Procedure
Using the paddle attachment of a stand mixer, beat the butter, castor sugar and salt at low speed until
smooth.

Add the eggs and mix.

Sift the flour, pour it into the mixture, increase the speed to high, mix very briefly –for several
seconds.

Chill for ½ hour before use. Grease the tartlet mould with the margarine.

Then roll the dough until reaches 1/3 cm thickness or weight 28 g/ tart mould. Then transfer the dough
onto the tartlet mould and remove any excess sweet crust pastry.

For egg tart, roll the dough until it reaches 1/3 cm thickness or weight 28 g/ tart mould.

Then transfer the cut out dough onto the mould (about 7.5 cm in diameter, 2 cm height) and remove
any excess sweet crust pastry.

Rest inside a chiller for 10 minutes, and pour the egg tart filling (recipe below) ¾ full and bake inside
an oven with 165°C for 20 to 25 minutes or until fully cooked.

Egg Tart Filling (Custard)

75 g Eggs without shell

32 g Granulated sugar

1/8 tsp Salt

¼ tsp Vanilla essence

130 g Full cream milk

 Procedure
Combine the eggs, sugar, salt and vanilla essence in a mixing bowl. Mix with wooden spoon.

Scald the milk in a saucepan over low heat.

Gradually pour the milk into the egg mixture, stirring with wooden spoon constantly.

Skim off all foam from the surface of the liquid and sieve using a fine sieve or wire mesh.

Pour the custard into the rested sweet crust pastry and bake at 165°C (about 40-45 minutes)

Carefully remove from the oven and cool it down for 5 minutes and lightly knock to help loosen the
egg tart’s crust from its mould.

Once removed from its mould, cool it down.

Choux Paste

190 g 166% Water

76 g 67% Butter

3g 2.6% Granulated Sugar

2g 1.75% Salt

114 g 100% Bread flour

114 g 100% Eggs

 Procedure
Preheat the oven to 200°C (400°F).

Combine water, butter and salt in a heavy-bottom saucepan, boil.

Once it has reached the boiling point (and the butter is completely dissolved), remove the pan from
the heat, put in the flour and stir vigorously (using a wooden spoon) until dough is formed. The dough
should be shiny and not sticky.

Transfer to stainless steel table. Break dough into smaller pieces. Let it cool down for 15-20 minutes.

Transfer into a mixing bowl and initially only add in half of the egg. By using the paddle attachment
(using low speed), mix until the eggs absorbed.

If the dough is still too stiff to be piped, add more eggs and mix, making sure that it is not overmixed.

Place dough into a piping bag and pipe it into various shapes [éclair, swan, Parisbrest, and cream puff]

Bake inside the oven for 10 minutes, then lower it to just 190°C (375°F) until well brown and very
crisp (or the bubbles have completely dried up) and the surface turns into golden brown in colour.

Remove from the oven and cool it down by using the cake cooling rack. Store inside an airtight
container.
Vanilla Pastry Cream

22 g Granulated sugar (A)

178 g Full cream milk

1 no Whole egg

13 g Corn starch

7g Custard flour

22 g Granulated sugar (B)

10 g Butter

¼ tsp Vanilla essence

Garnish

2 tbs icing sugar

60 g cooking chocolate

13 g butter

Procedure
In heavy saucepan dissolve sugar (A) in milk, boil. Immediately turn of the fire.

In a mixing bowl, mix the egg yolks, whole eggs using a whisk. Add the corn starch together with the
custard flour, sugar into the egg mixture and beat with the whisk until smooth.

Temper the egg mixture by slowly beating in 1/3 of the hot milk (in a thin stream) into the egg
mixture while continue to stir. Then stir in the whole mixture back to the 2/3 of the milk leftover.

Place over a moderate heat and stir using the whisk. Return the mixture into the heat, boil and
continue to stir. When mixture boil and thicken, remove from the heat.

Stir in butter and vanilla essence. Mix until the butter blended in.
DISCUSSION
Pies and tart need to wait a long time to make bake the crust. To make sure that our final product
doneness is to look at the top of the product which is the colour mostly golden brown and the dough is
totally set. If the crust dough is too dry, its mean that the crust is need more liquid. The flaky and
mealy texture of pie dough is always tender, depending on how the fat is blended in with the flour and
its temperature. When these crumbs are moistened with liquid, typically ice water, they form a
malleable dough. It has a firm cookie-like texture and is crumbly and sweet. Tart dough differs from
pie dough in that it is more flaky and tender.

PROBLEM & SOLUTION

Problem Solution

Crust pie is tough enough. Do not overmix the dough.

The dough of choux paste is Add more egg to make it

still hard to pipe. soft and a little bit sticky.

The dough of tart’s thickness Roll the dough and use the
not evenly and uniform. cookie cutter.
Part (B)
The management of teamwork with my lab partner, she is very good in managing time according to
the time stated. She is very helpful and have the tolerant to help each other’s work. We separate the
how to take the ingredient by one recipe per person and the other one, we separate the crust and filling
ingredient.

CONCLUSION
In the conclusion, pie and tart need more focus when making them but need to make sure the product
is set. Its need to be blind bake if no filling inside the crust and no blind bake if there are a filling
inside like a egg tart. Pies and tart also no need to be kneaded.