Paper cups come in many sizes from as small as 1 inch to as big as 4 inches. It mostly  used for baking cupcakes or muffins. Now in the market, paper cups can be used with or without the muffin tray. It also comes in various of colours and pattern.

Baking trays come in various sizes and functions.  Most of the time, these baking trays are made from metals as it is easy to conduct heat to expediate baking.  Baking trays also comes in various shapes from rectangular for breads, round for cakes, shallow round for tarts and holes for muffins and cupcakes.

These pineapple tart rollers are used to shape the pineapple tart base. It comes in few sizes for different shapes and thickness of the tart biscuits.

Scales are essential for weighing ingredients.  Kitchen scale vary from balance scales (as per pic) to digital.

Crust:

120g marie biscuits, crushed

120g salted butter, melted

Filling:

A:         250g cream cheese

200g dairy whipping cream

B:         2 egg yolks

160g castor sugar

150ml full cream milk

C:         1tbsp lemon juice

2 ½ tbsp gelatine powder, mixed in 5 tbsp water and double boiled until dissolved

2 mangoes, peeled and diced

Method:

1) Crust : Combine biscuits crumbs and melted butter while it is still hot and mix well. Pour into a 8”(20cm) round shape springform baking tin. Press till firm and put into a fridge to chill for more than ½ hour.

2) Filling : Beat cream cheese at medium speed until soft. Use another mixing bowl lightly beat dairy whipping cream at medium speed for 2-3 minutes

3) Double boil ingredients B and mix well with lemon juice. Add in dissolved gelatine mixture and pour into cream cheese and mix well. (Note: You will see some lumpy cheese in the mixture but it will not affect the texture)

4) Arrange mango cubes onto the crust and pour in cream cheese mixture. Put into a fridge and chill for 2 hours.