Custard Tarts
Ingredients
150 mls cream
400 mls milk
2 teaspoons vanilla essence
3 egg yolks
6 tablespoons caster sugar
2 tablespoons cornflour
2 sheets ready rolled puff pastry
2 tablespoons melted butter
Cinnamon and icing sugar for dusting
Description
Makes 12
Portugal - Lisbon
Method
Pre heat oven to 200C.
Place the cream, milk and vanilla essence in a saucepan. Heat gently over medium low heat.
In a bowl, whisk the egg yolks and sugar together until pale and creamy and then add the cornflour. Add this mixture to the heated milk and cream, stirring constantly. Lower the heat and cook until it begins to thicken. Do not stop stirring it or allow it to boil or it might curdle!
Once thickened, cover the surface with plastic wrap to prevent a skin forming then allow to cool while you prepare the pastry cases.
Brush one sheet of pastry with melted butter and roll the pastry into a Swiss roll shape and cut into 3cm long tubes. Repeat with the second sheet. Put these into the holes of a muffin tin, and use your thumbs to stretch and mould the pastry into the holes so the bottom is flat and the pastry comes up the sides to the top. Chill in fridge or freezer for 15 minutes.
Once custard has cooled, whisk until smooth and then spoon the mixture into the tart cases, not quite to the top of each pastry shell. Cook at the top of the oven for 12-15 minutes or until the tops are browned, the pastry looks crispy and the custard has a slight wobble on. If they are getting too burnt on top, put them on a lower rack during the cooking process. Once out of the oven, remove each tart from the muffin tin, dust with cinnamon and icing sugar and eat warm or cold.
Categories
Desserts
World Kitchen Series 5
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