MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bruno's Portuguese Custard Tarts
Categories: Pastry, Dairy, Desserts
Yield: 10 Servings
300 g All butter puff pastry
MMMMM----------------------CUSTARD FILLING---------------------------
250 g Plain flour
12 g Cornflour
Sugar syrup
300 ml Milk
4 Egg yolks
1 lg Whole egg
Vanilla seeds from a pod
MMMMM------------------------SUGAR SYRUP-----------------------------
250 g Caster sugar
250 ml Water
1 (3 cm) cinnamon stick
1/2 Lemon
Set the oven to the maximum temperature it will go, or
at least 450ºF/232ºC
Put the sugar, water cinnamon and lemon in a saucepan.
Bring to the boil, simmer for 3 minutes, then switch
off.
Set aside until completely cool.
Remove the cinnamon stick and lemon skin from the sugar
syrup. Pour the boiled milk into the flour mix, and
whisk for 1 minute
Pour in the sugar syrup slowly and whisk.
Add the 4 egg yolks and 1 egg, the seeds from the
vanilla pod and whisk till smooth. Reserve
FOR THE PASTRY CASES: On a floured surface, roll out the
pastry to a rectangle of approximately 50cm in length
and 30cm wide, but more importantly to a 1mm thickness.
With the rectangle in a landscape position in front of
you roll the pastry as tightly as you can, brushing with
water as you go, from right to left, to form a short
roll. Cut the pastry into discs of 2cm in thickness.
Whether you are using individual metal tart cases or a
bun tin, place the discs in the bottom of the case and
using a wet thumb, massage the discs with a circular
motion. This will expand the pastry up the side of the
cases. Make sure you don’t have any holes.
Fill the cases with the custard just slightly shy of the
top.
Bake for 20 minutes, which will scorch the top of the
custard
For a glazed shine, spray the tops with a water pressure
sprayer as soon as they come out of the oven.
Leave to cool for a short while, as the custard will be
molten.
Makes 10 tarts.
RECIPE FROM:
https://www.lifestyle.com.au
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