Ingredients
-
custard
-
1/2 cup (100 grams) caster sugar
-
3 tablespoons water
-
1/4 cup (30 grams) cake flour
-
3/4 cup (185ml) milk
-
1/2 teaspoon vanilla
-
1 strip lemon rind
-
3 egg yolks, you can freeze the egg whites to use for a meringue
-
1/2 cup (125ml) heavy cream
-
pastry
-
1 package defrosted puff pastry
-
optional
-
ground cinnamon
-
confectioners sugar (icing sugar)
-
special utensils
-
12 Pastéis tins or 12 muffin tins
Directions
|
1
Done
|
TinsI used muffin tins which are slightly deeper and less traditional than the shallower pastéis tins that you can buy online. The pastéis pans are individual which makes it easier to work with when working the dough. |
|
2
Done
|
pastryRoll out the pastry onto a floured surface into a 16 in x 14 inch (40 cm x 35 cm) rectangle. |
|
3
Done
|
Cut the rectangle in half lengthwise. |
|
4
Done
|
Working lengthwise (the longer side), roll up each half into a long sausage. |
|
5
Done
|
Cut each sausage into 6 equal pieces of about 2 1/2 inches (3 cm) in length. I cut one and then used that as the template to measure out each piece. |
|
6
Done
|
Taking your tins, stand each piece of dough upright like a cylinder in tin and press down with your thumbs. You are making a type of nest and spinning the tin helps spread it out and up the sides. |
|
7
Done
|
Press gently up the sides, not too rough but it should go to the top. Use forefingers to press up sides if need be. Refrigerate while making the custard. |
|
8
Done
|
custardTake out three small heavy bottom sauce pans and one large mixing bowl. |
|
9
Done
|
In the mixing bowl, add the flour and about 2 tablespoon of the milk. Combine together to make a smooth, slightly wet paste (slurry). Set aside. |
|
10
Done
|
Place all the sugar in a sauce pan with 3 tablespoons water. Stir until all the sugar is dissolved, about 4 minutes. |
|
11
Done
|
Bring to a gentle boil and cook until thickened but not caramelized, about 6 minutes. |
|
12
Done
|
While sugar is thickening, in another saucepan, add the milk, lemon rind and vanilla. Place on medium heat and gently bring to a boil. |
|
13
Done
|
Remove the lemon rind from the milk, and add milk to mixing bowl with the flour paste. Whisk together until smooth and then whisk in the egg yolks. |
|
14
Done
|
Tip all back into the sauce pan, and over low heat whisk for 1-2 minutes until smooth and the eggs have heated up a bit. |
|
15
Done
|
When sugar is thickened, pour a very slow drizzle into the hot milk/egg mixture while whisking continuously. |
|
16
Done
|
Remove from heat and whisk in the heavy cream. Pour all into a container or jug with a spout to make it easier to pour into pastry. |
|
17
Done
|
Remove pastry from refrigerator and pour custard 2/3 way up into each pastry tin. |
|
18
Done
|
Bake for 20-25 minutes until you have dark spots on the top of the tarts. |
|
19
Done
|
Serve warm or at room temperature with cinnamon and confectioners sugar. |
