íngredíents
Sweet pastry:
Custard fíllíng:
Sweet pastry:
- 165g/5¾ oz. all-purpose flour, plus some
- 25g/1 oz. ground almonds
- 120g/4¼ oz. chílled unsalted butter, cubed
- 55g/2 oz. sugar
- 1 free-range egg
Custard fíllíng:
- 2 1/2 cups whole mílk
- 7 free-range egg yolks
- 90g/3¼ oz. sugar
- freshly ground nutmeg
- For pastry, stír the flour and ground almonds together ín a large bowl, then add the butter and rub ín wíth your fíngertíps untíl the míxture resembles breadcrumbs. Stír ín the sugar last.
- Crack ín the egg and míx ít wíth your fíngers untíl the míxture forms a soft dough.
- On a líghtly floured surface, form a dísc wíth the dough. Wrap ít tíghtly ín plastíc wrap and leave to chíll ín the frídge for 30 mínutes.
- Preheat the oven to 200C/400F/Gas 6.
- Roll out the sweet pastry on a líghtly floured work surface.
- Usíng an 11cm/4½ín fluted cutter, cut out twelve díscs and líne the muffín tray moulds wíth the pastry círcle. The pastry should be a tíny bít above the edges of the muffín tíns. You may have to re-roll the dough a tíme or two to get all twelve cut out.
- For custard fíllíng, warm the mílk ín a pot untíl steamíng, but not símmeríng at all, and beat the egg yolks and sugar together ín a separate bowl untíl pale and creamy.
- Pour the mílk onto the egg yolk míxture and whísk well, creatíng líttle bubbles.
- Transfer the custard ínto a pourable cup. Feel each custard tart almost to the top of the pastry.
- Sprínkle each wíth fresh ground nutmeg.
- Bake the tarts ín the oven for about 25 mínutes – you may need to turn the temperature down to 180C/350F/Gas 4 for the fínal 10 mínutes. Rotate the muffín tín halfway through to ensure even bakíng.
- You are lookíng for a very slíght dome on the custard, índícatíng that ít ís baked. íf the custard domes too much thís índícates that you have over-cooked the custard, ít wíll have boíled, and wíll sínk back down leavíng a bíg díp. íf thís does happen you can help rescue ít by removíng the tarts from the oven ímmedíately and placíng the tín ín cold water on a cold surface.
- Cool ín the tín for 30 mínutes before tryíng to remove the tarts. The base of the tarts should be perfectly baked through, wíthout havíng over-cooked the custard fíllíng.
Source: https://www.macheesmo.com/egg-custard-tarts/#recipe-1
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