Try these two sim­ple ways with puff pas­try

Easy Cook - - WEEKEND TARTS -

Por­tuguese egg cus­tard tarts

You can use bought puff pas­try if you don’t want to make this flaky pas­try, but it is eas­ier than you might think. If us­ing bought, jump straight to step 3. Makes 12 Prep 1 hr plus chill­ing Cook 30 mins


200g plain flour, plus extra

for rolling 1 tbsp golden caster su­gar 100g un­salted but­ter, chilled, plus

extra for the tin


4 egg yolks 1 tbsp corn­flour 100g golden caster su­gar 1 tsp vanilla ex­tract 1 cin­na­mon stick thick strip of le­mon zest 250ml milk 250ml dou­ble cream

1 Tip the flour and su­gar into a large mix­ing bowl. Slowly add around 300ml very cold water, or just enough so that you have a soft dough that picks up all the crumbs from the out­side of the bowl, but isn’t too sticky to han­dle.

2 Wrap the dough in cling film and chill while you coarsely grate the but­ter. Roll the dough out onto a floured work sur­face to a 30 x 40cm rec­tan­gle, then sprin­kle the sur­face with half the grated but­ter to form an even layer. Don’t worry if the but­ter clumps to­gether, just make sure the pieces are evenly dis­trib­uted. With the shorter edge fac­ing you, fold the top third of the dough towards you to the cen­tre and the bot­tom third up over it. Give the dough a quar­ter turn, then roll out to the same size as be­fore, sprin­kle with the rest of the but­ter and repeat. Wrap in cling film and chill while you make the fill­ing.

3 Put the egg yolks and corn­flour in a large heat­proof mix­ing bowl and whisk in the su­gar un­til pale and thick. Put the vanilla seeds in a saucepan, along with the empty pod, the cin­na­mon stick and the le­mon zest. Pour in the milk and cream and stir over a gen­tle heat un­til only just sim­mer­ing. Pour the hot mix­ture over the egg yolks and whisk well. Pour the cus­tard back into the pan and warm through for 2-3 mins or un­til thick­ened slightly to a con­sis­tency sim­i­lar to dou­ble cream. Strain the cus­tard through a sieve into a large jug and set aside, cov­ered with cling film.

4 Heat oven to 200C/180C fan/gas 6. But­ter a 12-hole muf­fin tin. Take your pas­try out of the fridge and roll it flat to 40 x 20cm. Start­ing at the longest side, roll it up tightly to make a long roll of pas­try. Trim the ends, then cut into 12 pieces, and turn them cut-side up on the work sur­face, so the spi­ral is fac­ing up­wards. Care­fully flat­ten them out un­til they are big enough to line the holes in the muf­fin tin, try­ing not to skew the spi­ral shape too much. Press into the tins, then care­fully pour in the cus­tard mix­ture, fill­ing each tart al­most to the top.

5 Bake for 30 mins or un­til the pas­try is cooked through and the cus­tard is just start­ing to puff up but not bal­loon.

6 Re­move from the oven and al­low them to cool and sink gen­tly back into shape. PER TART 300 kcals, fat 20g, sat­u­rates 12g, carbs 25g, sug­ars 11g, fi­bre 1g, pro­tein 4g, salt 0.1g

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