The base of the tarts should be perfectly baked through, without having over-cooked the custard filling. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface.Ĭool in the tin for 30 minutes and then carefully remove from the moulds. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. You are looking for a very slight dome on the custard, indicating that it is baked. Sprinkle a small pinch of ground nutmeg into the middle of each tart.īake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish.įor the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy. Using an 11cm/4½in fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle. Bake a further 5 minutes, until dry and lightly golden. Remove from the oven and brush the inside of the pastry shell with egg white. Bake for 15 minutes, then take out the paper and beans and bake a further 10 minutes. Roll out the sweet pastry on a lightly floured work surface. Line the pastry with a piece of baking paper and fill with dried beans or rice. Leave to chill in the fridge for 30 minutes. Flatten with your fingers to a disc and wrap in cling film. Tip the dough onto a lightly floured work surface and shape it into a ball. Stir in the sugar.īreak in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough. Remove the tart from the oven, and then use a pastry brush to brush the entire inside of the tart.To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Gently whisk the extra egg yolk in a small bowl.Carefully remove the weights and baking paper, and then bake for another 5 – 10 minutes or until cooked and lightly golden Fill with baking weights (or rice), and transfer to the oven for 20 minutes or until the sides begin to turn golden. When the pastry has chilled, remove from the refrigerator and line with a piece of baking paper. Transfer onto a baking tray and refrigerate for 30 minutes
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |