European Custard Tartlets
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
12
- Ingredients
- 3 egg yolks
- ½ cup caster sugar
- 2 Tbsps Corn starch
- 1 cup cream (48% fat)
- ¾ cup milk
- 2 tsps vanilla extract
- 300 gluten-free puff pastry
- ground cinnamon
How healthy are the main ingredients?
cinnamonPreparation steps
1.
Put the egg yolks, sugar and cornflour in a pan and whisk until smooth. Gradually whisk in the cream and milk until blended.
2.
Heat over a medium heat and cook, stirring, until the mixture thickens and comes to a boil. Remove from the heat and stir in the vanilla extract. Pour into a bowl, cover the surface with cling film and leave to cool.
3.
Heat the oven to 190°C (170° fan) 3750°F gas 5. Grease a 12 hole muffin tin.
4.
Roll out the pastry thinly on a lightly floured surface to a rectangle. Cut in half through the middle and place one half on top of the other. Set aside for 5 minutes to rest.
5.
Roll up the pastry tightly from the short end into a log and cut into 12 even slices. Roll out each pastry round to 10cm|4" in diameter.
6.
Press the pastry rounds into the muffin tins. Spoon the cooled custard into the pastry cases sprinkle with a little cinnamon.
7.
Bake for 20-25 minutes, until the pastry and custard are golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
