![]() Strain through a fine-mesh sieve into a large measuring cup. Whisk the eggs into the cooled sugar syrup, then stir in the evaporated milk, vanilla and salt. Make the egg custard: Heat the sugar and water in a saucepan over medium heat until the sugar dissolves, 3 to 5 minutes. Refrigerate 20 minutes, then press the dough into the tart pans. Cut out circles with a round cutter (about 1/4 inch larger than your tart pans). Unwrap the dough and roll it out on a lightly floured surface to a 1/4-inch thickness. Wrap the dough in plastic wrap and refrigerate at least 20 minutes.īutter 12 small (2 1/2- to 2 3/4-inch-diameter) fluted tart pans. Fold the outer fourths into the center, then fold in half like a book and roll out again. ![]() Repeat twice (folding like a letter, then rolling into a square), refrigerating the dough as needed if it becomes too soft. Roll out the folded dough into a large square again. Fold in the outer thirds over the center third, like a letter. ![]() Roll out the folded dough into an 11-inch square and mark it into thirds. Fold the sides of the “water dough” over the “oil dough” to enclose completely. Place the “oil dough” square on top and turn it so that it looks like a diamond. Unwrap the “water dough” and roll out into an 11-inch square on a lightly floured surface. Transfer the “water dough” to a piece of plastic wrap wrap in the plastic and refrigerate 20 minutes. Meanwhile, mix the egg, water and remaining 3/4 cup flour in a separate bowl, then knead with your hands until the dough comes together, adding more flour as needed if the dough is too sticky. Transfer the “oil dough” to a piece of plastic wrap and pat into a 7 1/2-inch square wrap in the plastic and refrigerate 20 minutes. Available from cookware stores.Make the puff pastry: Cut the butter into 3/4 cup flour in a medium bowl with a fork, then knead with your hands until the dough comes together. The shell should now have taken form so reduce the temperature to 175☌ and cook until completely cooked and golden.īaking beans are ceramic or metal ‘beads’ which can be re-used over and over again. Bake in a preheated hot oven (190☌-200☌) for 10-20 minutes before removing the paper and weights. To bake blind: line a prepared pastry case with baking paper and fill with pie weights or dried beans (the beans support the pastry as it cooks). Remove and cool to room temperature before removing from the tin. Carefully transfer to the oven and bake 25-30 minutes or until still a little wobbly in the centre. Place the tart case on a baking tray and pour the custard through a sieve into the case. Lightly whisk the eggs and sugar in a bowl then whisk in the milk and cream. Set aside to cool.įilling: Put the milk and the cream in a saucepan and heat until warm. ![]() Bake 20 minutes then remove the paper and the beans and return the tart case to the oven for another 5 minutes. Line the tart with baking paper and baking beans – see below. Make sure there are no holes in the pastry or the custard will leak. Roll out the pastry on a lightly floured board and line a 24 cm loose- based tart tin, 3.5 cm deep. Form into a flat disc, wrap and chill until firm. Tip onto the bench and bring the dough together gently with your hands. Combine the egg yolk and water, drizzle over the flour and pulse to just bring together. Pastry: Put the flour, salt and the butter in a food processor and pulse to coarse crumbs. ![]()
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