Carefully arrange the rolled pastry into the tray and use any excess pastry to push into. Roll out the pastry on a lightly floured surface to 2mm in thickness. Line your tart tin (18cm/7in) with greaseproof paper and place on a baking sheet. Set aside to cool for at least 10 minutes before serving to allow the custard to set slightly. Wrap tightly in cling film and refrigerate for two hours. ![]() Make sure you don’t make any holes in the pastry.įill the pastry cases with the custard until they are almost, but not quite, full.īake for 20 minutes, or until the pastry has risen and the surface of the custard is scorched. Place the discs in the holes of a muffin tin and massage them with a circular motion using a wet thumb, until the pastry rises up the sides of the holes in the tray. Cut the pastry roll into 2cm/¾in-thick discs. ![]() With the longest edge of the pastry rectangle facing you, roll the pastry as tightly as possible, brushing it from right to left with water as you go. Cut each roll into 11 discs, then put one disc. Unroll the pastry, remove the plastic lining sheet, then roll it back up. Set aside with cling film touching the surface. Roll out the pastry onto a lightly floured work surface to a rectangle measuring approximately 50x30/20x12in, but more importantly to a thickness of 1mm. Put the egg yolks in a large bowl and strain over the milk mixture, stirring all the time with the balloon whisk until combined. Whisk in the egg yolks, whole egg and vanilla seeds until smooth. Gradually add the boiled milk to the flour and whisk for 1 minute, or until smooth and well combined. Pour in a splash of milk and stir with your finger until combined.īring the remaining milk to the boil in a saucepan over low heat, stirring regularly. To make the custard, mix the flours together in a bowl. Once cool, discard the cinnamon stick and lemon rind. ![]() While whisking constantly, slowly pour half of the hot milk into the flour mixture. Bring the remaining 1 cup whole milk to a boil in a medium saucepan over high heat. Set the syrup aside until completely cool. Place 1/3 cup of the whole milk and 1/4 cup of all-purpose flour in a medium bowl and whisk until no lumps remain. Reduce the heat until the mixture is simmering, then simmer for 3 minutes. To make the sugar syrup, bring the sugar, cinnamon and lemon rind to the boil in a saucepan with 250ml/9fl oz water. Preheat the oven to its highest setting, or at least 230C/210C Fan/Gas 8.
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