11:30
Foodilicious "Cooks@Work"
Added by Shahmeen Sheikh
to "FOODILCIOUS "COOKS @ WORK""
Extremely Quick Custard & Caramel Tarts
plain flour, for dusting
Puff Pastry about 20x20 inch
ground cinnamon
125g thick cream
1 egg
1 teaspoon vanilla paste or vanilla extract
7 tablespoons golden caster sugar
1 orange, zest & juice
Turn the overn on to 200°C/400°F/gas 6.Dust a clean surface with flour. Unroll the 20 x 20cm squares of pastry. Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a Swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin, and use your thumbs to stretch and mould the pastry into the holes so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes, or until lightly golden.
Spoon the cream into a small bowl. Add the egg, vanilla paste or extract, 2-3 tablespoon of golden caster sugar and the zest of 1 orange. Mix well.
Take the muffin tin out of the oven, and use a teaspoon to press the puffed up pastry back to the sides and make room for the filling. Spoon the cream mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.
Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add the rest of the caster sugar. Let it cook till melted and changes color.
Take the tarts out of the oven, they should still wobble. Pour some caramel over each tart. Put aside to set. Eat at room temperature.
Serves 6
to "FOODILCIOUS "COOKS @ WORK""
Extremely Quick Custard & Caramel Tarts
plain flour, for dusting
Puff Pastry about 20x20 inch
ground cinnamon
125g thick cream
1 egg
1 teaspoon vanilla paste or vanilla extract
7 tablespoons golden caster sugar
1 orange, zest & juice
Turn the overn on to 200°C/400°F/gas 6.Dust a clean surface with flour. Unroll the 20 x 20cm squares of pastry. Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a Swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin, and use your thumbs to stretch and mould the pastry into the holes so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes, or until lightly golden.
Spoon the cream into a small bowl. Add the egg, vanilla paste or extract, 2-3 tablespoon of golden caster sugar and the zest of 1 orange. Mix well.
Take the muffin tin out of the oven, and use a teaspoon to press the puffed up pastry back to the sides and make room for the filling. Spoon the cream mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.
Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add the rest of the caster sugar. Let it cook till melted and changes color.
Take the tarts out of the oven, they should still wobble. Pour some caramel over each tart. Put aside to set. Eat at room temperature.
Serves 6
Posted in: Desserts
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