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PrintCUSTARD TARTS
Makes :
20
Preparation Time :
Cooking Time :
Preparation Method :
- Water Dough: Sift flour into bowl, stir in enough water to mix to a firm dough. Knead on lightly floured surface until smooth, roll out to rectangle.
- Wrap rectangle carefully in plastic food wrap, and refrigerate 30 minutes.
- Fat Dough: Sift flour into bowl, rub in lard and butter, wrap in plastic food wrap, refrigerate 30 minutes, or until firm.
- Roll dough on floured surface to a rectangle.
- Custard: Combine sugar and water in pan, stir over heat without boiling until sugar is dissolved; cool.
- Combine sugar syrup, eggs and milk in bowl, beat with fork until combined.
- To Make Tarts: Place Water Dough rectangle on one end of Fat Dough rectangle. Fold other end of Fat Dough over to cover Water Dough.
- Turn dough around so that the fold is on your left hand side, roll to a rectangle 12 cm x 30 cm.
- Fold short ends in to meet in the centre, fold in half again at the centre. Repeat rolling and folding, 3 more times making sure the fold is always on your left hand side.
- Roll dough out thinly to a disc, press into deep fluted tart tins.
- Pour Custard into pastry cases, bake in hot oven 10 minutes, reduce heat to moderately hot, cook further 15 minutes or until custard is set.
INGREDIENTS
Water Dough
- 150 grams plain flour
- 50 ml water
Fat Dough
- 100 grams plain flour
- 150 grams lard
- 125 grams butter
Custard
- 150 grams sugar
- 350 ml water
- 5 eggs
- 100 ml milk
7 comments for “Custard Tarts”
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Posted Tuesday, February 7, 2023 at 1:36:31 PM