I came across this Bill Granger recipe thanks to the delightful Kulinary Adventures of Kath and I must admit that I’ve had a number of mishaps with this recipe. I’ve never really understood what went wrong, as when Kath has made them they’ve always turned out beautifully, With mine, they tended to either have the custard overflow from the centre, the pastry didn’t crisp, or the custard didn’t brown in the middle while the edges became nicely incinerated.
But practice makes perfect, does it not? I decided to try these for the third time and when it looked like things were about to follow the same direction as the last time (sides becoming incinerated while no colour in the centre), I ended up whipping them out and then finishing them off with a blowtorch, which had good results. I’m concluding that it must be due to the eccentric nature of my oven – if you have the same problem, I’d recommend you do the same. Were it not for this recipe tasting absolutely delightful, I probably wouldn’t be posting about it.
To make 12 tarts, you will need:
- 3 egg yolks;
- 115g caster sugar;
- 2 tablespoons cornflour;
- 230ml pure (thin) cream;
- 170ml milk;
- 1 teaspoon vanilla bean paste;
- 1 sheet ready-rolled puff pastry.
Put the egg yolks, sugar, vanilla and cornflour in a saucepan and whisk together.
Gradually whisk in the cream and milk until smooth.
Place the pan over medium heat and cook, stirring, until the mixture thickens and comes to the boil. It is thick enough when the custard coats the back of a wooden spoon.
Transfer the custard to a bowl, and cover the surface with plastic wrap to prevent a skin forming and leave to cool.
Preheat the oven to 190 degrees Celcius. Lightly grease a 12-hole cup muffin tin. Cut the pastry sheet in half, put one half on top of the other and set aside for five minutes. Roll up the pastry tightly from the short end.
Cut the pastry log into twelve 1cm rounds. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm in diameter.
Press the pastry rounds into the muffin tin.
Spoon the cooled custard into the pastry cases.
Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden. If the edges are golden but the centre isn’t, do what I did and take them out to finish with a blowtorch. Leave the tarts in the tin for five minutes, then transfer to a wire rack to cool completely before devouring.
AND I can also tell you that these gorgeous tarts and a range of other things you’ve seen on the blog will be available at the Karoola Open Garden Bake Sale on 21-22nd September that Kulinary Adventures of Kath and I are assisting with, at 5 Cleveland Street, Wahroonga. The $7 entry fee to the garden will go towards the charity Soldier On: a support group for physically and psychologically wounded servicemen and women. The bake sale will be on for all weekend that the Open Garden is available, unless we SELL OUT! And just to tempt you a little, here’s our menu to date (subject to change)…
– Apple cinnamon tea loaves
– Chocolate and salted caramel tarts
– Baby carrot cakes
– Chai & salted caramel macarons
– Anzac biscuits
– Hand-iced shortbread
– Portugese tarts
– Gingerbread maple cupcakes
– Raspberry, apple and almond breakfast muffins
– Vanilla and caramelised pear tart
– Raspberry sour cream brownies
– Rosewater cardamom macaroons
And yours truly will also be there of course! You can find further details of the sale on the Facebook event. Hope to see some of you there 😉 xx