July 05, 2018
Desserts, Snacks, Dairy,
Portuguese, Baby Shower, Entertaining, Game/Sports Day, Picnic, Potluck, Oven Bake, Stove Top, Vegetarian, Water, Flour, Milk, Cobblers/Tarts more
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"From our daily newspaper The West Australian. Times are estimated."
Grease two 6 hole, 1/3 cup capacity muffin trays with butter and preheat oven to as hot as possible using the fan-forced function with from top and bottom and then put a heavy oven tray r pizza stone in the oven to preheat (this will ensure pastry bases cook).
Combine caster sugar, water and cinnamon in a small saucepan over high heat until syrup reaches 100C on a cook's theremometer and then remove from heat and set aside to cool.
Whisk flour and 100ml of the milk in a large bowl.
Heat remaining milk in a medium saucepan until it just reaches boiling point and then remove from heat and pour into the flour and milk mixture, whisking to combine.
In another large bowl, whisk egg yolks, lemon zest and vanilla extract to combine, then whisk it into warm milk mixture until combined, then whisk in the cooled sugar syrup to finish the custard.
Cut one pastry sheet in half and place one half on top of the other to form a double layers, then roll the two layers together into a long scroll.
Cut the scroll in half, then each half into 6 to create 12 pieces (creating these scrolls will ensure multiple crispy layers in the pastry when it cooks).
Using a rolling pin, roll each piece into a 10cm disc, ensuring the discs are a little thicker on the inside and thinner on the outside.
Using half of the custard mixture, ladle or pour mixture evenly between pastry cases.
Bake for 6 to 8 minutes until nicely browned on top.
Remove from oven and set aside to cool in the muffin tray until cool enought to handle.
Remove from tray and set aside on a wire rack.
While the first tray of tarts are cooling, prepare the second tray, repeating steps 6 to 10.
Serve tarts warm or at room temperature, dusted with a little icing sugar and a pinch of ground cinnamon.
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