A great mid morning or afternoon treat.
Set the oven to the maximum temperature it will go, or at least 230 degrees Celsius.
Put the sugar, water cinnamon and lemon in a saucepan. Bring to the boil, simmer for 3 minutes, then switch off.
Set aside until completely cool.
Remove the cinnamon stick and lemon skin from the sugar syrup.
Mix the flours in a bowl, pour in a little bit of milk, and whisk by hand together.
Bring the remaining milk to the boil in a saucepan on low heat – stirring regularly.
Pour the boiled milk into the flour mix, and whisk for 1 minute
Pour in the sugar syrup slowly and whisk.
Add the 4 egg yolks and 1 egg, the seeds from the vanilla pod and whisk till smooth. Reserve
For the pastry cases:
On a floured surface, roll out the pastry to a rectangle of approximately 50cm in length and 30cm wide, but more importantly to a 1mm thickness.
With the rectangle in a landscape position in front of you roll the pastry as tightly as you can, brushing with water as you go, from right to left, to form a short roll. Cut the pastry into discs of 2cm in thickness.
Whether you are using individual metal tart cases or a bun tin, place the discs in the bottom of the case and using a wet thumb, massage the discs with a circular motion. This will expand the pastry up the side of the cases. Make sure you don’t have any holes.
Fill the cases with the custard just slightly shy of the top.
Bake for 20 minutes, which will scorch the top of the custard
For a glazed shine, spray the tops with a water pressure sprayer as soon as they come out of the oven.
Leave to cool for a short while, as the custard will be molten. Makes 10 tarts.
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