So I've not been cooking or baking that much for the past 2 and a half months, mainly because I was crashing at friend's living room while looking for a flat of my own and then I was fasting for Ramadan and didn't feel like making lots of food I won't be able to eat. But Ramadan is over and I'm a bit more settled in my new flat, so hopefully baking and food photography should slowly come back into my life once more.
I made these tarts to celebrate Eid and also because someone at work asked me to make them. They are sweet, eggy, fluffy and pretty addictive. If you use readymade puff pastry, they're a breeze to make.
Ingredients (makes 24 tarts):
6 egg yolks
¾ cup sugar
4 tbsp cornflour
800ml full cream milk
1 vanilla pod/3 tsp vanilla extract
2 sheets of puff pastry
1. Grease 2 shallow muffin trays and preheat oven to 200C.
2. Whisk the egg yolks, sugar, and cornflour in a pan until well combined. Slowly add in the milk and mix well with no lumps. If using vanilla pod, scrape the seeds and add to the mixture now.
3. Place the pan over a medium heat and cook, stirring, until the mixture thickens and comes to the boil. Let it simmer for 2-3 mins, then remove from heat. If using vanilla extract, add now and mix until incorporated.
4. Transfer the custard to a bowl, cover, and let it cool.
5. Roll the thawed pastry sheets up like a Swiss roll and cut each roll into twelve discs.
6. Flatten each disc into a rough circle and press into the muffin tray, fill the tarts with custard till about ¾ full and bake for about 20-25 mins.
And then enjoy! They're best served piping hot (well as long as you don't burn your tongue). :)