AuthorLe-ThermiqueCategoryDessertsDifficultyIntermediateCustard Filling
- Place the golden caster sugar, water and lemon zest in the mixing jar and saute.
Settings: Timer: 8 Minutes / Speed: 1 / Temperature: 100°C
- Transfer to a separate bowl.
- Place the eggs, egg yolks, corn flour, milk, vanilla extract in the mixing jar and continue saute.
Settings: Timer: 9 Minutes / Speed: 2 / Temperature: 90°C
- In the last minute pour the sugar syrup through the lid.
- Set-asides to cool completely.
Pastry
- Place the ice cold butter, flour, ice water and salt in the mixing jar and mix.
Settings: Timer: 20 Seconds / Speed: 6
- Place onto a floured surface and use your hands to press the dough together into a ball. At this stage, the puff pastry dough will be a little shaggy and streaky so just be sure to handle it quickly. Make sure you do not overwork the dough.
- Immediately wrap your rough puff pastry dough in plastic wrap and chill it in the refrigerator for at least 30 minutes or in the freezer for 15 minutes.
Roll and Fold
- Flour a surface, roll the dough out again into a 20x50cm rectangle.
- Fold over the bottom third and then the top third. Turn 90 degrees so that the seam side faces you. Repeat the rolling, folding and chilling process
- Brush off any loose flour, wrap the pastry again in plastic, and chill in the refrigerator for another 30 minutes or in the freezer for 15 minutes.
- Repeat the roll and fold same steps for another 2 times, wrap and return to the refrigerator.
Notes:
- Pastry can keep in the freezer for up to a month as long as it is sealed tightly in plastic wrap.
- Preheat the oven to 200°C.
Settings: Temperature: 200°C
- It’s important to have the oven ready to go once you start pouring custard into the shells.
Pastry Shell
- Roll out the pastry to a large rectangle. Roll it up starting from the short end. Cut into 12 equal sized pieces. Roll each piece into a circle about 8cm diameter and pressing it into the egg tart mold (top diameter 7cm) and shaping the rim of the dough around the mold so the pastry will hold that delicious custard securely while baking.
- Pour the custard mixture into each hole to about 3/4 way up.
- Transfer to the oven and bake for 15 minutes until golden brown. Remove from the oven and leave to cool. Then serve!
Settings: Timer: 15 Minutes / Temperature: 200°C
Option:
- You can use 2 sheets of ready made rolled butter puff pastry.
Serving Size dishes
Servings 12
- Amount Per Serving
- Calories 208
- % Daily Value *
- Total Fat 3.9g6%
- Saturated Fat 1.6g8%
- Cholesterol 101mg34%
- Sodium 30mg2%
- Potassium 108mg4%
- Total Carbohydrate 39g13%
- Dietary Fiber 0.8g4%
- Sugars 23.2g
- Protein 5.2g11%
- Calcium 5%
- Iron 7%
- Vitamin D 127%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Custard Filling
- Place the golden caster sugar, water and lemon zest in the mixing jar and saute.
Settings: Timer: 8 Minutes / Speed: 1 / Temperature: 100°C
- Transfer to a separate bowl.
- Place the eggs, egg yolks, corn flour, milk, vanilla extract in the mixing jar and continue saute.
Settings: Timer: 9 Minutes / Speed: 2 / Temperature: 90°C
- In the last minute pour the sugar syrup through the lid.
- Set-asides to cool completely.
Pastry
- Place the ice cold butter, flour, ice water and salt in the mixing jar and mix.
Settings: Timer: 20 Seconds / Speed: 6
- Place onto a floured surface and use your hands to press the dough together into a ball. At this stage, the puff pastry dough will be a little shaggy and streaky so just be sure to handle it quickly. Make sure you do not overwork the dough.
- Immediately wrap your rough puff pastry dough in plastic wrap and chill it in the refrigerator for at least 30 minutes or in the freezer for 15 minutes.
Roll and Fold
- Flour a surface, roll the dough out again into a 20x50cm rectangle.
- Fold over the bottom third and then the top third. Turn 90 degrees so that the seam side faces you. Repeat the rolling, folding and chilling process
- Brush off any loose flour, wrap the pastry again in plastic, and chill in the refrigerator for another 30 minutes or in the freezer for 15 minutes.
- Repeat the roll and fold same steps for another 2 times, wrap and return to the refrigerator.
Notes:
- Pastry can keep in the freezer for up to a month as long as it is sealed tightly in plastic wrap.
- Preheat the oven to 200°C.
Settings: Temperature: 200°C
- It’s important to have the oven ready to go once you start pouring custard into the shells.
Pastry Shell
- Roll out the pastry to a large rectangle. Roll it up starting from the short end. Cut into 12 equal sized pieces. Roll each piece into a circle about 8cm diameter and pressing it into the egg tart mold (top diameter 7cm) and shaping the rim of the dough around the mold so the pastry will hold that delicious custard securely while baking.
- Pour the custard mixture into each hole to about 3/4 way up.
- Transfer to the oven and bake for 15 minutes until golden brown. Remove from the oven and leave to cool. Then serve!
Settings: Timer: 15 Minutes / Temperature: 200°C
Option:
- You can use 2 sheets of ready made rolled butter puff pastry.