Subj : St. Bruno 05
To   : All
From : Dave Drum
Date : Sat Jul 17 2021 21:12:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bruno's Portuguese Custard Tarts
 Categories: Pastry, Dairy, Desserts
      Yield: 10 Servings
 
    300 g  All butter puff pastry

MMMMM----------------------CUSTARD FILLING---------------------------
    250 g  Plain flour
     12 g  Cornflour
           Sugar syrup
    300 ml Milk
      4    Egg yolks
      1 lg Whole egg
           Vanilla seeds from a pod

MMMMM------------------------SUGAR SYRUP-----------------------------
    250 g  Caster sugar
    250 ml Water
      1    (3 cm) cinnamon stick
    1/2    Lemon
 
  Set the oven to the maximum temperature it will go, or
  at least 450ºF/232ºC
  
  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. 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.
  
  RECIPE FROM: https://www.lifestyle.com.au
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Is there a Bad Food Manufacturing Association out there somewhere?

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