Assorted Mini Custard Tart


Dough base Flaky Pastry

·         Materials:

500 g high protein wheat flour
1 tsp salt
1 tbsp lemon juice
280-300 ml cold water (depending on flour moisture)

·         Fat folding:

500 g folding fat from the mixture of butter and wheat flour, or korsvet or pastry margarine (choose one) diced 1 x 1 x 1 cm.



·         How to make:

1.    Put flour and salt into a large enough basin, make a hole in the middle, pour lemon juice and cold water into the hole. Stir with fingertips until well blended.
2.    Move the dough to the marble table, kneading it into a dough that is homogeneous but not until proof. Or it can also be stirring in a special mixer dough heavily. The dough is ready for laminated (Leveled up, fat coated and folded).
3.    Follow the folding fat placement method as in the step by step photo. Then select the English method.

·         Content:

250 g cream cheese
120 ml Full cream liquid milk
150 g refined sugar
3 egg yolks
20 g cornstarch
1 tsp salt
1/2 tsp vanilla essences or vanilla powder
50 g fresh butter (unsalted butter)



·         How to make:

1.    Prepare a small muffin pan (individually), apply with a thin butter or can also use a small aluminum foil pan. Prepare dough flaky pastry. Flatten the dough into a thickness of 0.3 cm, cut using a cookie cutter, diameter adjusted to the diameter of the mold.
2.    Put the dough in the mold, push the edges neatly. Skewer with a fork. Let stand in refrigerator for 1 hour. Preheat the oven at a temperature of 180oC, bake the pastry for 30 minutes or until golden yellow. Lift.
3.    Contents: Mix cream cheese and liquid milk, reheat over a small flame until hot. Meanwhile, shake the sugar and egg yolks until it thickens, input cornstarch, salt, and vanilla whisk until blended. Add 1/3 pieces of hot milk, shake briefly then pour into hot milk over the fire. Cook while stirring until boiling, butter input, stir. Filter the stuffing then chill, stirring occasionally so as not to agglomerate, input into the plastic triangle, cut the edges 1 cm.
4.    Preheat the oven at a temperature of 190oC, spray the contents of each pastry dough. Bake in the oven for 20 minutes or until the top of the contents is brownish or etherealized. Lift and serve warm or cold.

·         Note:

For the content can be made variations of flavors add in conjunction with butter:
Green Tea: Add 2 tsp of green tea/matcha powder.
Coffee: Add 1 tbsp of instant coffee powder.
Brown: Add 100 grams of chopped dark chocolate and 1 tbsp cocoa powder.
Mocha : Add 1 tbsp of instant ground coffee and 1 tsp of cocoa powder.

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