![]() ![]() Use a 4-inch cookie cutter to make the dough cut-outs. Of course, you can make your own puff pastry dough if you desire. We made these with store-bought puff pastry dough that you roll out to about 14x14 inches. ![]() Gently remove the tarts from the tart pan and serve while warm. Bake at 400 degrees F for 10-15 minutes, or until the custard is firm when pressed and the pastry cups are nicely golden brown.Carefully pour the egg mixture into each pastry shell just below the shell’s rim. Strain the mixture through a sieve or fine strainer into large bowl with a pouring spout. Meanwhile, whisk the eggs, egg yolk, evaporated milk, vanilla, and sugar water until well combined.(If using a tart tray, make sure to spray with cooking or baking spray first.) Put in the oven for no more than 5-6 minutes, until just slightly golden brown. Gently press each circle into a tart tray or individual tart tins, coming up a little over the rim. Use a 4-inch cookie cutter to make cut-outs of 10-12 circles. Roll out the puff pastry dough onto the board, to about 14×14. ![]()
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