Puff pastry can be bought ready made on the market and didn't take much time. but it does require some techniques and attention to detail. Here's a video instructional when you want a quick, light flaky pastry egg tarts and isn't difficult to make at home also one of my favourite and the most
awesome custard I have ever tasted.
Makes 8 - (65mm) tart mould / 25 minutes
Makes 4 - (100mm) tart mould / 35 minutes
Tesco puff pastry block 500g
1 egg + 1 egg yolk
40mll icing sugar
100ml hot water
65ml evaporated milk
1 tsp vanilla extract
To make puff pastry:
Instructions: Take out from fridge 30 minutes before use.
Remove all packaging.
Roll out on a slightly floured bench and cut out as required.
Place in the middle of a tart mould and chill it overnight.
To make custard filling:
1. Add 40ml icing sugar into 100ml hot water, mix until completely dissolved.
2. Whisk 1 egg + 1 yolk with 65ml evaporated milk. Pour in (1) sugar water and mix well.
Sift egg mixture to get rid of any foam into a measuring cup. Add 1 tsp vanilla extract to enhances
flavours, and extra taste. Pour the egg mixture into each tart shell.
Leftovers puff pastry can be kept in the refrigerator for 3 days.
Recipe Source: JosephineRecipes.Co.Uk