♥ Peachy Tartlets ♥


Tuesday, December 26, 2006



What you need:

Pastry Shells (1 Dozen)

110g butter (room temperature)
90g fine sugar
½ egg
250g plain flour


Method:

Cream the butter with sugar until white and creamy.

Add egg and continue to beat.

Fold in flour until it becomes a dough.

Line the small tart tins with dough. Poke holes using a fork on the tart shell

Bake at 175°C for 10 mins or till golden brown.

Slide tart out and let it cool down.


Creme Custard:

400 ml milk
1 tsp vanilla essence
4 egg yolks
100g castor sugar
20 plain flour
20g corn flour

Method

Heat the milk and vanilla essence gently until just boiling. Remove from heat and let cool.

Beat the egg yolks and sugar until pale and thick (see Fig. 1 below), then stir in the flour and cornflour.



Gradually stir the milk into the egg mixture.

Pour the custard into the saucepan and heat gently, beating with a hand-whisk continuously until mixture thickens and boils.

Boil for 1 min, whisk continuously, remove from heat and cool.

Scoop the cooled custard into each tart shell, decorate top with canned peach. Glaze with instant jelly on top.

Tips: If instant jelly starts to set, microwave on high for 1/2 a min each time.

Whipped up @ blogger @ 9:40 PM

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