This recipe is best with
Recipe Ingredient
- Sweet Flan Pastry:
- 150g flour, sifted
- 3 tbsp sugar
- 1/2 tsp salt
- 60g cold butter, cubed
- 2 egg yolks
- 1/4 tsp vanilla essence
- 3 tsp ice-cold water
- Filling:
- 200ml UHT milk
- 3 tbsp sugar
- Mix together:
- 2 tbsp corn flour
- 1 tbsp custard powder
- 1/4 tsp salt
- 50ml UHT milk
- 1/4 tsp vanilla essence
- Glaze:
- 3 tbsp apricot jam
- 1 tbsp water
Instructions
- Mix flour, salt and sugar together in a mixing bowl.
- Rub in butter with fingertips until mixture resembles fine breadcrumbs.
- Add lightly beaten egg yolks, vanilla essence and blend well.
- Add in water to combine the mixture into a firm dough.
- Knead pastry until smooth.
- Roll dough out on a floured surface into 3mm thickness and cut into 5cm circles with a pastry cutter.
- Line tartlet moulds with pastry and refrigerate for 30 minutes.
- Prick base of tartlets and bake blind in a preheated oven at 190 ºC for 10 minutes.
- Remove paper and beans and continue to bake five minutes more until pastry is golden brown.
- Leave tartlet cases to cool in the moulds before turning out onto a wire rack to cool completely.
- Spoon custard filling into prepared tartlet cases and decorate with fruits as desired.
- Brush over with glaze to give it a shine and also to preserve the fruits.
- Heat milk in a deep saucepan until warm and sugar has dissolved.
- Pour half amount of warm milk into the corn flour mixture.
- Stir well then add to the remaining milk and bring to a low boil.
- Keep stirring until mixture starts to thicken.
- Remove from heat and add in the vanilla essence.
- Mix the apricot jam and water together and heat to dissolve.
- Keep stirring until mixture is smooth.
- Brush fruit topping of tartlet with warm glaze immediately.
To make pastry:
To make filling:
To make glaze:
