Baking the egg tarts – Baking the tarts at the initial high temperature will also help brown and crisp up the pastry shell and then you lower the temperature to finish cooking the custard.Baking in the lower third of the oven – Baking the tarts closer to the lower elements of the oven will help cook and brown the bottom of the tart to prevent a soggy base.Then filter the filling mixture through a fine sieve to remove any bubbles or lumps for a perfectly smooth and silky custard. Making the filling – Completely dissolve the sugar in hot water to ensure a uniform solution before mixing it with the rest of the ingredients.So depending on the size and thickness of your puff pastry, you can either roll it out to 12×12″, yielding 9 tarts, or roll it out to 14×14″, yielding 12 tarts.
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