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Ingredientes
- 150 gm flour - sifted
- 3 Tbsp. sugar
- 1/2 tsp salt
- 60 gm cool butter - cubed
- 2 x egg yolks
- 1/4 tsp vanilla essence
- 3 tsp ice-cool water
Direcciones
- Method:MIX flour, salt and sugar together in a mixing bowl. Rub in butter with fingertips till mix resembles fine breadcrumbs. Add in lightly beaten egg yolks, vanilla essence and blend well. Add water to combine the mix into a hard dough. Knead pastry till smooth.
- Roll dough out on a floured surface into 3mm thickness and cut into 7.5cm circles with a pastry cutter. Line tartlet moulds with pastry and chill for 30 min.
- Prick base of tartlets and bake blind in a preheated oven at 190 degrees C for 10 min. Remove paper and beans and continue to bake 5 min more till pastry is golden. Leave tartlet cases to cold in the moulds before turning out onto a wire rack to cold 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.
- Filling:200ml UHT milk3 tbsp sugarMix together:2 tbsp corn flour1 tbsp custard powder1/4 tsp salt50ml UHT milk1/4 tsp vanilla essence
- Method:HEAT lowfat milk in a deep saucepan till hot and sugar has dissolved. Pour half amount of hot lowfat milk into the corn flour mix. Stir well then add in to the remaining lowfat milk and bring to a low boil. Keep stirring till mix starts to thicken.
- Remove from heat and add the vanilla essence.
- For the Glaze:3 tbsp apricot jam1 tbsp water
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 251g | |
| Calories 1123 | |
| Calories from Fat 440 | 39% |
| Total Fat 50.14g | 63% |
| Saturated Fat 31.06g | 124% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 1511mg | 63% |
| Potassium 176mg | 5% |
| Total Carbs 152.44g | 41% |
| Dietary Fiber 4.1g | 14% |
| Sugars 38.36g | 26% |
| Protein 16.01g | 26% |
