Custard tarts or flans pâtissier, a pastry consisting of an outer pastry crust filled with egg custard and baked.
125 g pure butter
Half cup (125 ml) castor sugar
One Small egg
One cup cake flour (250 ml)
One cup self-raising flour
Cream butter and castor sugar. Add egg.
Beat well and add dry ingredients.
Roll out pastry between the plastic sheet and line out tartlets molds.
Prick with fork.
Refrigerate for 20 minutes.
Bake on 180C for 12 minutes or until golden brown.
Bakers custard filling
3/4 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cup half-and-half Milk
1/2 cup (1 stick) butter
1/4 cup packed light brown sugar
1 tsp vanilla extract
1 ground cinnamon for sprinkling on top
In a medium saucepan, combine sugar, cornstarch, and salt.
Whisk in the half-and-half and then cook over medium heat until mixture is thickened and bubbly.
Remembering to stir frequently so that it doesn’t stick or scorch.
Remove from heat, add butter, brown sugar and vanilla and stir until butter is melted.
Pour into baked tartlet shell and sprinkle with cinnamon.
Prepared, tried and tested by Feriel Sonday
Addendum: Vineshree Govender Thanx for the beautiful and delicious
Recipe Feriel Sonday….love it💖💖💖👏👏👌👌
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