Recipe Giant Portuguese tart : Easy, Special and Delicious
Recipe Giant Portuguese tart : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.
On this page of the website you will read the recipe Giant Portuguese tart. This Recipe Giant Portuguese tart : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Giant Portuguese tart was necessary 1h 15m, cook 1h and serving 6. Attention: allergies . Without having to wait long, let's just check the Recipe Giant Portuguese tart
Everyone's favourite cinnamon custard-filled pastry tarts just went supersized.
Thank you for reading this Recipe Giant Portuguese tart : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Giant Portuguese tart with your social media like IG, FB and WhatsApp.
On this page of the website you will read the recipe Giant Portuguese tart. This Recipe Giant Portuguese tart : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Giant Portuguese tart was necessary 1h 15m, cook 1h and serving 6. Attention: allergies . Without having to wait long, let's just check the Recipe Giant Portuguese tart
Everyone's favourite cinnamon custard-filled pastry tarts just went supersized.
8 Ingredients
1 sheet frozen butter puff pastry, just thawed
1 egg white, lightly whisked
310ml (1 1/4 cups) milk
1 cinnamon stick
3 wide strips lemon rind
40g (1/4 cup) plain flour
7 egg yolks
220g (1 cup) caster sugar
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6 Method Steps
Preheat the oven to 200C/180C fan forced. Roll out the pastry between 2 sheets of baking paper to roughly 28cm. Trim the corners slightly. Line a 4cm-deep, 20cm pie dish with the pastry, pressing it into the side of the dish. Place in the freezer for 15 minutes to rest.
Line the pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and pastry weights or rice, and bake for a further 8 minutes or until golden and crisp. Brush the pastry lightly with egg white and bake for 2 minutes more. Set aside on a wire rack to cool completely.
Meanwhile, place 250ml (1 cup) milk in a saucepan. Add the cinnamon stick and lemon rind and heat, stirring, over medium-high heat until the milk just comes to the boil. Remove from heat, cover and set aside for 20 minutes to develop the flavours. Place the flour in a bowl and, whisking constantly, gradually add the remaining 60ml (1/4 cup) milk. Whisk in the egg yolks.
Combine the sugar and 80ml (1/3 cup) water in a small saucepan. Stir over low heat until the sugar dissolves. Increase the heat to medium-high, bring to the boil and simmer, without stirring, for 3 minutes or until thickened. Remove from the heat.
Remove the cinnamon stick and lemon rind from the milk and discard. Reheat the milk until hot. Add gradually to the yolk mixture, whisking constantly. Pour in the sugar syrup, whisking constantly. Place in the fridge to cool for 20 minutes or until the custard is at room temperature, but not chilled.
Place the pastry-lined pie dish on a baking tray. Trim the pastry edges to neaten, if necessary. Strain the custard into a jug, then pour into the pastry case. Bake for 30 minutes or until just set (see note). Transfer to a wire rack. Use a kitchen blowtorch to scorch the surface, if desired. Cool, then cut into slices to serve.
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Thank you for reading this Recipe Giant Portuguese tart : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Giant Portuguese tart with your social media like IG, FB and WhatsApp.
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