FOR THE PASTRY
150 g Plain flour
80 ml Water
120 g Margarine or butter
FOR THE CUSTARD
200 ml Fresh milk
20 g Corn flour
1 pn Cinnamon
4 lg Egg yolk
100 ml Water; extra
200 g Sugar
First, make the pastry. Mix the flour and first measure of water in a bowl
then chill for half an hour in the fridge. Take the dough out of the fridge
and flatten the dough to a rectangle. Flatten the margarine to about half
the size of the dough then place the margarine over the dough, covering the
margarine with the remaining dough and seal the edges thoroughly.
Using a rolling pin, roll out the dough to a rectangle then fold the dough
in thirds and roll out again. Roll out once more then roll the dough up
(swiss roll style). Wrap the dough in plastic wrap and chill for 1 hour.
Slice the dough roll into rounds about 5mm. thick and place each in a small
greased tart case, gently using your thumb and forefinger to flatten the
dough over the entire tart case.
Boil the sugar and water for 2 minutes then set aside.
Dissolve the corn flour in a bowl with a little cold water. Bring the milk
to the boil then pour over the cornflour, whisking thoroughly to mix. Add
the boiled sugar/water mixture and egg yolks and whisk thoroughly.
Pour the mixture into a jug then then pour the custard mixture into the
tart cases, almost to the top. Bake the tarts in a very hot oven of 250?c.
for about 15-20 minutes or until golden. Sprinkle with a hint of cinnamon
and serve warm.
Yields
1 servings