Cook techniques
Preparing the Pastry
To achieve the flaky and layered texture of the pastry, it is important to roll the dough out multiple times while folding it, ensuring it is well chilled between rolls to maintain the cold layers of butter.
Creating the Custard Filling
Combine egg yolks, sugar, milk, and cornstarch over low heat while continuously stirring. This technique helps to prevent the eggs from scrambling and ensures a smooth, creamy custard.
Baking the Tarts
Bake the tarts at high temperatures to get that perfect, crispy layer on the bottom, while allowing the custard to set properly without burning.
FAQ
Can I use store-bought pastry instead of making my own?
Yes, you can use store-bought puff pastry if you prefer a quicker option. Just make sure to roll it out slightly to fit your tart tins.
How can I tell when the custard is done baking?
The custard should be set but still slightly wobbly in the center. It will continue to cook a little after being removed from the oven.
Can I make these tarts in advance?
Yes, you can prepare the pastry and the custard in advance, but it is best to assemble and bake them closer to serving time for optimal freshness.
What if the custard is too runny?
If the custard is too runny, it may need more cornstarch or a bit more baking time. Make sure to follow the temperature and time suggested in the recipe closely.
