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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Can also use the same filling and same crust and make a 9 inch tart covered with the same crust. It was really delicious!! Ingredients:
for the crust |
2 cups all-purpose flour |
1 tablespoon sugar |
1 teaspoon salt |
6 tablespoons very cold butter |
1/3 cup very cold water |
pastry cream |
4 egg yolks |
1/2 cup sugar |
6 tbsp cornstarch |
2 cups fresh full cream milk |
1/2 tsp vanilla extract |
1/3 cup butter |
1 egg, lightly beaten |
powder sugar |
Directions:
1. Make the pastry cream:
2. Heat the milk and vanilla to simmering point. Beat together the eggs, sugar and cornstarch to a smooth paste. Pour the hot milk gradually over the egg mixture stirring constantly. Put the mixture back into the saucepan and stir over medium until thickened and bubbles appear. Move from heat, add butter and stir until melted and combined. Cool completely.
3. Crust:
4. Preheat oven to 380F and grease two baking sheets with butter.
5. Mix the flour, sugar, and salt together in the food processor.
6. Cut the butter into the flour mixture and pulse until the mixture resembles coarse meal.
7. Add the cold water and mix with a fork until the dough begins to come together. Remove the dough to the counter and knead it just until you have a dough ball. Chill for 30 minutes. Roll to a rectangle and use a 2inch round cookie cutter to make circles. Place 1 tsp of filling in the center. Moisten the edge with water, fold top over bottom and use a small fork to seal. Brush with egg.
8. Bake for 30-35 minutes until golden brown. Cool and sift powder sugar over the top.
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