Portuguese vanilla tartlets

Name: Portuguese vanilla tartlets
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 pack of fresh puff pastry (270 g; refrigerator; e.g. from Aunt Fanny); 1 Vanilla pod; 1 TEASPOON Butter; 1⁄2 l Milk; 2 TABLESPOONS Flour; 275 g Sugar; 1 pinch Salt; 1 egg + 5 egg yolks (size M); 12 TSP demerara sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 pack of fresh puff pastry (270 g; refrigerator; e.g. from Aunt Fanny)
1 Vanilla pod
1 TEASPOON Butter
1⁄2 l Milk
2 TABLESPOONS Flour
275 g Sugar
1 pinch Salt
1 egg + 5 egg yolks (size M)
12 TSP demerara sugar
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Take the puff pastry out of the refrigerator and let it rest for about 10 minutes. Unroll the dough and roll out slightly larger (approx. 26 x 45 cm). Cut out or cut 10 circles (each approx. 10 cm Ø) from the dough. Roll out dough scraps on top of each other on a little flour and cut out 2 more circles
2
Spread the dough circles in the hollows of a greased muffin tray (12 hollows). Press the rim, chill
3
Cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Bring the vanilla pod, butter and milk to the boil. Remove the vanilla pod. Mix flour, sugar and salt. Stir into the milk. Boil up again while stirring. Remove the pot from the stove. Whisk vanilla pulp, egg and egg yolk. First stir in 2-3 tablespoons of hot cream, then stir into the rest of the cream.
4
Spread the cream into the hollows covered with dough. Bake in the preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: level 4) for 10-12 minutes. Sprinkle each tart with 1 teaspoon of brown sugar and caramelise briefly using a kitchen gas burner or under the hot grill of the oven. Remove the tartlets from the troughs. Taste lukewarm or cold