Portuguese vanilla tartlets

Name: Portuguese vanilla tartlets
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 7-10 Tbsp a little + 1 tsp butter; 1 package (270 g) fresh pastry; 7-10 Tbsp a little + 2 tablespoons flour; 1 Vanilla pod; 1⁄2 l Milk; 275 g Sugar; 7-10 Tbsp Salt; 1 egg + 5 egg yolk (size M); 12 TSP demerara sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

7-10 Tbsp a little + 1 tsp butter
1 package (270 g) fresh pastry
7-10 Tbsp a little + 2 tablespoons flour
1 Vanilla pod
1⁄2 l Milk
275 g Sugar
7-10 Tbsp Salt
1 egg + 5 egg yolk (size M)
12 TSP demerara sugar

Directions

1
Grease the 12 troughs of a muffin tray. 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. Place the dough remains on top of each other on a little flour (do not knead!) and cut out 2 more circles.
2
Place the dough circles in the hollows, press on the edges and chill.
3
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Cut the vanilla pod lengthwise and scrape out the pulp. Bring milk, vanilla pod and 1 teaspoon butter to the boil, remove pod.
4
Mix sugar, 2 tablespoons of flour and 1 pinch of salt and stir vigorously into the boiling milk. Bring to the boil again. Whisk vanilla pulp, egg and egg yolk. Stir in 2-3 tbsp. hot cream, then stir into the remaining cream.
5
Spread the cream into the hollows. Bake in a hot oven for 10-12 minutes. Sprinkle each tart with 1 teaspoon of brown sugar and caramelise using a kitchen gas burner or under the hot grill for 3-4 minutes.
6
Allow to cool for about 10 minutes, then remove from the wells. Serve tartlets lukewarm or cold.