|These tarts are best when baked in 1/3-cup muffin cups. However, since many manufacturers have increased the size of their standard tins, we also tested the tarts in 1/2-cup muffin cups. In those cups, the pastry dough doesn’t reach the tops, resulting in rather squat tarts.|
Active time: 40 min
Start to finish: 1 1/2 hr
Servings: Makes 24 small individual tarts.
Preheat oven to 425°F.
Frozen Puff Pastry Sheets – 1 box
Heavy Whipping Cream – 2 Cups
Evaportaed Milke – ½ Cup
Egg Yorks – 6
Granulated Sugar – 7 Table Spons
Vanilla Extract – 1 Teaspoon
Take a sheet of puff pastry and roll it into a loaf and chill it in the freezer until it becomes firm, but not frozen (about 20 minutes), then cut each roll into 12 disc from each log. Gently flatten the disc with a rolling pin to increase its diameter. Press the disc into its cup, starting in the middle of the base and, working outwards, up the sides. The pastry will be thin. Cover the pans with plastic wrap and refrigerate. Tips: Trial and error has shown me, I will get 20 to 24 Pasteis out of these ingredients. So my method is, I’ll cut the dough roll in half – 2 rolls (each for 6 Pasteis). Cut each half in halves again – 4 rolls (each for 3 Pasteis) Now you have to cut each piece in three equally thick slices. I find it much easier this way.
In a small saucepan bring 2 cups of the heavy whipping cream to a boil. Add 7 tablespoons of sugar, stir until the sugar dissolved. Let stand while preparing the next step. In small bowl, blend yolks with fork until smooth, pour in ½ cup of evaporated milk Add to cream mixture, stirring gently to combine.
Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity.
Bake in upper third of oven at 425°F until the edges of the custard are puffed and middle is still jiggly, about 9 to 12 minutes.
Move the tray to upper shelf and turn the over to boil, cook for another 3-5 min until the top of custard turn partially brown.
Cool completely in the tin. Best when eaten the same day.