Apricot pastéis de nata (apricot custard tarts)

Apricot pastéis de nata (apricot custard tarts)

Total: 40 min. | Active: 20 min.
vegetarian
Nutritional value / piece: 385 kcal
, Fat: 23 g
, Carbohydrate: 32 g
, Protein: 5 g

Ingredients

6 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tart bases

1 puff pastry dough, rolled into a circle (approx. 32 cm Ø)
1 tbsp apricot jam

Custard

1 dl milk
1 ½ tbsp Maizena cornflour
2 dl cream
50 g soft dried apricots, finely chopped
2 egg yolks
1 egg
60 g sugar
1 pinch salt
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How it's done

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Tart bases

Cut out 6 circles (each approx.12 cm in diameter) from the dough, place in the prepared tins. Prick the bases firmly with a fork, spread the jam on top.

Custard

Combine the milk and cornflour in a pan. Add the cream and all the other ingredients up to and including the salt. Bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens, remove the pan from the heat, continue to whisk for approx. 2 mins. Pour the custard into the tart bases, place the tarts on a tray.

To bake

Approx. 15 mins. in an oven preheated to 220 °C (convection). Reduce the heat to 200 °C and bake for a further 5 mins. Leave to cool on a cooling rack.

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