![]() Snip off the end and pipe the word ‘citron’ or a decoration of your choice on top of the tarts. Spoon the melted chocolate into a small disposable piping bag. (Do not allow the bottom of the bowl to touch the surface of the water.) Leave to cool slightly then carefully ease the tartlets from their tins an place on a wire rack to cool completely.įor the decoration, melt the chocolate in a bowl set over a pan of simmering water. To prevent it spilling as they go into the oven, pour in most of the filling so it almost fills the tarts, carefully sit the baking sheet and tarts on the oven shelf, then top up with the rest of the filling to completely fill the tarst.īake for about seven minutes, or until just set but with a slight wobble in the centre. Pour the filling mixture into a jug, then into the cooled baked pastry cases. Add the rest of the filling ingredients and whisk again until they are all well-combined. Reduce the oven temperature to 170C(150 fan)/325F/Gas 3.įor the filling, break the eggs into a large bowl and whisk together with a wire whisk. Set aside to cool while you make the filling. Return the pastry cases to the oven for another 4-5 minutes or until they are light golden-brown and completely dry. Preheat the oven to 200C(180C fan)/400F/Gas 6.Ĭover the base of the tartlets with baking parchment or foil and fill with a few baking beans.īake blind for seven minutes then remove the parchment and beans. Place the tart cases in the fridge to chill. Cut out circles with a 10cm/4in round cutter and use to line the tins, re-rolling the pastry as necessary. Roll out the pastry to a thickness of 5mm/¼in. Wrap it in cling film and place in the refrigerator for 15 minutes. ![]() ![]() Knead the pastry just two or three times to make it into a smooth ball. Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it into a ball with your hands. ![]() Place cut circles into the mini muffin tin pan cups. Then, use a biscuit cutter or circle cookie cutter to cut the dough (1 got 12-15 circles per sheet). Using a pastry brush, lightly brush the dough with the beaten egg. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and one tablespoon of cold water. Once thawed, unfold the dough onto a lightly floured surface. For the pastry, place the flour, butter and icing sugar into a food processor. ![]()
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