On a lightly floured surface, roll the puff pastry (it should still be cold) into a 10-inch square. Store in the refrigerator for a day or two. In a small bowl, stir together the blueberries, sugar, cornstarch, lemon juice, cinnamon and a pinch of salt.
When cooled, refrigerate for 1 hour before serving.ĭust with sifted powdered sugar and serve with fresh fruit. NOTE: If allowed to cool in its cupcake pan, their bottoms will become soggy.ħ. The custard center will sink back down as it cools.
Remove from the oven and let sit for a few minutes before removing to a wire cake rack to cool. Continue baking them for 5 more minutes if the middle is still a little soft.Ħ. NOTE: Depending on your oven you may need a little longer, give them a little shake, or lightly press your fingers into the center at around the 20 minute mark. Bake for 20-25 minutes until custard is set and they are puffed and light golden in color on top. Sprinkle each egg mixture with blueberries.ĥ. Then pour the egg mixture evenly into each chilled puff pastry shell.Ĥ. To make it easier to pour and avoid the mess, transfer the egg mixture into a small pitcher or liquid measuring cup with a spout.ģ. Pour in the heavy cream, and then whisk to combine.Ģ. In a medium bowl place the egg, egg yolks, 1/3 cup panela / coconut sugar, cornstarch, and vanilla beans. Refrigerate while you make the custard.ġ. Gently ease each circle into a prepared tin.Ĩ. Cut 3 more circles out to make 12 in total. Gently stack the puff pastry scraps, and reroll to about 1/8-inch thick. Using a 4-inch cookie cutter, cut 9 circles out, and gently ease each circle into a cupcake tin.ħ. With a rolling pin, lightly dusted in flour, roll out pastry to approximately 11- x 11-inches and about 1/8-inch thick.Ħ. Lay one sheet of the pastry on a clean work surface and sprinkle with the cinnamon sugar mixture. Combine the cinnamon with 2 tablespoons panela / coconut sugar in a small bowl.Ĥ. Spray a 12-cup standard 1/3 cup capacity muffin tin with cooking oil spray.ģ. Position an oven shelf to the middle of the oven.Ģ. MAKE THE PUFF PASTRY SHELLS AND REFRIGERATE.ġ.
Berry tart with puff pastry how to#
This recipe shows you how to use ugly produce in beautiful and delicious ways!Ģ tablespoons panela / coconut sugar or dark brown sugar, packedġ/3 cup panela / coconut sugar or dark brown sugar, packed Join our Ugly Produce is Beautiful ℠ Educational Campaign, helping to bring awareness to our Nation's enormous food waste problem. This recipe is adapted from Jane Collins of She is a Sydney based food stylist and recipe developer. These have a crunchy and crispy puff pastry crust with a creamy and smooth custard center dotted with farm fresh blueberries baked into them. These Blueberry Custard Puff Pastry Tarts are a great way to use those over abundance of fruit that's about to go bad or go to waste.
0 kommentar(er)
