Description
This recipe is a delicious dessert took in the journal "Collection of recipes". Ingredients at least. As baked the first time took 1 hour. Will definitely bake again and again. Delicious shortcrust pastry with a nice soft filling.
Ingredients
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Flour
200 g
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Butter
100 g
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Chicken egg
4 piece
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Sugar
140 g
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Milk
100 g
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Water
100 ml
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Salt
0.25 tsp
Cooking
The products required.
Sift the flour on the Board. Small cubes cut the cold butter and chop with a knife with flour, that would be turned baby. I have this procedure for many years do to the combine, it turns out even crumbs and the butter does not melt from the warm hands.
When baby is ready, add sugar, salt and slightly beaten egg.
Knead homogeneous dough. If necessary, add a little cold water.
Ready divide the dough into balls and arrange in molds having a diameter of approximately 7 cm. I Have these molds and I was not laid in molds for muffin. But I must say this is not the best option, will take longer to bake. Spread the dough so that the bottom was thinner and higher sides.
Something like that. Often prick the dough with a fork.
For the filling, melt the sugar in 100 ml water (I did in microwave), mix with cold milk. Eggs laid up to whisk, to avoid clumps of egg, add to milk-sugar mixture. Beat until smooth. If clots all the same will drain.
With a spoon pour the mixture in molds almost to the top. Carefully put the baking sheet with the tartlets in a preheated 180* the oven for 20-30 minutes. The time depends on your oven. Since I have a deep tins I baked for 40 minutes.
The right stuffing looks wet and a little swaying when the tartlets are traveling. To give the tarts to completely cool down and then remove them from the molds.
To be served with tea.
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