|A new addition to the Casa Rosada breakfast table|
Quince Custard tart
makes 18 tarts
150g (5oz) quince paste
1/2 cup ( 5 fl oz )
Melt the quince paste with the orange juice in a bowl over a saucepan of simmering water. Stir well until completely combined, then remove from the heat and allow to cool.
FOR THE PASTRY AND THE CUSTARD
500g Massa folhada (puff pastry)
140g single cream
4 egg yolks
75g caster sugar
A dash of vanilla extract
Preheat the oven to 230C /450 gas 8
In a saucepan, beat the egg yolks and sugar till thick. Beat in the cream gradually and carefully heat, stirring till the mixture thickens to a custard. Be careful not to overheat or it will curdle. Remove at once and cool completely. Roll out the pastry to make 2 22cm x 18cm (10x 8in) oblongs and roll each one into a swiss roll shape.Cut into slices 2 cm thick. This is a clever technique, because instead of expanding upwards the puff pastry pushes outward, making a deep cup shape for each tart. Spread the rounds into into muffin pans, pressing down thoroughly with both thumbs. Scoop into each tart 1/2 teaspoon of of quince paste followed by a dessert spoon of the custard. Bake until the pastry is golden and the top is caramelised (10-15 minutes ).
O COZINHEIRO`S TIP:
I have kept the top custard very simple so that the taste of the quince can be appreciated with every mouthful.Mmmmmm - I cant wait for the next batch. These are pure heaven.
They have to be eaten on the day they are made ,so halve the quantities if you need less.
These Belem style breakfast bites don´t last long at Casa Rosada.