酥皮乳酪布丁塔

Ingredient

Method

1/2 of 起酥面皮/pastry dough   Egg custard Filling: 160ml milk  35g shredded cheddar cheese  25g caster sugar 2 A egg yolks, beaten *makes 8 tarts

1. Roll out the puff pastry into 4mm thick. Cut out pastry according to the size of your tart moulds. (cover with plastic wrap for the rest of the dough) 2. Line dough in the middle of tart moulds, one by one. Lightly press the dough with your thumb. Starting from the bottom then top to the side (dough must higher than tart mould 1cm). While pressing the dough, turn the tart mould clockwise/ anti- clockwise in order to make an even tart pastry. (Remove any air burble by using toothpick if found inside the bottom mould), rest for another 20 minutes. 3. custard: Heat the cheese slide and caster sugar into milk until all melted. Remove from heat. Slightly pour the hot milk mixture into the egg yolks and mix well. Pass the egg mixture through a sieve. 4. Preheat oven 180C. Pour egg mixture 7% full into tart shells and bake for 30 mins. *may stored into refrigerator up to 3 days. For the next day, remove tarts from the refrigerator and heat 1 minute in the microwave, then transfer into preheated oven and bake for about 3 minutes.