Caramel is ready once it turns a nice amber color and should be done around the same time the tarts are finished baking.Preheat the oven to 350 degrees for 15 minutes, then reduce the temperature to 350 degrees for a further 15 minutes. Place the butter dough in the center of the egg dough as you unwrap it. The dough should be rolled out into a 1/4-inch-thick circle. Continuously watching pot and stir occasionally to prevent burning, sugar will melt and bubble as it cooks. Wait 20 minutes before refrigerating to remove any excess liquid.Only use metal utensils while working with caramel as it will ruin wooden spoons and plastic could melt. Use care and caution when making caramel - it is like molten lava.Heat up a medium sized saucepan on the stove over medium-high heat.While tarts continue baking prepare caramel topping.Pass the mixture through a sieve and allow to cool for 15 minutes, or immerse the bowl in cold water in the sink to cool the custard down a little. 6 tablespoons / 75 grams sugar, 1½ cups / 360 ml milk, 1 teaspoon vanilla extract. Add the milk to the whisked eggs gradually, stirring as you pour, to prevent the eggs from scrambling. 1½ tablespoons / 15 grams plain flour, 1½ tablespoons / 12 grams cornflour (cornstarch) Heat the milk, sugar and vanilla in a saucepan until it just comes to the boil. Put custard-filled pastry shells back into 400☏ oven on top shelf and bake for 8-10 minutes. Heat milk & sugar in a pan and bring to the boil.Fill each shell almost to the top with custard mix.Shells should still be a little soft and slightly puffed out when they come out of the oven - using a spoon, push back the pastry into the mold and into its cup shape so it can hold the custard.In a medium sized bowl mix together eggs, sugar, vanilla, creme fraiche and zest from 1 orange.While they're baking prepare custard mix.Bake for 8-10 minutes at 400☏ in oven on top shelf.Pour a little milk (about 100 ml) and mix well. Step 2: For the cream: In a saucepan, whisk the corn starch and the flour. Stir well and boil on a medium-high heat for 1 to 2 minutes. Using fingers, spread each piece into a cup shape using the pan as a mold. Step 1: For the syrup: In a saucepan, add the sugar, water, lemon peel and the cinnamon stick.
Stand up each piece on it's end and flatten down with fingers into disc shape, place disc's in standard muffin pan. Ingredients: 2 sheet frozen puff pastry just thawed, 1 cup thickened cream, 0.33 cup white sugar, 1 tbs butter melted, 100 g white chocolate melts melted, 0.5 cup thick custard chilled, 1 egg whisked, 0.25 cup pistachios.Roll up both pastry sheets and cut each into 6 even pieces.Lay puff pastries out flat, sprinkle with cinnamon and lightly rub it in to spread out and coat surface evenly.
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