Lakeland 17888/000000 Instruction Booklet - page 6
Portuguese Custard Tarts
Makes 8 mini tarts
Ingredients
Egg yolks, medium, 2
Sugar, 25g
Single cream, 50ml
Vanilla extract, 1 tsp
Puff pastry, 375g
Method
1. Beat together the egg yolks, sugar, cream and vanilla extract
2. Roll the pastry to 3mm thick and using the larger side of the base/lid cutter cut eight
rounds of pastry for the bases
3. Place a base on top of the pusher and gently press the base into place
4. Repeat this process for the remaining seven bases
5. Spoon an eighth of the mixture into each base
6. Do not overfill, the tarts should have a dip in the middle when cooked
7. Close the lid of the machine.
8. Cook for 10 minutes and using a heatproof spatula check that base is fully cooked.
Leek and Stilton Tarts
Makes 8 mini tarts
Ingredients
Oil, 1 tbsp
Leeks, 100g
Egg, medium, 1
Double Cream, 100 ml
Salt and pepper
Stilton cheese, 75g
Short crust pastry, 375g
Method
1. Heat the oil in a pan and cook the leeks until soft
2. Whisk egg and cream together and season with salt and pepper
3. Add the leeks and crumble the cheese in to the mixture. Set aside.
3. Roll the pastry to 3mm thick and using the larger side of the base/lid cutter cut eight
rounds of pastry for the bases.
4. Place a base on top of the pusher and gently press the base into place
5. Repeat this process for the remaining seven bases
6. Spoon an eighth of the mixture into each base
7. Close the lid of the machine.
8. Cook for 10 minutes
9. Using a heatproof spatula check that base is fully cooked If not, cook for a further
2 minutes.
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