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flaky pastry silky soft eggy Center yes it is possible to make dim sum style custard Tarts at home I'm so obsessed with those custard Tarts that you get the dim sum restaurant almost as much as the dumplings almost now I've got a few little tips and tricks and shortcuts for making these at home so I've got these muffin trays here they're about medium size about a one-third cup capacity now they are nonstick which is great but I'm going to add a little bit of butter as well just to be sure okay so now we're gonna do the pastry and the dim sum Tarts that you get at the restaurant pastry is really soft flaky you melt in your mouth but we're going to take a little short cut and get almost the same kind of texture so I'm going to start off with some
store-bought puff pastry and I want some flour on my bench top here peel off any wrapper and now just cut that sheet in half and then pop the other side on top so what we've done here is taken the layers of puff pastry and doubled them up and then roll this up now if you flip these up you can see we've got these rounds with loads of little layers of pastry there so take one of those a little bit more flour on top push down with your palm and then just roll it out to about three millimeters thick Now by doing that you can see here that we've got almost like a roti style sort of circular pattern here and that's loads of different layers of puff pastry that's going to give us that lovely flaky texture okay now I'm pretty loose
and fast with the stuffing of these guys into the muffin tin I just kind of get them in push them right down and any kind of little folds I just press into the side I like them to look a little bit rustic okay and just continue on and you know what the great thing about this is that you're turning a square sheet of pastry into rounds and there's absolutely no waste I hate when you have to cut rounds out of square pastry and you've got all those little bits and pieces left over foreign here by using store-bought pastry but this next step trust me you cannot take a shortcut on so these need to go into the fridge for 30 minutes and that will mean they'll firm up and then they won't shrink so much in the oven don't skip this part
so now let's do the filling and we're going to start off with some eggs and I'm going to do a mixture of yolks and whole eggs that'll give us a richer custard filling so separate those eggs and then three whole eggs okay now some caster sugar and just a little dash of vanilla extract okay just whisk this together first now I don't want to incorporate too much air here I just want to whisk just a couple of minutes to the sugar dissolves a little bit
now I'm going to add in my milk and some cream and then just mix this until it all comes together now the easiest way to get the filling into your tart case is to get this into a jug first of all less mess and now we just patiently wait for those tart shells to firm up in the fridge okay so these tart shows now are nice and firm and we're going to go against a traditional baking wisdom here and I'm not going to Blind bake these I'm going to pour my custard straight into them and get them into the oven now don't overfill because this eggy mixture is going to puff up quite a bit now I'm going to bake these in a hot oven for 10 minutes then I'm going to turn the heat down bake them for another 20 minutes all the times and temps are
on my website so check out the recipe there okay and look at these beauties such a gorgeous color in that pastry and they're all puffy at the moment but they're going to start to deflate any second now okay so now time to get them out of the tin foreign if you have a look at the bottom here you can see the round layers of flaky pastry we created by just doing that extra little bit of rolling at the beginning so good okay so if we cut one of these guys open see we've got just set custard a little wobbly through the middle and then that flaky pastry this is one little joyous pastry package
