OK, so I cheated... I used store bought frozen puff pastry. I personally think there is just absolutely no reason to make my own puff pastry or phyllo pastry after my one failed attempt. It was a total disaster, I had butter everywhere in the kitchen. Store bought ones are good enough, I have said it.
I tend to prefer the custard in the centre somewhat wobbly, so I only baked them for 13 minutes. I also reduced the sugar by 1/3 and still found them too sweet. Having said that, I have to say they are quite delicious. Perhaps next time I shall try making egg custard tarts (Hong Kong style).
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