Friday, 22 June 2012

Cardamom and Pistachio Tartlet

I'm a complete waste of space and resources at work -- I suppose most interns are in an office.  The guilt is overwhelming, I feel like a burden.  So I brought these to work as it was the only way to make me feel like I'm contributing to society.

(the puff pastry to the custard filling ratio might not be right, I forgot how much puff pastry I used, so you may have either leftover puff pastry or the custard)
1 package of puff pastry dough
1 cup of pistachios, roughly chopped
50g flour, sifted
500ml milk
6 egg yolks
4 cardamom pods
150g sugar
1 yolk beaten with a bit of water for the egg wash

Preheat oven to 180C.  Thaw the puff pastry dough.   On a floured counter top, roll it out to about 3mm thick.  Cut it into whatever size you want. Prick the dough all over with a fork, place them on a greased sheet. Place another parchment sheet on top and weigh it with another baking sheet. Bake for about 20 minutes.

Bash the cardamom pods slightly, put it together with the milk and bring it to a simmer, then turn the heat off and let it infuse for 10 minutes.  Beat the yolks with the sugar until pale and frothy, then add 1/3 of the cooled milk, keep whisking, and add the flour as well.  Remove the cardamom pods and add the rest of the milk in, whisking continuously.  Then put the mixture back on the heat and bring to a boil over low heat.  Keep stirring with a wooden spoon so it doesn't get lumpy. Stir and let it cook for another 5-10 minutes until it gets thick.  Take it off the heat and let it cool.

Spread the cream onto the  middle of the base of the baked puff pastry,  leaving about 1cm all around.  Brush the edges with the egg wash.  Sprinkle with pistachios and bake for another 10-20 minutes.  

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