Portuguese Custard Tarts
Recipe Steps
EOI Flex Puff Pastry (1/2 Paste) - or Use EOI Ready-to-use Puff Pastry Rolls
Group 1
-
g/ml:
2000
1100
30
-
Ingredients:
Bakers Flour
Water
Salt
-
Method:
Place the water in the machine bowl first. Add the dry ingredients and mix with a dough hook until almost clear (approx. 3/4 minutes).
Group 2
-
g/ml:
850 -
Ingredients:
EOI Flex -
Method:
Add EOI Flex ready bits and mix as desired. Best results will be gained by not over mixing the dough.
- 3980
- TOTAL WEIGHT
-
This quantity is suitable for a 20 litre bowl.
Custard Filling
Group 1
-
g/ml:
1000
3000
1200
-
Ingredients:
Eggs
Cold water
EOI Custilla
-
Method:
Add Group 1 ingredients to a mixing bowl. Whisk on low speed for 1 minute and scrape down. Whisk on high for 5 minutes.
- 5200
- TOTAL WEIGHT
- This quantity is suitable for a 20 litre bowl.
Additional Information:
Make up Procedure for EOI Flex Puff Pastry (1/2 paste)
Half paste requires four half turns (2 half-turns-rest-2 half turns). Allow 15 minutes rest before rolling and cutting.
Make up Procedure for Custard Filling
Once mixed, pour into pastry lined Portuguese custard tart tins.
Make up Procedure for Pastry
Whether you are using EOI Puff Pastry Rolls or EOI Flex Pastry above, roll out puff pastry to a length of 60cm from left to right. Sprinkle cinnamon over the top of pastry then roll up similar to a scroll. Then cut the scroll into 10mm slices like you would for cookies & pin out each piece to fit the tins or foils.
Freezing:
Flex puff pastry is suitable for freezing in a baked or unbaked condition.
Points of importance:
- Turns may be given to dough immediately after mixing if required.
- Cover the dough with a plastic sheet during rest periods.
- Cut out pastry goods should be rested at least 15 minutes prior to baking.
- Adjust level of water in Group 1 depending on flour strength.
- More or less turns may be required depending on amount of mixing after the addition of the Flex.
- In very cold or very hot weather, water temperature should be adjusted to “condition” the flex dough. Flex pastry dough that finish between 20°C – 26°C give even lift.
Ready Bits:
A recipe for all high quality pastry goods using EOI Flex all vegetable pastry shortening.
Baking of EOI Flex Puff Pastry: 230°C
Baking of Portuguese Custard Tarts: 170˚C for approx. 30-40 minutes.
Alternatively, EOI Ready-to-use Puff Pastry Rolls (1x10kg or 2x5kg) can be used instead of making your own puff pastry.
Recipe Uses:
Custilla 15kg
Premium custard premix with multi-purpose usage. May be used as a pourable custard, a piping and filling custard, or as an ingredient for Bavarian cream or mousses. Perfect for vanilla slices all piping work such as éclairs and bake stable for use in Danish pastries. Excellent freeze-thaw stability and no cooking required. This product is suitable for vegetarian use.
Puff Pastry Roll Frozen – 5kg Qty 2
Quality Frozen Puff pastry in convenient ready-to-use 2x5kg rolls. Made with premium flour and EOI Perfex margarine, creating layers of high puff pastry ideal for pies, sausage rolls and pasties.
Puff Pastry Roll Frozen – 10kg
Quality Frozen Puff pastry in a ready-to-use 10kg roll. Made with premium flour and EOI Perfex margarine, creating layers of high puff pastry ideal for pies, sausage rolls and pasties.
Flex Ready Bits Medium 15kg
Premium medium grade all vegetable shortening ready bits for use in all puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
