Take 2.

I had to redo this post, my mother read the first one and well she wasn’t impressed. Apparently I sounded bitter and like an old shrew…hmm, that was soo not my intention. I just spoke what came to mind and if I offended anyone who read the first post, well then I am sorry.

Let me see if I can type up a new post, without offending or incriminating anyone.

I did not come across this recipe on any family members’ wall, I saw it on the Edgy vegan’s wall and I was intrigued.

I know that these custard tarts are egg based and the ones I have sampled in the past weren’t tempered properly because you could see scrambled eggs mixed in with the custard. Again, no names are mentioned so as not to offend anyone. I can’t remember where I first tried them, but I was in no rush to sample them again or even try making them.

If I hadn’t come across the vegan version on the Edgy Vegan’s wall, I would never have known that you can make this tart without eggs. Shows you how much I know.

What I loved about this recipe was that it used an amazing short cut, instead of making homemade puff pastry from scratch, you could use the ready-made store bought version, which is up my street. This heat wave we are currently experiencing is not ideal for making puff pastry, and just thinking about all the rolling and folding and rolling and folding is making me hot under the collar.

The original recipe stated that you were to use your fingers and shape the dough in a muffin tin. Seeing as this was my first attempt at making these tartlets, I was a bit skeptical and I highly doubted that I would have managed to get the pastry out of a muffin tin in one piece, so I opted for individual tart casings.

These tartlets came out on the small side, but it was the casings I had used. Maybe next time, or when I feel a little more confident in the pastry not sticking I will try it out in a muffin tin like it is supposed to be made in.

The verdict, my dad liked them, I loved them, there were delicious and there no scrambled eggs. My mother sampled a few, but she wasn’t a fan as she said the custard filling looked green and the tarts were on the small side. Sooo, hopefully this take will pass the cut and I won’t have to redo the post. Doing a post again was no fun. Fingers crossed, no one gets offended as I made sure there were no names mentioned. I spend all day, acting polite. When I write a post, there are no limits, no rules but apparently I have to watch my P’s and Q’s here as well. Where is the fun then. Oh well

Ingredients:

• 1 x roll store bought puff pastry.
• 1 x tbsp. cinnamon powder.
• 1 x tbsp. castor sugar.
• 1 x can coconut milk.
• 1 x cinnamon stick
• 2/3 x cup soy milk.
• ½ x cup castor sugar.
• ¼ x cup corn flour.
• 1 x tbsp. tapioca powder.
• 1 x tbsp. nutritional yeast.
• ¼ x tsp Indian black salt.
• 1/8 x tsp turmeric powder.
• 2 ½ x tsp vanilla essence.

Method:

• In a bowl, whisk together the cinnamon powder and 1 tbsp castor sugar.
• Roll out the puff pastry on a floured work surface.
• Generously spread the cinnamon sugar mixture over the puff pastry.
• Roll up the pastry into a log shape.
• Place on a baking tray and pop into the fridge to chill for 30 – 45 minutes.
• Cut the roll into 1cm slices.
• Place each slice into the tart casing and using your fingers, work it up to the edge of the tart mold.
• Pop the molds back into the fridge to set while you make the filling.

To make the filling:

• Place the remaining ½ cup castor sugar, coconut milk and cinnamon stick in a sauce pan.
• Over a medium heat allow the milk to come a boil and the sugar to dissolve.
• In a bowl, whisk together the corn flour, tapioca powder and soy milk, set aside.
• Once the coconut milk mixture has a steady boil, remove the cinnamon stick.
• Whisk in the nutritional yeast, turmeric powder and vanilla essence.
• Allow the mixture to come to the boil again.
• While whisking slowly pour in the soy milk mixture.
• Allow the mixture to boil for about another 15 minutes, while constantly whisking to prevent burning and lumps from forming.
• Remove from the heat and whisk in the Indian black salt.
• Remove the tartlets from the fridge and fill each tartlet to the top.
• Pop the tartlets into a preheated oven and bake at 180 degrees for 20 – 30 minutes or until the tops of the filling are nice and golden brown.
• Remove from the oven and allow the pastry to cool for a few minutes in the casing before turning out onto a cooling rack and allowing to cool completely.