Tuesday, 12 November 2013

Chocolate muffins

My daughter don't usually request for what she wants me to bake, but today she asked me to make those chocolate muffins I baked a few week ago. 

These are very simple to bake and I had sour cream left over so why not? 
This time I didn't make the ganache as I didn't have cream but these are pretty good on its own with out topping. 
If you love chocolate then you should try this Recipe

Muffins are my favourite to bake as doesn't involve any major whisking. 
Just two bowls, one dry and one wet ingredients. 
Pour wet into dry and fold 10 times then straight into the oven it goes. 
That's all. The washing up probably take longer than making it. 

These are the perfect 6! Kids fed and one happy mummy. 

Portugese egg tarts (pastéis de nata)

Here is my recipe for the Portuguese Egg Tarts you've been all waiting for.
I have adjusted this recipe to suit my taste, these are so yummy you can't stop at one. 
The pastry is crispy and the custard is creamy. 
A fantastic midday snack for the family or a tasty treat for your guests.  
This recipe makes 9 tarts.

One packet of ready rolled puff pastry 
120ml whipping cream
200ml fresh full fat milk 
3 egg yolks
60g sugar
1. Tbsp corn flour 
1/2. Tsp vanilla extract
Icing sugar & cinnamon powder for dusting

Preheat your oven to 230c and now prepare your custard. 

Egg Custard method: 

In a saucepan heat up the cream, milk & sugar on low until the sugar dissolves.
Add in the egg yolks, corn flour & vanilla extract and whisk the custard so it becomes smooth and coats the back of a spoon. 
Pour into a bowl and set aside. 

Roll out the ready prepared puff pastry and use a round pastry cutter cut out 9 round disc. 

Put your cut puff pastry straight into the muffin tin and mould with your fingers.
You don't need to grease the tin as the pastry has plenty of butter & it would come straight out after baking. Pour your custard into each tarts about 80% full. 
Your pastry will shrink as soon as it starts baking.

I have also tried using disposable tarts cases. I find the results are better than the muffin tin. 
The pastry puffs up better & the pastry did not shrink. The burnt spots were even. 

Bake in middle shelf for 20 -25 minutes. 
The pastry will puff up half way into baking. 
By 20 minutes after baking and you are not achieving the famous 'burnt spots' on your tarts, put it on the top shelf with the grill switch on for 5 minutes. Don't leave it in the oven to bake longer to try to get the spots as your custard would over cook. 
This is just my experience as with my first attempt I have tried it the custard was very dry & had a scrambled egg texture.

Leave to cool and if you like, dust with icing sugar and ground cinnamon.
The tarts are best eaten when warm and crispy.