Woman's Day
Ingredients
Creme patissiere
Praline
Coffee cream praline tarts
Method
Coffee cream praline tarts
1.Preheat oven to hot, 200°C. Lightly grease 40 10cm loose-based flan pans.
2.Cut pastry into 4. Roll out each piece until large enough to line pans. Ease into prepared pans, trim edges. Chill for 10 minutes.
3.Cover pastry with baking paper and rice or pastry weights then bake for 10 minutes. Remove paper and filling. Bake further 10 minutes.
4.To make creme patissiere; in a bowl, whisk egg yolks and half the sugar together until pale and creamy. Sift in the cornflour and flour, mixing well.
5.Combine milk, remaining sugar, coffee and vanilla in a saucepan. Bring to boil then strain over egg yolk mixture, whisking constantly. Return mixture to pan, stirring constantly until smooth. Boil for 2 minutes. Remove from heat and transfer to a bowl. Cover surface with plastic wrap. Cool.
6.Meanwhile, to make praline, sprinkle almonds on tray lined with baking paper. In a saucepan, combine sugar and water. Stir over low heat for 2-3 minutes until dissolved. Bring to boil. Reduce heat and simmer without stirring for 10-12 minutes until golden. Pour toffee thinly over almonds. Cool. Process until chopped.
7.Spoon creme patissiere into tarts. Sprinkle with praline. Serve immediately.
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