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Fruits of the Forest mini pineapple milk tarts

milk tarts

Fruits of the Forest mini pineapple milk tarts

Recipe by: Tumi Mogoai
 
Ingredients
400 g puff pastry, thawed
3 cups milk
2 cups Fruits of the Forest with cereal (any flavour)
1 cinnamon stick
1 large piece of naartjie peel
125 ml sugar
125 ml cake flour
60 ml butter, cubed
6 egg yolks
a pinch of salt
½ cup pineapple, chopped
3 pineapple rings
 
 
Method
Grease your baking tin/s with non-stick spray and pre-heat oven to 200 C.
On a lightly floured surface, roll out puff pastry to fit your baking tin. Line the tin carefully with the pastry, trimming the edges and gently pressing the pastry into the fluted edges. Line with non-stick baking paper and fill the surface with uncooked rice or beans (for blind baking). Bake blind for 15 minutes, then remove the rice/beans and paper and return to the oven for 5 more minutes. Remove from the oven and leave to cool while making the filling.
Turn down the oven to 180 C.

In a medium pot, heat the milk and naartjie peel over medium-high heat.
While the milk is heating, mix the sugar and flour together in a large bowl. When the milk is reaching a temperature where you can just stick your finger in it, pour it over the sugar and flour. Add the Fruits of the Forest and stir well with a whisk, then return it to the warm pot.

Turn down the heat to low and continue to stir until the mixture thickens (do not boil) – it will take 5-10 minutes. When it is thick, remove from the heat and quickly stir in the cubed butter and egg yolks then the chopped pineapple. Add the salt and stir until smooth and glossy.
Pour the mixture into the prepared pastry tin/s, then carefully place in the oven (the mixture will be quite runny, so work carefully). Bake for 30 minutes, then turn the oven down further to 160 C. Place the pineapple rings on top of the tart and bake for another 15 minutes (smaller tarts) – 30 minutes (large tarts), or until the centre of the tart is just tenderly cooked and still slightly wobbly.

Remove from the oven and leave to cool completely (the tart needs time to stabilize, so don’t slice while it is still hot).

 

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