Portuguese Custard Tarts

by Liz Sweny
from Just For Starters

Liz and Sue Sweny's recipe for these dainty, caramelised custard tarts makes a dangerously more-ish treat; try them and see!

• Servings: Makes 6 tartlets
• Level of difficulty: Intermediate
• Preparation Time: 30 minutes
• Cooking Time: 30 minutes

Ingredients

For the pastry:

• 250g Puff pastry
• 4 tbsp caster sugar
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1 egg yolk, beaten
• Cream, to serve (optional)

For the custard:

• 6 large organic eggs
• 6 tbsp clear honey
• 2 vanilla pods
• grated zest of 1 orange
• 600ml double cream

For the caramel:

• 6 tbsp caster sugar
• 3 tbsp water

Method

1. Preheat the oven to 200°C/gas 6.

2. Finely roll out the puff pastry. Sprinkle over the sugar, nutmeg and cinnamon.

3. Fold up the pastry and roll out again. Form the pastry into a log shape.

4. Finely slice the pastry into 10 thin round slices.

5. Press the pastry slices into a greased 10-tartlet patty tin, pricking the base of each pastry case

6. Line each pastry case with greaseproof paper. Fill each case two-thirds full with baking beans. Bake for 8 minutes.

7. Remove the greaseproof paper and baking beans. Brush the pastry cases with beaten egg and bake for a further 4-6 minutes at 180°C/gas 4. Cool the pastry cases on a wire rack.

8. Meanwhile, make the custard. Whisk together the eggs and honey until thick and pale.

9. Place the cream in a heavy-based saucepan. Slice open the vanilla pods lengthways and scrape out the vanilla seeds into the cream. Stir in the orange zest.

10. Heat the cream to boiling point.

11. Whisking as you do so, gradually pour the hot cream into the egg mixture and mix well.

12. Pour the egg and cream mixture into the saucepan and cook over a low heat, stirring constantly, for 5 minutes until the mixture thickens into a custard. Take care not to let it come to the boil. Strain into a bowl.

13. Divide the custard among the pastry tart cases and set aside to cool.

14. In a small saucepan, heat together the sugar and water, stirring until the sugar dissolves.

15. Bring to the boil and cook without stirring until the syrup caramelises and turns a deep golden brown.

16. Drizzle the hot caramel over the custard tarts. Serve the tarts with cream if desired, stirring now and then to prevent a skin from forming.

This widget has successfully logged in! Replace this text with your
first post.




You can use ⌘-B and ⌘-I to make text bold and
italic.

葡式蛋挞

材料：

A．塔皮材料：低筋面粉270克(Cake Flour)，高筋面粉30克(Bread Flour)，酥油45克(Shortening)，片状马琪琳（植物黄油 Margarine）190克，水150克左右（根据面团的软硬程度逐渐添加，不要一下子都倒进去）。

B．蛋塔水材料：鲜奶油210克(Light Cream)，牛奶165克，低筋面粉15克，细砂糖63克，蛋黄4个，炼乳15克(Evaporated Milk), 如果喜欢椰子味,可以加100克浓椰汁(Coconut cream, 加椰汁的话,就只用100克鲜奶油)

备注：酥油一如它的英文名，Shortening，又名雪白奶油（请参看雪白奶油（Shortening）的详细说明），它用来防止面团筋性延展得太快，也可防 止膨大剂初期所产生的二氧化碳在过程中散逸。而白油（Lard），是人造猪油。根据中华谷研所的蛋糕与西点一书，酥油与白油的的作用相似，但是，酥油精炼 过程较白油为佳，油质更洁白细腻。所以如此看来，用Lard也是一样的

其实我想应该不需要这么复杂，面都要用好几种，待我试试后再确定是否可以简化用料

SCOTTISH SHORTBREAD

1 cup unsalted butter
3/4 cup confectioner's sugar
1/2 teaspoon vanilla or almond extract
2 1/4 cups all purpose or pastry flour
1/4 cup rice flour
1/4 teaspoon salt

Beat butter until soft. Add sugar and extract. Beat until smooth. Stir salt into flour and mix well, then add flour and salt mixture to first mixture.

Press dough evenly into a round cake pan. Score into wedges (or petticoat tails) with a fork. Do not cut straight through the dough - score only 3/4 way through. Decorate lightly with patterns and frills if desired.

Bake in 375-degree oven 25 minutes. Cut along markings while still hot. Cool in pan, then turn out and sprinkle with a light dusting of confectioner's sugar if serving right away, or store in an airtight tin.

葱爆羊肉

原料：

羊腿肉（净，200克）、京葱（200克）、大蒜头（1瓣）、花椒粉（少许）、黄酒（20克）、酱油（50克）、盐（少许）、醋（少许）、生油（少许）、麻油（50克）。

制作：

1、交羊腿肉去筋，切成大薄片；京葱切成旋刀块，爆炒后就会变成片。

2、将京葱块、生油（或猪油）、酱油、盐、酒、花椒粉、羊腿片拌和在碗里。

3、用生油、麻油、大蒜头（折碎）炝锅烧至高热时，将放在碗里的羊腿片、京葱等材料倒入，用大武火很快地爆炸几下，再加少许麻油，醋起锅。

特点：

香而又嫩，无羊膻气。

低脂罗宋汤

原料：

番茄（切小块）1个，柠檬 1/4个，卷心菜（切丝）半个，蒜蓉1汤匙，胡萝卜（去皮，切小块）1条，清水5杯，洋葱（切小块）1个，盐，胡椒粉适量

做法：

1：将清水煮沸，加入所有材料，煲约一小时
2：下盐及胡椒粉调味

Creamy Mussel Soup With Saffron And White Wine

Prep: 15 minutes
Cook: 35 to 40 minutes
Serves: 6
This is a perfect first-course soup. Saffron adds not only its subtle flavor but beautiful color.


Ingredients
3 pounds mussels, scrubbed and debearded
1 cup dry white wine
2 tablespoons butter
1 large leek (white and tender green), well rinsed and minced
1 medium celery rib, minced
2-1/2 cups Quick Fish Stock or clam juice
1 teaspoon dried thyme leaves
1 bay leaf
12 black peppercoms
12 parsley stems
1 teaspoon saffron threads
1 tablespoon cornstarch
1 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation
In a nonreactive soup pot, combine mussels and wine. Bring to a boil over medium-high heat, cover, and cook until mussels have opened, 5 to 7 minutes. Remove mussels from shells, reserving 6 large mussels and 6 half-shells for garnish. Discard any mussels that don't open. Strain cooking liquid through a fine sieve into a large bowl.

In same soup pot, melt butter over medium heat. Add leek and celery and cook, stirring occasionally, until softened, about 5 minutes. Add fish stock, thyme, bay leaf, peppercorns, parsley, saffron, remaining cooked mussels, and reserved mussel liquid. Bring to a boil, reduce heat to low, and simmer 20 minutes. Remove and discard bay leaf.

In a food processor or blender, puree soup in batches until smooth and return to soup pot. Bring to a boil. In a small bowl, blend cornstarch with cream and stir into soup. Add salt and pepper and simmer, stirring constantly, until slightly thickened, 2 to 3 minutes.

Strain soup through a sieve into a large saucepan and simmer over medium heat until heated through, 3 to 5 minutes. Divide soup among 6 soup plates and garnish each serving with a mussel on the half-shell.

带鱼汤

材料：

白带鱼（3-4段）12 两，葱（切段）3支，盐 1茶匙， 水 4杯

作法：

水沸后加入白带鱼，以中火煮3分钟，鱼熟后入盐及葱段随即熄火。

糖醋带鱼

带鱼洗净,切成段，在每段带鱼的两侧划两刀。

放在酱油和料酒里面淹大约半个小时。然后打鸡蛋 (看你的带鱼有多少，一般一条带鱼一个鸡蛋)
然后等带鱼淹好后放在打好的鸡蛋里面过一下，要保证带鱼的两面都均匀的裹上一层鸡蛋。这样一来一会下油锅就不容易搞烂了。

接着架锅烧油，待锅里面得油8成热得时候，带鱼下锅。可以一边粘鸡蛋一边下锅炸。粘一个，炸一个。待炸到金黄色捞起来控油。一定要记得两面都要炸。

在锅里到一点油(刚才炸带鱼得油沉淀一下用上边得清油就行)放葱段、姜片、蒜瓣。炒到香味满厨房得时候加入少许白糖、老酒、酱油、清水。煮到开锅，将刚才炸好得带鱼放进锅里。煮两面，直到汤剩下三分之一，加醋翻炒。然后起锅装盘。

家常焖带鱼

原料：

鲜带鱼1条(约重750克)，猪大油、醋、面酱、精盐、味精、花椒、大料、葱段、姜片、香菜段、香油各适量。

制法：

1、将带鱼剖腹去掉内脏、杂物，洗净，剁去鱼头及尾尖、鱼鳍，切成长约5厘米的段，撤上精盐、醋腌渍一会。

2、将锅洗净，加入少许猪大油，烧至四、五成热时，投入葱段、姜片、花椒、大料，炸出香味，随即放入面酱炒散，烹入醋，注入清水，倒入带鱼段，用旺火烧沸，撇去浮沫，改用小火焖约20分钟，待汤汁浓稠后，加味精调口，撒入香菜段，淋入香油拌匀，盛入盘中即成。