Bakery Busting Custard Tarts

1. Introduction To Bakery Busting Custard Tarts: Welcome to the course bakery busting custard tarts. This is one we prepared earlier because with the magic of the Internet, you get to see what we've made before we've made it. But why bakery busing custard tarts? Well, when I was a kid, I used to go to the bakery whenever I could, whenever I was allowed to and get a cost of Tylenol devour them. Now, unfortunately for me, fortunately for me, we've got a recipe to make custard tasks that are as good, if not better than the bakery. So you'll be able to put them out of business or at least refrain from giving them your money. Absolutely delicious with circuit, with a bit of group came this recipe, what we're going to show you in this course will teach you how to make this. As you can see, it doesn't look super sexy, but it will taste absolutely incredible. Now, as you click off to the side or down below, you'll see the PDF to this recipe that'll give you all the ingredients lists and the workflow and all that sort of stuff. So you can read along as we do it. The whole point of these recipes is taste. And I'll tell you what I, the first time me and my mom, Maria, behind the camera then made these. I ate at least six of the 12 serves that you maybe bring it down to maybe a healthy 123. But look, I wouldn't graduate if you ate the whole square off. Absolutely, incredible, absolutely delicious. And that's the key point. Bakery busters. Maybe we can make more recipes in the future going through the rest of the bakery so you can really put them out of business. 2. Sort Your Ingredients: So you want to make sure that you've got all the ingredients laid out. There's nothing worse than starting your recipe and realizing you've forgotten something. So we're going to quickly just do it once over the recipe itself. You can check the PDF. It will have a list of the ingredients and the amounts and all that sort of stuff, but we'll go through it. But the main thing I want to suggest to you is get the puff pastry out defrosting about 20 minutes beforehand. We're going to use two sheets and also the oven set to 160 degrees pre-heated, so it's in there and the timing's work. Well, just bring it in, Mama Maria, we've got some puff pastry, like I said, defrosting some eggs, some milk, some cinnamon, vanilla extract. And what we are saying that the vanilla extract, you want to make sure it's not the fake stuff, right? Yeah, you can get vanilla essence, but it's usually like a sugar syrup with some vanilla flavoring in it. Whereas that one is, doesn't have sugar in it. It's like the action is actually vanilla vanilla flavor out of the thing without adding more sugar into it? Yes, and it's stronger, I guess. Just check your ingredients. Extract, not essence. It's going to taste a lot better. Be nice at all of that good stuff. Yeah. I mean, if you've got the essence at home, he could use it. But we want it, we want to make it easy for yourself. Nutmeg, some cream, some sugar. I, silicon baking tray. Now, if you don't have a silicon one, we like it because when we make the tarts, you can pop it out. But you could use just a regular baking tray and put either baking paper down or oil and some sprinkled flowers. I want to talk a little puppy pop it out. We're going to have a whisk for this one. But if you don't have a handy-dandy new whisk, this is actually a new fancy risk. You can just use a fork. Couple of measuring both. Get it all set, I get it all ready. And then you're ready to go and you're not scrambling because I know that for me personally, I like to have things just worked out. So I know I've got it all without having to sort of make shift. That said, there are ways we can substitute things in to make it work. If you do miss play certain ingredients. 3. Prepare Your Bases: Once you've got your puff pastry defrosted and sort of quite floppy, we're going to start chopping it. So we've got a cake tray that has 12th. Obviously, if you have different sizes, you've got to chocolate differently. But for all intents and purposes when it was sheer, where you've got 12, just bring it in. If I've got 12 and cut once down the middle, twice across, it doesn't have to be an exact science as you see when I will put it into the silicone tin, they're baking tray. It's a cold. Let's call them silly. Come back and try it. We can do I can try and look at that. We've got the correct terminology. It doesn't have to be perfect. Have looked at the ones we've already done. It's gonna look a little bit like this. The main thing we wanna do is make sure that there's no holes. The lip is fully covered. We're not going to win awards for super super consistency, but as long as we can get it in there, and I can sort of push it in, move it around. And as long as the puff pastry is over the edge and there's no holes, we are good. So just keep sort of putting it in there. No holes consistent. Push it in there. Doesn't matter if it's over the lip. And just continue that way. For every single one. I'll do another one. A bigger piece to just keep going that way. The main thing if there's a hole, so like let's say I've made a hole here. Just do it on purpose. But let's say I left a hole there. When we put the cost of tarp mixed into it, it would go down and underneath. I don't stuff up the baking. So just when you're looking at them, you want to make sure you check so that there's no holes. If there is, you can sort of moisture in to fix that little gap. And you could always just grab a little bit my surplus area and put it over the top if you need to. Okay, So once you've put all your puff pastry into the baking tray, just bring it in. We're going to want to do just a couple of them pokes with a fork. And what this does, this is the puff pastry is going to puff, so it's going to pop up. And what may happen is if you don't do this, it will pop up and then your tasks at the end will be sort of this shape as opposed to the nice shape. You can whack it down and if it happens will show you. But to avoid all of that, just a couple of little pokes on the base of each one. And we're good. If you just look at how some of these are overlapping here, don't stress about that. Just when we're popping out, you just break them apart a little bit. No stress, no factor. Okay, so we're going to do, is pre-cooked the basis. The insights take a little bit less time than the basis. And if you put it altogether in the oven, what you'll find is that either the insides are overcooked or the basis or undercoat. So we're going to do is put these in the oven at 160 for about ten to 15 minutes and pull it out. And we're gonna be looking for a little bit of roundness will show you once that's done. But we want to make sure that whilst this is pre baking, we're saving our time by making the insides. Then. 4. Prepare The Filling: Okay, so we're going to make the inside. So what we're gonna do is Krakow eggs. I use the one hand crack, but yeah, stuff up. I'll probably start up. Chuck it in nice and easy. The third egg though, we want to have the just bring it in for me. I'm not sure. You want to just have the yolk. So if I can do this, sorry, I decide. I'd probably got some good work. Half a cup of milk. If you have a buddy to cheer you on when you try to crack that the guy, yeah, that's good. Cream. Now it's a full cup of cream. Make sure it's 250 mils. Just check where you are because a cup is different depending on where you are. We go three tablespoons of sugar. If you want to do something different instead of the sugar, you could use monk fruit. It's a it's a sugar replacement, one for one. So three tablespoons of sugar or three tablespoons of Mike fruit sweetener. We're going to use the sugar today. We've got heat to not eat on these. It's not that it isn't a level. Okay, here we go. Hate dads are home. And they had some vanilla extract. And it was one teaspoon. That's a teaspoon, isn't it? Yeah. You want to extract and that's it. We whisk vigorously now. Looking forward with the whiskey with him, I'm wondering what Oh, the egg to be fully incorporated. We incorporate the important on-site or fancy technique for Augustine. We just discard it. Just get comfortable with why it is that there's no fancy technique. I like to add a bit more of an angle, but I feel like English. Yeah, I think it's more comfortable filling up like a subset. Let's have a little look. Have you got any streaks of aging? So we want to get rid of all of the egg yolk and a white straight. So it's fairly consistent. That seems pretty all right to me actually. Yeah. Yeah. I just saw some UIC bit more. Because otherwise you get a streak of megawatt three-year capsid. I saw. Now, you could use a fork. Obviously, if you don't have a whisk. Yeah, but I haven't got the fork. It wouldn't be as quick. Still be consistent. But just it's not as you use the appropriate tool, but it's not, it's not a 100% necessary, but just makes it easier. Same thing with the silicon baking, baking trays. It's easier to pop them out, but it's not a 100% necessary. You could use whatever you've got and we're choosing to do 12 little ones. You could do one big one, like it's quite free with what you do. You have the tool, use the tool basically. That's alright. Alright, so with precooked the basis, just bring it in. So this isn't fully cooked, but it's looking a little bit see-through. And it's sort of hard to explain exactly what we're looking for. But 15 minutes at 160 is roughly where we want to be. It's not fully cooked, but it's definitely partially cooked. And that way when we put the insides in, it's going to then put it in to bake again. It's gonna be cooked enough. Are we concerned about these sort of popped up bits? Yeah, no problem. All right. So we'll bring it over, we'll pop them, and then we'll add the insights. 5. Fill & Cook: So we're just going to prepare the basis to make sure they're ready to be filled. Just bring it in as a couple of things we need to make sure we just check if there's a little bit that sort of out and sort of pops puffy there. We're going to just pop them just like that of men. Men, men, men over here have a look at this one. This one's sunk down. So we're just going to sort of bring it back up, squeeze. We want to make sure that it's still the full way around not to sinking down so that when we put the filling in, it doesn't go off on the backside. Will pop up and down. And other than that, they're looking pretty good. Now to fill it out, just gets off a ladle, get it in there, a little bit in each of them, and just make it sure that you fill them all relatively evenly. I would like to preferably do a little bit and all of them and then come back and sort of Rigo. But if you have a different method, It's all good. It's some are bigger, some are smaller. We're not too concerned about making them all exactly the same imperfect, but we want to make sure that we get 12 decent ones. Filled them out. Nice and neat. We concerned about the droplets coming over there. Not too much. Cool, cool. That'll be fun to see this one here. That's sort of sunk down a bit. We didn't do a good enough job of picking up that lip. So that's as bad as full as we can make that one. Yes. Perfect. So worst-case, it'll dribble down and get underneath. But then you've got a pie that has a little bit of custody on the outside underneath, but it's still yum. The taste is what we go forward. Without all the recipes we do here, we won't taste over everything. And trust me, when you are eating this, when kids are eating this, they're not going to be complaining. There's a little bit of custody on the bottom. No. Divi it all up. Fill them all up. Look up. Perfect. That that one-on-one is and you can feel it right up. So that one is the one we're going to use for the modelling. We go, alright, so the 15-minute Tom has gone off. We're going to just rotate out custard tarts around. So they're getting closer to being done, which will just turn it around, put it back in ten minutes, and then we'll check it. 6. Dress & Set: Alright, so last step of the cooking process, we've taken it out of the oven. It might be a bit risen, but that's okay. It will come back down. We're just going to sprinkle some cinnamon on top. If you can get a little sprinkler. Obviously it's to taste. I'm quite a fan of cinnamon. Some of that will go a bit more than maybe you would. That's okay, but just not too much nutmeg because that can be quite strong. Just nice little sprinkler, sprinkler sprinkle. Happening. There we go. Then some some not like it says a pinch, but obviously managing how to get that would be quite interesting. I would actually do a little tiny pinch, just consider it, makes it a little bit easier for me. Now. Technically the cooking is done. We've got to let it cool down, then we're going to cover it, put it in the fridge for half an hour or a day. Okay. So you could put onto a baking tray if you like. But that's not necessarily, necessarily for something like this. Just cover it with the tea towel. Let it cool down. What school? In the fridge for half an hour. 7. Serve!: Okay, So to serve, obviously, you can just eat it as it is there. Absolutely delicious when you want to get a little bit fancy stuff, some whipped cream I've straightened out and Australia on top or on the side and just nice and clear. And you'll find that you can eat it simply aids together. Some of the crust is a little bit too crusty. You've now got some more screen to put it in there, but looking quite nice and fancy. And maybe if you had like a sprig of meat, you can put that on top. We don't have the fanciest forgive me, but has a 8. Class Project: Okay, class project time. As with all of the coding stuff, you're going to make the customer, let's just make the cost of tarp, take a picture and send it in and let us know how you went, how it tastes all of that good stuff. It's a place that you can ask us for advice, issues, all that stuff. So for example, if it's a bit runny, if it came out, wasn't quite cooked. It goes into some troubleshooting issues just posted there. We can give some direct feedback for exactly what's happened. A little bit of a back-and-forth and then we can make it so that the next time you do it, they absolutely perfect. 9. Quick Recap: Okay, quick recap. Time. Just a couple of things. Remember, get you get all your ingredients prepared. Gate Avenue free, hated the one cc, get the puff pastry at a manipulative or temperature. Just bring it in just briefly here. We're not aiming for perfect symmetry. You could, if you wanted to get a knife and cut off all of the edges and make it look all fancy. That's up to you if you'd like, but it's not going to really impact the flavor that match. And we're here for flavor. If these bits are a bit connected, you could pop, or as you pop them out, they'll come upon. A couple of things to remember when you put in a tough place your data, remember, push it all the way down so there's no like sort of bulging bits and no holes. You got to push it around the outside so that the lip of the past pastry goes quite high. And you can do with the fork to step, put in the oven. Remember, precooked the basis so that it all comes together. Okay, and you're giving yourself play with what works, but we're getting that translucent look so that you know where to put the inside, filling in, save yourself some time, get that done, and then in the time that that's in the oven for that first bit, that's when you can prepare the insides so that you're saving time. You're not sort of preparing it all and then cooking it all. Again. Cook, prepare the basis, then do the filling. Take the base is out there pretty cooked. Put the filling in, then put it in back in the oven. Once it's in the oven, remember after that 15 minutes you're going to turn it around, put it back into it. You make sure that it's all cooked evenly and you just can't bring it out and checking. When you do check it, make sure that it's not too gooey and running. If it's running, you'll notice that the, you see the cost of here sticking. If it was guilty, it would sort of fall and run out. We don't want that. Just put it in for another maybe couple of minutes, maybe five minutes. Now, if you look up or on the side or somewhere, it's going to say write, review this course, please do. It helps us to know what we're doing well, what we can improve on, what more you want. Well, you need all that good stuff. Pops out. Follow us for more Skillshare courses on cooking. We're gonna be doing a collection, a variety of different things. And if you, like I said, if you want the PDF for this recipe is available, just click the link. And there's a whole bunch more recipes up on medium that Marcia has been making and doing. So quickly go over there and you'll be able to get recipes like this that we're going to eventually, hopefully turning to him or Skillshare courses. But it's been lovely, like I said, do the class project, let us know how they tasted it and give you some feedback on that one.