This recipe starts with creating a pastry for the crust which uses the process of 'laminating'. This involves the creation of an 'oil dough' made of flour and butter, and then a 'water dough'. Once the two doughs are created the oil dough is rolled into the water dough in several rounds of rolling folding the dough to create a multiple layer dough like puff pastry. The pastry can be used in this recipe or any recipe that calls for puff pastry.
It is an involved process but not overly complicated or messy. It does take some time as refrigeration of the oil dough and then the laminated dough must be done to prevent the oil and water doughs from becoming too soft.
Once made, the dough can be rolled and cut. Once placed into small tart tins, they are filled with a simple egg custard base and bake. Top with fresh fruit, mini-chocolate chips, or whatever you wish...or simple sprinkle with a little nutmeg and serve.
Makes about 40 2-inch tarts
Substitute quiche filling for the custard to make mini-quiche appetizers.
Equipment requirement
Egg tart molds - Makes 40 2 inch tarts
PREP: 4 hours
COOK: 25 minutes
TOTAL: 4 hours 25 minutes
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