roll out the dough and this time fold into 4 layers, like in the pictures. Wrap up and keep chilled for another 30 mins. Roll out the dough, cut with a pastry cutter. Lightly press the dough onto lightly greased tart moulds, prick some holes with a fork. Keep these 'pressed tart moulds' in the fridge for about 20 mins. Retrieve from fridge and pour in the egg custard, 3/4 full.
for 25 to 30 mins. Let cool in the tart moulds before unmoulding.
(Make-ahead. Repeat with remaining pastry. brush over pastry. Line 2 large rimmed baking sheets with parchment paper or leave ungreased. On floured work surface, roll out half of the puffpastry in 10-inch (25 cm) square. Whisk egg with 1 tbsp (15 mL) water. Cover and refrigerate for up to 2 hours. Bake in top and bottom thirds of 425°F (220°C) oven, switching and rotating pans halfway through, until pastry is puffed and golden and apples are tender, about 20 minutes
Hard-boil the eggs, remove the shell and halve them. Take one puffpastry square, slightly flour pastry square on both sides( so that pastry sheet do not stick to you fingers), place spoonful of curried onion mixture in the center of pastry square and place half boiled egg on the top of curried mixture
Both make the best use of puffpastry. Chocolate Marshmallow PuffPastry TartIngredients. 1 strip puffpastry1/4 cup whipped cream cheese or bar cream cheese1/4 cup Nutella or Mock Nutella (I have another brand. )1/2 cup Marshmallow Fluff or Marshmallow CremeMethod. Cut a strip of puffpastry into 4 inch squares. Place on cookie sheet, sprayed lightly with cooking oil, and bake for 15 - 20 minutes. Linked to Veggie Converter 1 strip puffpastry. 1/2 cup
(Make-ahead. Brush pastry edges with water. Reduce heat and simmer until thickened and strawberries begin to soften, about 2 minutes. On lightly floured surface, roll out each piece of puffpastry to 12-inch (30 cm) square. Refrigerate for 30 minutes or for up to 12 hours. Freeze and pack between waxed paper in airtight container for up to 2 weeks. )Whisk egg with 1 tsp water. Bake, 1 sheet at a time, in 425°F (220°C) oven until puffed and golden, 15 to 18 minutes
Once they melt and meld you get minimal puffage (a term I just made up) in the oven. And despite the fact that my attempt at these pastry pools of custard gold turned out surprisingly well, especially for a first attempt, it really doesn't beat the fresh piping hot tarts you get halfway across the world