Bongi’s Portuguese Tartlets / I-Portuguese Tartlets kaBongi

Bongi's Portuguese Tartlets
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Kuhle idliwe ngosuku eyenziwe ngalo!

Yenza ama-tartlets ayi-18

Shisisa uhhavini ube 190°C

Gcoba ithini lamamafini elinezimbobo eyi-12 yamamafini eliphakathi nendawo ubukhulu

Izithako

3       izikhuphasha zeqanda

½      inkomishi ka-castor sugar

2       izipuni (TBSP) zafulawa wombila

1       inkomishi kakhilimu

2/3     inkomishi yobisi i-full cream

2       amathisipuni e-vanilla essence

          ncinza sawoti

1       weshidi eselilungile le-puff pastry

 

Indlela Yokwenza

1.      Beka izikhuphasha zeqanda, ushukela nofulawa wombila kwisosipani ephakathi nendawo bese ukushaya kahle ndawonye.

2.      Kushaye ndawonye ulokhu ufaka kancane kancane ukhilimu nobisi kuze kuthambe kube bushelelezi.

3.      Beka isosipani emlilweni ongashisi kakhulu ugoqoze njalo inhlanganisela ize ijiye futhi igxabhe.

4.      Kususe emlilweni bese ufaka ne-vanilla essence. Kumboze ngendwangu eswakeme ehlanzekile noma i-cling film ukuze ugweme ukuthi kube noqweqwe. Beka eceleni kuphole.

5.      Sika ishidi le-pastry libe uhhafu. Beka omunye uhhafu phezu komunye.

6.      Ngasekugcineni kwayo yigingqe (roll) i-pastry uyenze i-log. Yisike izingcezu ezilingene ezi-12 ezingama-5 mm ubukhulu. Izingcezu zizofana njengamasondo amancane.

7.      Endaweni eqondile ethelwe kancane ufulawa gingqa ucezu ngalunye uyenze icwecwe elingama-10cm ubukhulu. Fakaicwecwe le-pastry embobeni ngayinye embobeni yemafini, uyifake kahle phakathi. Qinisekisa ukuthi azikho izimbobo kwi-pastry.

8.      Faka ngesipuni ukhastadi opholile uwufake kwi-pastry osesitsheni semafini uze ucishe ugcwale, ufake ngokulingana kulezi zimbobo eziyi-12.

9.      Bhaka kuhhavini oku-190°C imizuzu engama-25 – 30 kuze kube i-pastry iyakhukhumala futhi iba nombala osagolide.

10.     Beka eceleni ukuze kuphole epanini lemafini imizuzu emi-5. Kukhiphe ethreyini lamamafini ukukhiphele ensimbini yokupholisa.

11.     Kudle kufudumele noma kube sezingeni lokushisa elisendlini.

 

Amathiphu

1.      Ukwenza isinongo saseNingizimu-Afrika, vuvuzela i-tartlet ngayinye nge-cinnamon encane ngesikhathi isafudumele.

2.      Esikhundleni sikakhilimu sebenzisa ubisi lwe-full fat okuyinkomishi ewu-1 2/3 yobisi lwe-full cream.

3.      Sebenzisa uketshezi olumhlophe lweqanda ukwenza i-meringues noma i-Pavlova.

Best eaten the same day!

Makes 18 tartlets

Preheat the oven to 190°C

Lightly grease a medium-size 12 hole muffin tin

Ingredients  

3   egg yolks

½  cup  castor sugar

2   TBSP cornflour

1    cup cream                   

⅔   cup  full cream milk

2   teaspoons vanilla essence

     pinch of salt

1    sheet ready-made puff pastry

 

Method

1.    Place egg yolks, sugar and corn flour in a medium-sized saucepan and whisk together well.

2.    Gradually whisk in the cream and milk until mixture is smooth.

3.    Place the saucepan over medium heat stirring the mixture constantly until it thickens and comes to the boil.

4.    Remove from heat and mix in the vanilla essence. Cover with a clean damp cloth or cling film to prevent a skin from forming. Set aside to cool.

5.    Cut the pastry sheet in half. Put the one half on top of the other.

6.    From the short end roll the pastry tightly into a log.  Cut the log into 12 even-sized slices about 5mm thick. The slices will look like pinwheels.

7.    On a lightly floured surface roll each slice into a disc approximately 10 cm in diameter. Line each muffin hole with a pastry disc, pressing it in well.  Make sure there are no holes in the pastry.

8.    Spoon the cooled custard filling into the pastry cases until almost full, evenly distributing it between the 12 hollows.

9.    Bake in 190°C oven for 25 – 30 minutes until pastry is risen and golden.

10. Set aside to cool in the muffin pan for about 5 minutes. Remove from muffin tray to cooling rack to cool further.

11. Eat warm or at room temperature.  

 

 

 

 

 

 


Tips

1.    For that South African finish sprinkle each tartlet with a little cinnamon whilst still warm.

2.    Replace cream with full fat milk i.e. 1 ⅔ cup full cream milk in total.

3.    Use egg whites to make meringues or Pavlova