There was an egg tart shop right across the ribbon of road from my bus stop. I would sit there, slouched after a long day at school, and jump up when the glorious scent of baking pastry wafted over on the warm afternoon breeze. Then came the eternal debate: would I have the time to dash across the street to buy one and still catch my bus? Layers of flaky, buttery pastry encased a custard just set enough not to flow out of the tart as you bit into it, but still yielding and velvety. These were tarts worth missing buses for...
Use gluten-free puff pastry.
Dust your work surface with flour and roll out the puff pastry into a 35 x 23 cm rectangle; pre-rolled sheets of pastry should have similar dimensions. Very lightly brush the sheet with water and then, with one of the shorter sides closest to you, fold over the edge of the pastry, tuck it in and start rolling up the sheet into a tight roll, as you would if you were making cinnamon rolls. Cut the roll of pastry into 12 slices. Take a slice and turn it over, so that the spiral you have formed is facing upwards. Use a rolling pin to roll it out into a circle about 5 mm thick. Place each pastry circle in a tin or cupcake hole, pressing it down to fill the tin, then trim off any excess pastry around the edges.
To make the filling, put the tofu, soy milk, vanilla extract, custard powder, sugar and salt into a blender and blitz until smooth. Pour into a saucepan and bring to the boil over medium heat. Lower the heat and stir, until the custard thickens, about 2 minutes.
Pour the filling into the tart shells, then
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