| انشأ بواسطة | سبينس |
| وقت التحضير | 40 دقائق |
| وقت التبريد | حتى صباح اليوم التالي |
| وقت الطهي | 50 دقائق |
| عدد الأفراد | 12 |
| مطبخ | الأوروبي |
| Special Occasion | Christmas |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة متوسطة السهولة |
المكونات
طريقة التحضير
تحميل PDFUsing a Y peeler, peel one strip of lemon zest from the lemon. Place the sugar, water, lemon peel and cinnamon stick in a small pot. Place over a medium-high heat and stir until the sugar has dissolved. Bring to a boil and cook until the syrup reaches 105°C. Remove the pot from the heat and set aside to cool.
To make the custard, place the corn flour in a medium-sized pot and gently whisk in the milk. Stir in the cream and place the pot over a medium heat. Whisk the mixture continuously until it starts to bubble and thicken. Once thickened, remove from the heat and stir in the vanilla extract. Set aside.
Place the egg yolks in a medium heat-proof jug and lightly whisk. While whisking, gradually pour the hot corn flour mixture into the eggs – this will prevent them from curdling. Add the lemon syrup and whisk to combine. Cover the surface of the custard with cling film and chill slightly for approx. 30 minutes or overnight.
Preheat the oven to 240°C, gas mark 9. Place the oven rack on the lowest shelf and preheat a baking tray. Grease a 12-muffin tin and set aside.
To make the berry-mince pie mixture, zest and juice the orange, then finely chop the walnuts. Place the orange zest, juice and walnuts in a small saucepan along with the fruit mince, frozen berries, ground cinnamon, nutmeg and cloves. Place the saucepan over a low heat and cook for 8–10 minutes, stirring often, until the mixture is glossy and fragrant. Set aside to cool completely.
Unroll the pastry and brush with the melted butter. Roll the pastry back up and divide into 12 pieces, approx. 2cm thick. Place them spiral side up into the muffin tin. Using your fingers, press the dough evenly up the sides to form tart shells. Refrigerate for 30 minutes.
Pass the chilled custard through a fine mesh sieve. Spoon a tablespoon of the cooled berry mince mixture into the base of each pastry shell. Pour over the custard, filling almost to the top.
Place the muffin tin on the preheated tray and bake for approx. 20–25 minutes, or until the pastry is golden and the custard is blistered in spots. Allow the pastéis to cool in the tin for 10 minutes before carefully removing.
Serve warm or at room temperature with extra fresh berries and a dusting of icing sugar.
