En souvenir de la pandémie et du docteur Arruda.
On a lightly floured work surface, roll out the dough into a square about 33 cm (13 in)
Using a brush, brush the entire surface of the dough with butter.
Roll tightly and wrap in plastic wrap. Refrigerate 30 minutes.
Cut off the ends of the roll.
Slice into 14 rings (that number can vary depending on the size of your molds. The bigger the molds the thicker the rings).
On a floured work surface, finely lower each slice using a rolling pin.
Using your hands, fit each circle in either individual tartlet molds or muffin tins (you could even skip the individual round process and just pit the dough in a pie plate).
If the dough overflows, cut off the excess with a pair of scissors.
Reserve in the refrigerator while preparing the filling.
Heat oven to its highest setting 270°C (525°F)
You can bake the tartlets at 260 ° C (500 ° F) if it's the maximum temperature in your oven and finish them under the broiler if you don't find them caramelized enough.
In a saucepan, off the heat, combine the sugar and starch, mix well.
Add the egg yolks, the egg and whisk until the mixture is smooth.
Add the milk, corn syrup, vanilla and cinnamon stick. Mix well.
Bring to a boil over medium heat, whisking and scraping the bottom and sides of the pan.
Simmer until the mixture has thickened.
Remove from fire. Pass through a sieve.
Divide the filling among the tart pans. Smooth the top of the filling with the back of a spoon to even out.
Bake immediately for 13 to 15 minutes or until the filling is nicely caramelized and the dough is crisp. (There should be some black spots)
Let cool and serve.
The next day, reheat the tartlets in a very hot oven for about 5 minutes. They will be as good as the day before.
Ingredients
Directions
On a lightly floured work surface, roll out the dough into a square about 33 cm (13 in)
Using a brush, brush the entire surface of the dough with butter.
Roll tightly and wrap in plastic wrap. Refrigerate 30 minutes.
Cut off the ends of the roll.
Slice into 14 rings (that number can vary depending on the size of your molds. The bigger the molds the thicker the rings).
On a floured work surface, finely lower each slice using a rolling pin.
Using your hands, fit each circle in either individual tartlet molds or muffin tins (you could even skip the individual round process and just pit the dough in a pie plate).
If the dough overflows, cut off the excess with a pair of scissors.
Reserve in the refrigerator while preparing the filling.
Heat oven to its highest setting 270°C (525°F)
You can bake the tartlets at 260 ° C (500 ° F) if it's the maximum temperature in your oven and finish them under the broiler if you don't find them caramelized enough.
In a saucepan, off the heat, combine the sugar and starch, mix well.
Add the egg yolks, the egg and whisk until the mixture is smooth.
Add the milk, corn syrup, vanilla and cinnamon stick. Mix well.
Bring to a boil over medium heat, whisking and scraping the bottom and sides of the pan.
Simmer until the mixture has thickened.
Remove from fire. Pass through a sieve.
Divide the filling among the tart pans. Smooth the top of the filling with the back of a spoon to even out.
Bake immediately for 13 to 15 minutes or until the filling is nicely caramelized and the dough is crisp. (There should be some black spots)
Let cool and serve.
The next day, reheat the tartlets in a very hot oven for about 5 minutes. They will be as good as the day before.