Recipe

Mango puffs

Dec 30, 2012 1:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Mango puffs
  • 4 sheets frozen puff pastry, thawed
  • 1 cup cold bought thick custard
  • 2/3 cup frozen blueberries, thawed
  • 425克可以芒果糖水片,排水,减少一半d lengthways
  • icing sugar, to dust

Method

Mango puffs
  • 1
    Preheat oven to very hot, 220°C (200°C fan-forced).
  • 2
    Place 4 x 12cm (base measurement) round, fluted tart pans with removable bases on a baking tray.
  • 3
    Using a 14cm (diameter) round plate as a guide, cut a disc from each pastry sheet. Line prepared pans with pastry discs; trim edges. Freeze 10 minutes.
  • 4
    Line pastry with baking paper. Cover base with dried beans, rice or pie weights; blind-bake 5 minutes. Remove weights and paper; bake a further 3 minutes, or until just coloured.
  • 5
    Remove pans from oven. Stand 5 minutes to cool. Carefully remove pastry cases from pans. Place on serving plates.
  • 6
    Spoon custard into pastry. Top with blueberries and mango. Serve dusted with icing sugar.

Notes

Make custard using custard powder and milk.

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