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Puits d'Amour
Mauritian Custard Tarts
Puits d'Amour, meaning 'wells of love', are delightful small tartlets originating from Mauritius, influenced by French patisserie. They feature a crisp, buttery pastry shell filled with a rich, creamy vanilla custard and often topped with a glossy glaze or a dollop of jam.
đ§ Ingredienser
- 250 g All-purpose flour(plus extra for dusting)
- 150 g Unsalted butter(cold, cut into cubes)
- 100 g Granulated sugar
- 1 large Egg yolk
- 2 tbsp Ice water(or as needed)
- 200 ml Double cream (heavy cream)
- 100 ml Milk
- 3 large Egg yolks(for custard)
- 75 g Granulated sugar(for custard)
- 1 tbsp Cornstarch
- 1 tsp Vanilla extract
- 4 tbsp Strawberry jam(optional, for topping)
- 2 tbsp Icing sugar(for dusting, optional)
đšâđł Instruktioner
- 1
Make the pastry: In a large bowl, combine flour and sugar. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
đĄ Proffstips: Keep the butter cold to ensure a flaky pastry. - 2
Add the egg yolk and 1 tbsp of ice water. Mix until the dough just comes together. If too dry, add another tablespoon of ice water. Do not overmix.
đĄ Proffstips: The dough should be cohesive but not sticky. - 3
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
â±ïž 30 minutes - 4
Preheat oven to 180°C (350°F). Lightly grease a 12-cup muffin tin or individual tartlet molds.
- 5
On a lightly floured surface, roll out the chilled dough to about 3mm thickness. Cut out circles large enough to line the muffin cups or tartlet molds. Press the dough into the molds, trimming any excess.
đĄ Proffstips: You can use the rim of a glass to cut out dough circles. - 6
Prick the base of each pastry shell with a fork. Line each shell with parchment paper and fill with baking beans or uncooked rice. Blind bake for 15 minutes.
â±ïž 15 minutes - 7
Remove the parchment paper and beans/rice. Bake for another 5-7 minutes until the pastry is golden brown and cooked through. Let cool completely in the molds before removing.
â±ïž 7 minutes - 8
Make the custard: In a saucepan, whisk together the 3 egg yolks, 75g sugar, and cornstarch until smooth.
- 9
Gradually whisk in the milk and double cream. Cook over medium-low heat, stirring constantly, until the custard thickens. Do not boil.
đĄ Proffstips: Constant stirring prevents the custard from sticking or forming lumps. - 10
Remove from heat and stir in the vanilla extract. Let the custard cool slightly, then spoon it into the cooled pastry shells.
- 11
Optional: Top each tart with a small spoonful of strawberry jam or dust with icing sugar before serving.
đĄ Proffstips: Serve chilled or at room temperature.
đĄ Proffstips
- âFor a smoother custard, strain it through a fine-mesh sieve before filling the tart shells.
- âEnsure the pastry shells are completely cool before adding the custard to prevent them from becoming soggy.
- âYou can make the pastry shells and custard a day in advance and assemble just before serving.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a little lemon zest to the custard for a brighter flavor.
- Use a different fruit jam like apricot or raspberry.
- For a richer topping, drizzle with a simple sugar glaze (icing sugar mixed with a little water).