VISI intern, Marize Conradie, whipped up a batch of these beauties for us today and we thought they were just too good not to share.
“These tarts remind me of Portugese custard tarts (pasteis de nata) from Vida,” says Marize. “Presented in origami-inspired casings, these tea-time treats are a feast for the taste buds and the eye.”
For the origami casings:
Take an A4 piece of newspaper (or even the yellow pages) and repeatedly fold until you have a triangle shape that will fit snuggly in your muffin pan. Place in the muffin pan before you lay down the puff pastry.
Makes 10 tarts
Ingredients:
– 1 roll puff pastry
– 100 ml cream
– 500 g mascarpone cheese
– 200 g castor sugar
– 4 eggs
– 50 ml honey
For the caramelised pecan nuts (optional):
– 100 g pecan nuts
– 100 g sugar
Preheat the oven to 180°C. Cut out 10 big circles from the puff pastry with a cookie cutter and place in a buttered muffin pan. Whisk all the ingredients for the filling together and fill the pastry shells. Place in the preheated oven for 20 minutes. Then turn down the oven temperature to 160°C and bake for another 15 minutes. Switch off the oven and allow the tarts to cool before removing from the oven.
For the caramelised pecan nuts, melt the sugar in a pan over a low heat. When the sugar has melted, add the nuts, ensuring they are fully coated in the caramel. Place the nuts on a sheet of wax paper and allow to cool.
Spoon a generous portion of nuts onto each tart once they are cool.
