patrícia furtado

You know those specialist kitchen shops, where you can buy all sorts of pots and pans and cake moulds, and oven dishes, and kitchen gadgets and crockery and cutlery and … well, you know what shops I’m talking about, right? I love them, they make me want to have a huge kitchen so that I can buy everything in store.

Eventually, I end up buying things I don’t really need, just because they are so cute, or so professional. One of these impulse buys was a set of 6 removable bottom tartelette pans. I got them ages ago, and never got round to use them since. Until today, that is. I had some store bought puff pastry that needed to be used, the neighbours were coming around for coffee… It was time to put them to good use.

Ready made puff pastry
200 ml of cream
2 large eggs
150g sugar
juice of 2 limes

Preheat the oven to 240º C.

Line 6 small tartelette pans with the puff pastry, making sure the sides are as high as they can be. Mix the eggs and the sugar until smooth, then add the lime juice and the cream. Stir well and divide the mixture among the lined pans.

Bake until the edges are turning brown and some darker spots start appearing in the crust. Pay attention while cooking, air pockets may form under the pastry. if so, prick with a cocktail stick to let the air out and deflate it. They should take about 15-20 minutes to be ready and can be enjoyed cold or still warm.

If you don’t have fancy tartelette pans, you can try it on muffin tins.