Recipe: Puff Pastry Pudding Tarts

Puff Pastry Pudding Tarts
alt.cooking-chien/Bette E/2000
Makes 32 tarts

1 lb pkg. frozen puff pastry sheets, thawed
1 cup milk
1 egg
2 egg yolks
1/4 cup sugar
3 tbsp. flour
1 tsp. vanilla
1/2 tsp. almond extract
2 tbsp. butter
powdered sugar

Unfold pastry on lightly floured surface. Cut each sheet of pastry into 16 circles using 2-inch round cutter. Cut center of each circle with 1-inch round cutter, cutting to, but not through bottom of pastry.

Arrange on ungreased baking sheet. Bake in a preheated 400F oven until golden brown (10-12 minutes).

Immediately remove to wire rack. Remove centers from pastries.

In small saucepan over medium heat, warm milk until hot.

In small bowl, whisk together egg, egg yolks, 1/4 cup sugar and flour.

Slowly whisk hot milk into yolk mixture; return to saucepan. Continue cooking over medium heat until mixture boils, whisking constantly. Reduce heat; simmer 2 min., whisking constantly.

Remove from heat; stir in vanilla, almond extract and butter. Refrigerate, covered.

To Serve:
Fill pastry shells will pastry cream; sprinkle with powdered sugar.