Bahamian Sweet Pastry Tarts
|
|||||
| Patrice Bethel is a graduate of the Hotel Training College and has been with the Wyndham Hotel for the past sixteen years. She works in the hotel’s pastry shop, which supplies both of the hotel’s restaurants. She prepares various types of deserts including some of her own creations like the pastry she makes fofr us this evening. |
|||||
 |
 Bahamian Sweet Pastry Tarts Add 1/2 cup of butter and 1/2 cup of shortening to mixing bowl and blend together. Stop the mixer and add two cups of sugar, two eggs, 2 teaspoons of vanilla. Start up the mixer and let everything cream together. Stop mixer and add 3 teaspoons of baking power, 1/4 cup of evaporated milk and mix again. Stop mixer and add a pinch of salt, 3 cups of flour and then turn on the mixer and mix together. Add water as needed (probably less than 3 tablespoons) and balance this out with flour to get the right firm texture. Flour your surface and kneed the dough. Freeze the dough in a freezer bag from between a half an hour to an hour. Shape the dough into muffin tins and form to leave an open space for the filling. Set this in the fridge for approximately twenty minutes as you make your filling Peal mango and sapodilla, take a small slice of each and mince them into small pieces. Dilute a teaspoon of corn starch into water. Add one of your minced fruits to a pan followed by the diluted corn starch mix together under a low flame. Do the same for the other fruit after this is done. Add these mixtures to your dough center and place into the oven at 350 degrees for approximately 45 minutes. |
Ingredients
1/2 cup butter |
|||
