Lemon Tompous Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the pastry:
Ready-rolled puff pastry
1 egg, whites only, beaten
For the custard:
1 cup (250 ml) whole or skim milk
1 tsp vanilla bean paste or vanilla extract
A pinch of salt
2 eggs, yolks only
1/5 cup (40 g) granulated sugar
1 lemon, zest only
2 tbsp corn flour (maizena)
For the glaze:
1 cup (100 g) powdered sugar
1 egg, whites only, beaten
1 lemon, zest and 1/2 tsp of the juice
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Directions: |
Directions:To prepare the pastry:
Preheat the oven to 450ºF (225ºC). Grease a baking sheet. Cut the puff pastry into rectangular pieces of roughly 2.5 inches x 5 inches (6 cm x 12 cm) and place on the baking sheet. Brush with egg.
Bake for 10 minutes or until the pastry turns golden brown. Carefully hold the hot pastry in a kitchen towel and carefully separate the top and bottom layers with a sharp, serrated knife.
Place the pastry aside to cool while you get on with the custard.
To make the custard:
In a saucepan over a low heat, heat the milk with the vanilla and salt. Beat the egg yolks, sugar and the lemon zest until light and foamy. Add the corn flour and whisk to prevent lumps.
Add a few tablespoons of the warm milk to the egg mixture, whisk, and then add the egg mixture to the saucepan with milk.
Keep whisking until the custard is nice and thick. Remove from the heat. Press some plastic wrap onto the surface of the custard to prevent a skin from forming and allow to go stone cold.
To make the glaze:
Combine the powdered sugar, egg white, lemon juice and zest. Beat for about five minutes. Once the pastry is cool, glaze the top of the pastry halves. Now spoon the cooled custard on the bottom pastry halves. Press the halves together. Serve immediately, or chill until ready to serve. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:40 minutes |
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