INGREDIENTS

INSTRUCTIONS

First, make the pastry. Mix the flour and first measure of water in a
bowl then chill for half an hour in the fridge. Take the dough out of
the fridge and flatten the dough to a rectangle. Flatten the  margarine
to about half the size of the dough then place the  margarine over the
dough, covering the margarine with the remaining  dough and seal the
edges thoroughly.  Using a rolling pin, roll out the dough to a
rectangle then fold the  dough in thirds and roll out again. Roll out
once more then roll the  dough up (swiss roll style). Wrap the dough in
plastic wrap and chill  for 1 hour.  Slice the dough roll into rounds
about 5mm. thick and place each in a  small greased tart case, gently
using your thumb and forefinger to  flatten the dough over the entire
tart case.  Boil the sugar and water for 2 minutes then set aside.
Dissolve the corn flour in a bowl with a little cold water. Bring the
milk to the boil then pour over the cornflour, whisking thoroughly to
mix. Add the boiled sugar/water mixture and egg yolks and whisk
thoroughly.  Pour the mixture into a jug then then pour the custard
mixture into  the tart cases, almost to the top. Bake the tarts in a
very hot oven  of 250øc. for about 15-20 minutes or until golden.
Sprinkle with a  hint of cinnamon and serve warm.  Converted by
MC_Buster.  Per serving: 1084 Calories (kcal); 21g Total Fat; (17%
calories from  fat); 13g Protein; 216g Carbohydrate; 851mg Cholesterol;
37mg Sodium  Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable;
0 Fruit; 3  Fat; 13 1/2    Other Carbohydrates  Converted by MM_Buster
v2.0n.

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2495
Calories From Fat: 1067
Total Fat: 120.5g
Cholesterol: 752.2mg
Sodium: 3367.8mg
Potassium: 377.3mg
Carbohydrates: 337.6g
Fiber: 5.6g
Sugar: 200g
Protein: 26.7g