Creamed horns has always been my weakness. The layers of flaky pastry and the creaminess of the filling is just so scrumptious. But to keep within my low carb lifestyle, I recently made a batch of milk tart horns and decided not to make the horns too thick. Instead of making thick overlays, I rolled the pastry and cut it in thinner strips which I then cut in half. Winding it on the horn moulds with a thinner spiral overlay. I purchased the horn moulds at Cab Foods but it is also available from other baking suppliers.
Flaky horns are often filled with cream but I decided to fill mine with a milk tart filling. However, fillings like chocolate mouse, caramel and custard are also absolutely delicious.
Below I share my recipe for my milk tart horns.
Milk Tart Horns
flaky and creamy
Prep time: 15 min
Baking time: 15 min
Servings: 18 horns
Ingredients
200g Puff Pastry (Shop bought – half of 400g packet)
Milk Tart Filling
½ cup cream
¼ cup erythritol
½ cup cremora creamer
1 Tbs salted butter
½ tsp vanilla essence
½ cup cold water
1 egg
½ tsp cinnamon
¼ tsp psyllium husk
Directions
Place cream, erythritol, butter and vanilla essence in a saucepan on a low heat – stirring continuously until it resembles a condensed milk mixture. Take off the heat. In a mixing bowl, add cremora creamer and cold water and mix with a hand mixer until well incorporated. Then add the egg and mix well. Return the condensed milk mixture to the heat and slowly add the cremora mixture to it. Add the psyllium husk to thicken the mixture and then add the cinnamon. Stir well. Transfer to a bowl and place clingfilm on top of the mixture to prevent a skin from forming on top. Allow the mixture to cool and thicken. For the horns, preheat oven to 180°C and line a large baking sheet with parchment paper. Roll 200g of puff pastry on a lightly floured surface. Cut pastry dough into thin strip (about 2cm in width and 30cm in length – then cut the strip in half again). Spray the moulds with Spray and Cook and wind the pastry on the moulds starting with the pointing end and then rolling it in thin overlapping spirals. Space horns on the baking sheet and bake for 15 minutes until golden brown. Remove horns from oven and slide out the moulds. Allow horns to cool completely before piping the milk tart filling inside. Dust with powdered sugar and serve.
