Portugese Custard Tarts
These delectable custard tarts feature a velvety smooth filling encased in layers of flaky, golden puff pastry. The luscious custard is made from a decadent blend of creamy milk, eggs, and vanilla, creating a rich and indulgent treat. Bite into the crisp pastry crust to reveal the creamy custard center, a delightful contrast of textures and flavors that will delight your taste buds with every bite. Perfect for a cozy afternoon treat or a sweet ending to any meal, these custard tarts are sure to become a favorite dessert in your recipe collection.
— Constant Cookbook
Ingredients
- 1 whole egg (large)
- 2 egg yolks (large)
- 115g golden caster sugar
- 2 tbsp cornflour
- 400ml full fat (creamy) milk
- 2 tsp vanilla extract
- 1 sheet ready rolled puff pastry
Instructions
- Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6
- Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
- Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
- Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
- Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
- On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
- Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.
Yield
Makes 12 tartlets
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