Portugese Custard Tarts
This delectable recipe combines a luxurious vanilla custard with flaky puff pastry to create delightful mini tarts that are perfect for any occasion. The creamy custard filling is made from scratch and encased in buttery pastry, resulting in a heavenly treat that is sure to impress your friends and family.
— Constant Cookbook
Ingredients
- 3 free-range egg yolks
- 115g/4oz caster sugar
- 2 tbsp cornflour
- 230ml/7¾fl oz double cream
- 170ml/5½fl oz milk
- 2 tsp natural vanilla extract
- 1 sheet ready-rolled puff pastry
Instructions
- Put the egg yolks, sugar and cornflour in a saucepan and whisk together. Gradually whisk in the cream and milk until smooth.
- Place the pan over medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract.
- Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin forming and leave to cool.
- Preheat the oven to 190C/375F/Gas 5. Lightly grease a 12-hole (80ml/2½fl oz) muffin tin.
- Cut the pastry sheet in half, put one half on top of the other and set aside for five minutes. Roll up the pastry tightly from the shorter-sided end and cut the pastry log into twelve 1cm/ÃÂýin rounds. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm/4in in diameter.
- Press the pastry rounds into the holes in the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden.
- Leave the tarts in the tin for five minutes, then transfer to a wire rack to cool completely.
Yield
Makes 12 tartlets
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