Portuguese Custard Tarts
This delightful recipe combines a buttery puff pastry crust with a rich and velvety vanilla custard filling, resulting in beautifully golden-brown and flavorful custard tarts. The creamy custard is made by infusing vanilla seeds into a mixture of egg yolks, sugar, cornflour, milk, and cream, creating a luscious filling that complements the flaky pastry perfectly. Baked to perfection in a muffin tray, these custard tarts are a delicious treat that is sure to please your taste buds with every bite.
— Constant Cookbook
Ingredients
- , for greasing butter
- 3 free-range egg yolks
- 125g/4½ oz caster sugar
- 30g/1oz cornflour
- 1 vanilla pod
- 175ml/6fl oz full-fat milk
- 225ml/8fl oz double cream
- 300g/10½ oz ready-rolled puff pastry
- , for dusting plain flour
- , for dusting icing sugar
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease the wells of a 12-hole muffin tray with butter.
- In a pan, heat the egg yolks, sugar and cornflour over a low to medium heat, whisking continuously until thickened and well combined.
- Add the vanilla seeds, then add the milk and cream in a thin stream, whisking continuously, until the mixture is thick, smooth and well combined.
- Continue to stir the custard mixture until it comes to the boil, then remove from the heat and cover the surface with cling film. (This prevents a skin from forming on the custard.)
- Roll out the puff pastry onto a clean work surface lightly dusted with flour and icing sugar. Cut the pastry in half and place one sheet on top of the other. Roll the pastry sheets up like a Swiss roll and cut the roll into twelve slices.
- Lay each of the rolled pastry slices flat onto the work surface and roll out into 10cm/4in discs using a rolling pin.
- Press a pastry disc into each of the wells of the prepared muffin tray. Divide the cooled custard equally among the pastry cases.
- Transfer the muffin tray to the oven and bake the tarts for 18-20 minutes, or until the custard has set and is pale golden-brown and the pastry is crisp and golden-brown. Allow to cool in the tin.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 12
Comments
No comments found.