Portuguese custard tarts
A treat that will take you to Lisbon and back
3 egg yolks
2 tbsp cornflour
230ml/8.11fl ozs Cream
170ml/6fl ozs Milk
2 tsp vanilla extract
300g/10.6 ozs rolled or sheet puff pastry
Step 1 – Lightly grease a 12-hole 80ml muffin tray.
Step 2 – Put the egg yolks, sugar and cornflour in a pan and whisk together. Gradually whisk in the cream and milk until smooth.
Step 3 – Place the pan over a 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 cling film to prevent a skin forming and leave to cool.
Step 4 – Preheat the oven to 200C.
Step 5 – Cut the pastry dough sheet in half, put one half on top of the other and set aside for 5 minutes. Roll up the pastry tightly from the short end and cut the pastry log into 12 x 1cm rounds. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm in diameter.
Step 6 – Press the pastry rounds into 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 5 minutes, then transfer to a wire rack to cool completely.