Name: Portuguese custard tarts
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 2 tbs Plain Flour; 2 tbs Icing Sugar; 375g Puff Pastry; 250g Caster Sugar; 2 strips Lemon Zest; 1 Stick Cinnamon; 2 Eggs; 4 Egg Yolks; 50g Corn Flour; 500ml Whole Milk; Pod of Vanilla; To serve Cinnamon

Dessert

6 servings

641 cal/serving

Instructions

Step 1

Dust the work surface with plain flour and icing sugar, roll the puff pastry into a 45 x 30 cm rectangle, then roll lengthways into a sausage

Plain FlourIcing SugarPuff Pastry

Step 2

Cut the rolled pastry into 24 wheels about 1–2 cm thick

Step 3

Lightly roll each wheel to fit two 12-hole non-stick fairy cake tins

Step 4

Press the pastry circles into the tins to form thin cases and chill until needed

Step 5

Preheat the oven to 425°F.

Step 6

Make a sugar syrup by boiling caster sugar with lemon zest and the cinnamon stick, reduce until syrupy, cool and remove the cinnamon and lemon

Caster SugarLemon ZestCinnamon

Step 7

Whisk the eggs, egg yolks and cornflour until smooth

EggsEgg YolksCorn Flour

Step 8

Heat the milk with the vanilla pod seeds until just below boiling, then gradually pour the hot milk over the egg mixture and cook on low while whisking to make custard

Whole MilkVanilla

Step 9

Add the cooled sugar syrup to the custard and whisk until slightly thickened

Step 10

Pass the custard through a sieve, pour into the chilled pastry cases and bake for 15 minutes until the pastry is golden and the custard has darkened

Step 11

Cool completely in the tins then sift over icing sugar and ground cinnamon to serve

Icing SugarCinnamon