Portuguese custard tarts
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
📖 Instructions:
STEP 1Roll the pastryMix the flour and icing sugar, and use this to dust the work surface. Roll the pastry out to make a 45 x 30cm rectangle. Roll up lengthways to create a long sausage shape.STEP 2Cutting pastry into roundsCut the pastry into 24 wheels, about 1-2cm thick.STEP 3Roll out each pastry portionRoll each wheel lightly with the rolling pin to fit 2 x 12-hole non-stick fairy cake tins.STEP 4Press pastry into the tinPress the pastry circles into the tins and mould into the tins to make thin cases. Chill until needed.STEP 5Make the infused syrupHeat the oven to 220C/fan 200C/gas 7. Make a sugar syrup by bringing the sugar, 200ml water, lemon zest and cinnamon stick to the boil. Reduce until syrupy, allow to cool, then remove the cinnamon and lemon. Whisk the eggs, egg yolks and cornflour until smooth in another large pan.STEP 6Making custardHeat the milk and vanilla pod seeds in a separate pan until just below the boil. Gradually pour the hot milk over the eggs and cornflour, then cook on a low heat, continually whisking.STEP 7Add syrup to custardAdd the cooled sugar syrup to the custard and whisk until thickened slightly.STEP 8Pour custard into the tinsPour the custard through a sieve. Pour into the pastry cases and bake for 15 minutes until the pastry is golden and the custard has darkened.STEP 9cool and dust with icing sugarCool completely in the tins then sift over icing sugar and ground cinnamon to serve.
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