Portuguese Custard Tarts
Portuguese Custard Tarts. These will be a hit at any party or event!
This recipe makes a buttery, sweet custard tart with a custard aromatic that is baked to charred perfection on the top.
Ingredients
- 1 cup white sugar
- 1/2 cup Water
- 1/4 cup cornflour
- 2 cups Milk
- 1/2 cup thickened cream
- 3 egg yolks, beaten
- 4 sheets frozen puff pastry, semi-thawed
Step 1
Preheat oven to 200°C (180°C fan-forced) for 15 minutes.
Step 2
Place sugar and water in saucepan over medium heat. Cook syrup, stirring, for 3 minutes or until sugar dissolves. Boil without stirring for 3 minutes.
Step 3
In a separate bowl, combine cornflour, milk and cream; mix well. Add egg yolks and whisk well.
Step 4
Add sugar mixture slowly, whisking continuously.
Step 5
Pour mixture back into saucepan and cook over medium heat, stirring until mixture comes to the boil. Set aside to cool.
Step 6
Using a 6cm plain round pastry cutter, cut 48 rounds from the semi-thawed pastry sheets.
Step 7
Place pastry rounds into Mini Muffin pans and tamper down to form pastry cups. Prick base of each cup twice with a fork.
Step 8
Place silicone muffin tray on cooling rack. Using a rounded teaspoon, spoon custard mixture into uncooked pastry shells to half-fill.
Step 9
Bake for 20-25 minutes or until tarts are golden and pastry is crisp.
Step 10
Remove immediately from tray and stand tarts on cooling rack.
Step 11
Dust generously with icing sugar and serve warm or just at room temperature.
Chef’s Tips
Add flavourings such as lemon, lime or orange zest.
Portuguese Custard Tarts
Ingredients
- 1 cup white sugar
- 1/2 cup Water
- 1/4 cup cornflour
- 2 cups Milk
- 1/2 cup thickened cream
- 3 egg yolks (beaten)
- 4 sheets frozen puff pastry (semi-thawed)
Instructions
- Preheat oven to 200°C (180°C fan-forced) for 15 minutes.
- Place sugar and water in saucepan over medium heat. Cook syrup, stirring, for 3 minutes or until sugar dissolves. Boil without stirring for 3 minutes.
- In a separate bowl, combine cornflour, milk and cream; mix well. Add egg yolks and whisk well.
- Add sugar mixture slowly, whisking continuously.
- Pour mixture back into saucepan and cook over medium heat, stirring until mixture comes to the boil. Set aside to cool.
- Using a 6cm plain round pastry cutter, cut 48 rounds from the semi-thawed pastry sheets.
- Place pastry rounds into Mini Muffin pans and tamper down to form pastry cups. Prick base of each cup twice with a fork.
- Place silicone muffin tray on cooling rack. Using a rounded teaspoon, spoon custard mixture into uncooked pastry shells to half-fill.
- Bake for 20-25 minutes or until tarts are golden and pastry is crisp.
- Bake for 20-25 minutes or until tarts are golden and pastry is crisp.
- Dust generously with icing sugar and serve warm or just at room temperature.
