Portuguese Custard Tarts
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)
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.
Notes
Add flavourings such as lemon, lime or orange zest.
