Portugese Custard Tarts
- Preparation and cooking time
- Total time
- Plus cooling time
- More effort
- Makes Tartlets
Skip to ingredients
- 1 whole egg (large)
- 2 egg yolks (large)
- 115g golden caster sugar
- 2 tbsp cornflour
- 400ml full fat (creamy) milk
- 2 tsp vanilla extract
- 1 sheet ready rolled puff pastry
Method
step 1
Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6step 2
Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.step 3
Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.step 4
Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.step 5
Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.step 6
On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.step 7
Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.
