Ingredients
- 2 sheets puff pastry
- 600ml milk
- 300ml cream
- 1 tsp vanilla bean paste
- 3 eggs
- 4 egg yolks
- 180g caster sugar
- 90g cornflour
Portuguese custard tarts
Method
Preheat oven to 240°C. Lay the pastry sheets on top of one another, then coil up to form a log. Cut 12 slices, then roll these out on a lightly floured board to 2mm thick. Cut into a neat disc and line into ½ cup muffin pans.
Boil the milk, cream and vanilla paste. Whisk the eggs, yolk, sugar and cornflour until very smooth. Pour the milk mixture onto the eggs, whisk smooth, then return to the saucepan.
Simmer for 3 minutes, whisking constantly, until thick and smooth. Set aside to cool.
Spoon or pipe the custard into the pastry shells, then bake immediately for 12-15 minutes, until the pastry is golden and crisp and the custard is lightly blackened on top. Cool on a wire rack.
Submitted byFast Ed
Tips and Tricks
We recommend purchasing free-range and organic eggs where possible to ensure the highest standards of animal welfare.
Cream often goes to waste if it is forgotten about in the fridge – instead it can be frozen in small freezer safe containers and defrosted when needed.
To use up leftover puff pastry, cut into small strips and brush with beaten egg. Sprinkle with cheese or cinnamon and sugar for a quick treat!
