Portuguese Custard Tarts
- Replies 1
I first tasted these when my boss brought them into work . She had paid $5 each .
These taste exactly like those authentic tarts.
Serves 12
Prep time 40 min plus chilling
Cook time 30 min
Ingredients
2 egg yolks
1 whole egg
1/2 cup 110g caster sugar
1 1/2 tablespoon cornflour
1 1/4 cups 310mls milk
1 cup 250mls thickened cream
1 1/2 teaspoon vanilla extract
2 teaspoon caster sugar extra
2 sheets frozen puff pastry thawed
Method
1. Preheat oven 200° C 180 °C fan-forced. Grease a 12 hole muffin pan
2. Whisk egg yolks, whole egg, sugar, and cornflour in a medium saucepan until well combined. Slowly add the milk and then the cream, stirring until combined.
3. Turn heat on to low and cook custard, stirring constantly with the whisk until it comes to a simmer and begins to thicken. Remove from heat and stir in vanilla extract.
Transfer custard to a heat proof bowl and cover with plastic wrap. Place in the fridge for 1 hour .
4. Combine sugar and cinnamon and sprinkle half the mixture over one sheet of the pastry sheets. Cover with another pastry sheet and spread remaining cinnamon sugar mixture.
Press the two sheets together using a rolling pin. Firmly roll the two sheets of pastry together into a log. Using a sharp knife cut into 12 pieces.
5. Place each pastry portion on a lightly floured board . Flatten slightly then using rolling pin roll into a small circle 10cm ( 4in). Gently push the pastry into a muffin tin hole. Repeat with remaining pastry portions.
6. Spoon the cooled custard evenly into pastry cases. Bake in preheated oven for 30 min or until pastry is crisp and the custard is golden.
7. Remove from oven and stand the tarts in tun for 5 min before transferring to a wire rack to cool completely. Serve at room temperature
These taste exactly like those authentic tarts.
Serves 12
Prep time 40 min plus chilling
Cook time 30 min
Ingredients
2 egg yolks
1 whole egg
1/2 cup 110g caster sugar
1 1/2 tablespoon cornflour
1 1/4 cups 310mls milk
1 cup 250mls thickened cream
1 1/2 teaspoon vanilla extract
2 teaspoon caster sugar extra
2 sheets frozen puff pastry thawed
Method
1. Preheat oven 200° C 180 °C fan-forced. Grease a 12 hole muffin pan
2. Whisk egg yolks, whole egg, sugar, and cornflour in a medium saucepan until well combined. Slowly add the milk and then the cream, stirring until combined.
3. Turn heat on to low and cook custard, stirring constantly with the whisk until it comes to a simmer and begins to thicken. Remove from heat and stir in vanilla extract.
Transfer custard to a heat proof bowl and cover with plastic wrap. Place in the fridge for 1 hour .
4. Combine sugar and cinnamon and sprinkle half the mixture over one sheet of the pastry sheets. Cover with another pastry sheet and spread remaining cinnamon sugar mixture.
Press the two sheets together using a rolling pin. Firmly roll the two sheets of pastry together into a log. Using a sharp knife cut into 12 pieces.
5. Place each pastry portion on a lightly floured board . Flatten slightly then using rolling pin roll into a small circle 10cm ( 4in). Gently push the pastry into a muffin tin hole. Repeat with remaining pastry portions.
6. Spoon the cooled custard evenly into pastry cases. Bake in preheated oven for 30 min or until pastry is crisp and the custard is golden.
7. Remove from oven and stand the tarts in tun for 5 min before transferring to a wire rack to cool completely. Serve at room temperature
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