Name: Portuguese Custard Tarts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Ingredients: 200ml water; 250g golden caster sugar; 1 stick cinnamon; 2 strips lemon zest; 2 sheets frozen puff pastry sheets; 4 egg yolks; 2 eggs; 50g cornflour; 1 vanilla pod, split and the inside scraped out; 500ml milk; Icing sugar for dusting

Portuguese Custard Tarts

Better than any top patisserie, these yummy tarts are SO much easier than you think!

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Serves 12

Prep

20M

Cook

15M

Total

35M

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These sweet little pastries are guaranteed to work every time!

Ingredients

200ml water

250g golden caster sugar

1 stick cinnamon

2 strips lemon zest

2 sheets frozen puff pastry sheets

4 egg yolks

2 eggs

50g cornflour

1 vanilla pod, split and the inside scraped out

500ml milk

Icing sugar for dusting

Method

Grease a 12-case non-stick cupcake tin.

In a medium saucepan, add water, cinnamon and lemon zest and bring to boil, stirring so sugar is dissolved – for above 5 minutes. Remove cinnamon and lemon, set aside.

Use an egg ring to cut 12 circles in the puff pastry. Press into muffin tins to create pastry cases. Set aside.

In a large bowl, add egg yolks, eggs and cornflour and whisk to combine.

In a large saucepan, bring milk and vanilla to the boil. Allow milk to cool a little and then add to egg mixture, whisking constantly. Pour back into the saucepan and whisk over medium heat until custard thickens. Pour into a large jug, through a sieve, pushing through any lumps.

Pour custard into pastry cups. Cook in a 220c oven for 15 minutes. Dust with icing sugar and serve.