PORTUGUESE CUSTARD TARTS
Makes 1 dozen
3 egg yolks
6 tablespoons caster sugar
2 tablespoons cornflour
100 cream
300 mls milk
2 tsp vanilla essence
1-2 sheets of ready rolled puff pastry
Pre heat oven to 200C.
In a pot heat the cream, milk and vanilla essence, on a medium heat.
In a bowl, whisk the eggs and sugar together until pale and creamy and then add 1 tablespoon of the cornflour. Add this mixture to the heated milk/cream stirring constantly. Lower the heat and cook until it begins to thicken - about 10 minutes. Do not stop stirring it or allow it to boil or it might curdle!
Once thickened, allow to cool while you prepare the pastry cases.
Dust a clean surface with flour. Brush one sheet of pastry with melted butter and roll the pastry into a Swiss roll shape and cut into 3cm long tubes. Repeat with the second sheet. Put these into the holes of a muffin tin, and use your thumbs to stretch and mould the pastry into the holes so the bottom is flat and the pastry comes up to the top. Chill in fridge or freezer for 15 minutes.
Once custard has cooled, pour the mixture into the tart cases, not quite to the top of each shell. Cook at the top of the oven for 12-15 minutes or until the tops are browned and they have a slight wobble on. If they are getting too burnt on top, put them on a lower rack until the custard is cooked to “wobble stage” - about 12-15mintes.
Eat with anything, at any time of the day or night!
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