Portuguese custard tarts

Delicious flaky tarts filled with a creamyeggy custard and dusted with a sprinkle of cinnamon

Spanish
Main

160

Calories

17 g

Carbs

9 g

Fat

2 g

Protein

Portuguese custard tarts

Method

Roll the pastry. Mix the flour and icing sugar, and use this to dust the work surface. Roll the pastry out to make a 45 x 30cm rectangle. Roll up lengthways to create a long sausage shape.

Cut the pastry into 24 wheels, about 1-2cm thick.

Roll out each pastry portion. Roll each wheel lightly with the rolling pin to fit 2 x 12-hole non-stick fairy cake tins.

Press pastry into the tin. Press the pastry circles into the tins and mould into the tins to make thin cases. Chill until needed.

Make the infused syrup. Heat the oven to 220C/fan 200C/gas 7. Make a sugar syrup by bringing the sugar, 200ml water, lemon zest and cinnamon stick to the boil. Reduce until syrupy, allow to cool, then remove the cinnamon and lemon. Whisk the eggs, egg yolks and cornflour until smooth in another large pan.

Making custard. Heat the milk and vanilla pod seeds in a separate pan until just below the boil. Gradually pour the hot milk over the eggs and cornflour, then cook on a low heat, continually whisking.

Add syrup to custard. Add the cooled sugar syrup to the custard and whisk until thickened slightly.

Pour custard into the tins. Pour the custard through a sieve. Pour into the pastry cases and bake for 15 minutes until the pastry is golden and the custard has darkened.

cool and dust with icing sugar. Cool completely in the tins then sift over icing sugar and ground cinnamon to serve.

Ingredients

Plain Flour

Plain Flour

2 tbs

Icing Sugar

Icing Sugar

2 tbs

Puff Pastry

Puff Pastry

375g

Caster Sugar

Caster Sugar

250g

Corn Flour

Corn Flour

50g

Whole Milk

Whole Milk

500ml

Vanilla

Vanilla

Pod of

Cinnamon

Cinnamon

To serve

Egg

Egg

2

Egg

Egg

4 Egg Yolk

Lemon

Lemon

2 strips of Lemon Zest

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