Portuguese Custard Tarts
- Taken out of the oven: November 14 2010
- - stored in: RecipesSweets
These cute little numbers are all over the web if you search for them and I've wanted to try making them for a long time, so here they are. This recipe was taken from Not Quite Nigella & slightly adapted, but NQN's original recipe was taken from somebody else so I'm hoping she won't mind me poaching it! They are quite easy to make and taste fantastic. I could even close my eyes and kid myself that I was sitting in a café as I munched on one of these whilst sipping coffee made using our trusty Gaggia. How flash huh? I can't actually use the Gaggia very well, but that is beside the point. Like NQN I used milk only for this, with no cream whatsoever involved, and they were still delicious. I'm not one for avoiding full-fat anything when it's needed so you can believe me when I say that taste is not compromised. I actually used full fat goat's milk without any nasty consequences. They may look a little rough and ready and they don't photograph particularly well, but these custard tarts are impressively yummy. You could really make them every weekend without much fuss.
Portuguese Custard Tarts
The Gaggia with my custard tarts
- 3 egg yolks
- 115g caster sugar
- 2 tbsp cornflour
- 500ml milk (or 230ml cream & 170ml milk combined)
- 2 tsp vanilla extract
- 300g rolled puff pastry
- Lightly grease a 12-hole muffin tray (not a mini-muffin tray!).
- Whisk the egg yolks, sugar and cornflour together in a saucepan and gradually add the milk (or milk and cream) until smooth.
- Place the pan over a medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract.
- Transfer the custard to a bowl. Cover the surface of the custard with cling film to prevent a skin forming and leave to cool.
- Preheat the oven to 200C.
- Cut the pastry dough sheet in half and place one half on top of the other. Set aside for 5 minutes. Roll up the pastry tightly from the short end and cut the pastry log into 12 x 1cm rounds. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm in diameter.
- Press the pastry rounds into the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden. Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- The rolled puff pastry I bought came in 2 sheets and I simply used these together without cutting each of them in half. I used the 425g Jus Rol Puff Pastry Sheets.
- NQN suggested replacing one of the egg yolks with a whole egg which I haven't yet tried, but I will do.