Tuesday
Recipe Spot – Portuguese Custard Tarts- Faff-Free Cooking with Jackie Johnson
My motto has
always been ‘never trust a skinny cook!' I do like to share recipes that I know
work for me. They are not necessarily of my invention – but I will always give
you the origin and maybe the story behind them! These recipes are relatively
easy to make – hence the title, Faff-Free Cooking.
So today’s
treat is - Portuguese custard tarts
Ingredients
3 free-range egg yolks
125g caster sugar
30g cornflour
1 tsp vanilla extract
175ml full-fat milk
225ml double cream
300g ready-rolled puff pastry
Plain flour, for dusting
Preparation
method
1. Preheat
the oven to 180C/350F/Gas 4. Grease the wells of a 12-hole
muffin tray
with butter.
2. In a pan,
heat the sugar, egg yolks and cornflour over a low to
medium heat,
whisking continuously until thick.
3. Add the
vanilla extract, then add the milk and cream in a thin stream,
whisking
again, until the mixture is thick, smooth and well
combined.
4. Continue
to stir the custard mixture until it comes to the boil, then
remove from
the heat and cover the surface with a plate to prevent a skin forming.
5. Roll out
the puff pastry onto a clean work surface lightly dusted with flour. Cut the
pastry in half and place one sheet on top of the other. Roll the pastry sheets
up like a Swiss roll and cut the roll into twelve slices.
6. Lay each
of the rolled pastry slices flat onto the work surface and roll
out into
10cm/4in discs using a rolling pin.
7. Press a
pastry disc into each of the wells of the prepared muffin tray.
Divide the
cooled custard equally among the pastry cases.
8. Bake the
tarts in the muffin tray for 18-20 minutes, or until the custard has set and is
pale golden-brown. Let them cool in the tin.
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