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
3 free-range egg yolks
125g caster sugar
1 tsp vanilla extract
175ml full-fat milk
225ml double cream
300g ready-rolled puff pastry
Plain flour, for dusting
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
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.