Portuguese Custard Tarts

Let’s make some Portuguese Custard Tarts 🇵🇹🥚🌾🧈

Ingredients 🥚🥛🌾🧈🇵🇹
• Rolled Puff Pastry
• Cinnamon, for sprinkling
• Icing Sugar, for sprinkling
• Flour, for rolling
• Butter, for greasing
• 2 Egg Yolks
• 60g Caster Sugar (¼ cup)
• 250ml Full Cream Milk (1 cup)
• 15ml Cornflour (1 tablespoon)
• 5ml Vanilla Extract (1 teaspoon)

Method 📖
1. Preheat oven: Heat the oven to 180°C (350°F).
2. Separate eggs: Separate the eggs, keeping the egg whites aside for another recipe.
3. Start custard: Place the egg yolks, caster sugar and cornflour in a saucepan and mix. Gradually add the milk, whisking until smooth.
4. Cook custard: Place the saucepan on the hob and whisk continuously until the custard thickens and begins to boil.
5. Add vanilla: Remove from the heat and stir in the vanilla extract.
6. Cool custard: Scrape the custard into a glass bowl using a spatula. Cover the surface directly with cling film to prevent a skin from forming and leave to cool. You may use a pot lid instead, if it fits firmly.
7. Prepare pastry: Lightly flour the work surface. Cut a piece of pastry lengthways and roll it out. Using a large cookie cutter, cut out 8–12 pastry discs.
8. Season pastry: Sprinkle the pastry discs lightly with cinnamon and icing sugar.
9. Prepare tin: Grease the muffin tin thoroughly with butter, making sure the sides are well coated.
10. Shape tarts: Press each pastry disc carefully into the muffin tin.
11. Fill tarts: Spoon the cooled custard into each pastry case and sprinkle with a little cinnamon and caster sugar.
12. Bake: Bake for 20 minutes, until the pastry is golden and the custard is beginning to colour.
13. Cool: Leave the tarts in the tin for about 5 minutes, then carefully transfer them to a cooling rack.

Serve: Taste one while it is still warm, then leave them in a cool, dry place to cool off.

Don’t Forget! 📌