Michael and Rachel's

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Portugese Custard Tarts

Updated: 25 Apr 2015

Ingredients

  • 1 large egg
  • 2 egg yolks
  • 115g golden caster sugar
  • 2 tbsp cornflour
  • 400ml full fat milk
  • 2 tsp vanilla extract
  • 1 sheet ready rolled puff pastry

Method

  1. Put the egg, yolks, sugar, and cornflour in a pan and mix well together. Then gradually add the milk in a slow stream, stirring gently, until the mixture is well mixed and smooth.
  2. Place pan on medium heat and stir constantly until the mixture thickens and comes to the boil. Just as it starts to boil, remove pan from the heat and stir in the vanilla extract.
  3. Put the custard in a glass bowl with cling film on top and leave to cool down in the fridge.
  4. Preheat the oven to 180C. Lightly grease a muffin tin.
  5. Cut the pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
  6. On a lightly floured board, roll each round into a disc of approx. 10cm then press into the muffin tin. Crip the edges.
  7. Spoon in the cooled custard and bake for 25 minutes until the pastry is golden and the custard is starting to colour on top. Leave to cool in the tin for 5 minutes then move to a wire rack to finish cooling.