Portuguese Custard Tarts

Instructions

1. 1

   Prepare the pastry

   8 min

   On a clean, flat surface, mix plain flour and icing sugar together thoroughly. Roll out puff pastry until it measures approximately 45 x 30 cm, ensuring the thickness is even. Once rolled out, gently roll the pastry up lengthwise to form a log shape, making sure it is tight but not overly compressed.

2. 2

   Cut the pastry

   4 min

   Using a sharp knife, slice the rolled pastry into 24 equal rounds, each about 1-2 cm thick. Ensure the cuts are clean to maintain the layers of pastry for better texture when baked.

3. 3

   Shape the pastry rounds

   6 min

   Take each pastry round and lightly roll it with a rolling pin to ensure it fits snugly into the two 12-hole non-stick fairy cake tins. Aim for a diameter that allows the pastry to rise slightly above the edges of the holes without tearing.

4. 4

   Mold the pastry

   5 min

   Carefully press each round into the holes of the tins, shaping them into thin pastry cases. Ensure they are evenly pressed and then place the tins in the refrigerator to chill while you prepare the filling.

5. 5

   Make the syrup

   24 min

   Preheat your oven to 220°C (fan 200°C, gas mark 7). In a medium saucepan, combine caster sugar, 200ml of water, lemon zest, and a cinnamon stick. Bring the mixture to a boil, then reduce the heat and let it simmer until it thickens into a syrupy consistency, which should take about 5-10 minutes. Once done, allow the syrup to cool slightly before straining out the cinnamon stick and lemon zest.

6. 6

   Prepare the custard

   11 min

   In a separate pot, heat whole milk slowly along with the seeds scraped from the vanilla pod, bringing it just below boiling point - look for small bubbles forming around the edges. While the milk heats, whisk together eggs, egg yolks, and corn flour in a large bowl until the mixture is smooth. Gradually incorporate the hot milk into the egg mixture, whisking continuously over low heat until the custard thickens and coats the back of a spoon, which should take about 5 minutes.

7. 7

   Combine syrup with custard

   3 min

   Once the custard has thickened, gently stir in the cooled sugar syrup. Continue to whisk until the custard reaches a slightly thicker consistency, ensuring it remains smooth and well combined.

8. 8

   Fill the pastry cases

   36 min

   Strain the custard through a fine sieve to remove any lumps and pour it carefully into the chilled pastry cases. Bake in the preheated oven for about 15 minutes, or until the pastry is golden brown and the custard has darkened slightly on top, indicating it is set.

9. 9

   Cool and serve

   4 min

   After baking, remove the tarts from the oven and allow them to cool completely in the tins. Once cooled, dust the tops with icing sugar and a light sprinkle of cinnamon before serving to enhance the flavor and presentation.

FAQ