Portuguese Custard Tarts2015-05-05
- Servings : 6
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
- 1 egg
- 2 egg yolks
- 115g golden caster sugar
- 2 tbsps cornflour
- 400ml milk
- 2 tsps vanilla essence
- 1 sheet ready rolled puff pastry
Lightly grease a 12 hole muffin tin and preheat oven to 200 ̊C. Put the egg, yolks, sugar and corn our in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in the vanilla essence.
Put the custard in a glass bowl to cool and cover with cling lm to prevent skin forming.
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.
On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
Spoon in the cooled custard and bake for 20-25 minutes until golden on top. Leave to cool in the tin for 5 minutes then move to a cooling rack to finish cooling or serve warm.