Portuguese custard tarts
STEP 1 Roll the pastry Mix the flour and icing sugar, and use this to dust the work surface. Roll the pastry out to make a 45 x 30cm rectangle. Roll up lengthways to create a long sausage shape. STEP…
- Prep
- 18 min
- Cook
- 41 min
- Total
- 59 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Roll the pastry Mix the flour
Roll the pastry
Mix the flour and icing sugar, and use this to dust the work surface. Roll the pastry out to make a 45 x 30cm rectangle. Roll up lengthways to create a long sausage shape.
Cutting pastry into rounds Cut the
Cutting pastry into rounds
Cut the pastry into 24 wheels, about 1-2cm thick.
Roll out each pastry portion Roll
Roll out each pastry portion
Roll each wheel lightly with the rolling pin to fit 2 x 12-hole non-stick fairy cake tins.
Press pastry into the tin Press
Press pastry into the tin
Press the pastry circles into the tins and mould into the tins to make thin cases. Chill until needed.
Make the infused syrup Heat the
Make the infused syrup
Heat the oven to 220C/fan 200C/gas 7. Make a sugar syrup by bringing the sugar, 200ml water, lemon zest and cinnamon stick to the boil. Reduce until syrupy, allow to cool, then remove the cinnamon and lemon. Whisk the eggs, egg yolks and cornflour until smooth in another large pan.
Making custard Heat the milk and
Making custard
Heat the milk and vanilla pod seeds in a separate pan until just below the boil. Gradually pour the hot milk over the eggs and cornflour, then cook on a low heat, continually whisking.
Add syrup to custard Add the
Add syrup to custard
Add the cooled sugar syrup to the custard and whisk until thickened slightly.
Pour custard into the tins Pour
Pour custard into the tins
Pour the custard through a sieve. Pour into the pastry cases and bake for 15 minutes until the pastry is golden and the custard has darkened.
cool and dust with icing sugar
cool and dust with icing sugar
Cool completely in the tins then sift over icing sugar and ground cinnamon to serve.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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