Portuguese custard tarts

Name: Portuguese custard tarts
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 2 tbsp all-purpose flour; 2 tbsp powdered sugar; 13 oz puff pastry; 9 oz superfine sugar; 2 lemon zest; 1 stick cinnamon; 2 eggs; 4 egg yolks; 1 ¾ oz corn flour; 2 cups whole milk; Pod of vanilla; To serve cinnamon

A weekend Portuguese dessert. Ready in about 40 minutes. Difficulty: more effort.

25 minPrep (about)
15 minCook (about)
40 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 7 people +

Changed from 4 to 7 people · Back to 4

3 ½ tbsp all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
3 ½ tbsp powdered sugar Shopping tip: Powdered sugar (UK: icing sugar).
1.4 lb puff pastry
15 oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
4 lemon zest
4 eggs
7 egg yolks
3 oz corn flour
3 ¾ cups whole milk

Spices & seasonings (3): cinnamon, vanilla, cinnamon

2 sticks cinnamon
Pod of vanilla
To serve cinnamon

How to make it

Steps in our own plain words.

Roll the pastry.
Mix your flour plus icing sugar, plus use this to dust the work surface.
Roll your pastry out to make 45 x 12 inches rectangle.
Roll up lengthways to create long sausage shape.
Cutting pastry into rounds.
Cut the pastry in 24 wheels, about 1-¾ inch thick.
Roll out each pastry portion.
Roll every wheel lightly using your rolling pin.
Do it to fit 2 x -hole non-stick fairy cake tins.
Press pastry into the tin.
Press the pastry circles in the tins and mould in the tins to make thin cases.
Chill until needed.
Make the infused syrup.
Turn the oven on to 425°F (400°F for a fan oven).
Make a sugar syrup cinnamon stick, lemon zest, ¾ cup + 1 tbsp water and by bringing the sugar to the boil.
Reduce until syrupy, let it cool.
Remove the cinnamon and lemon.
Whisk the cornflour, egg yolks and eggs until smooth in another large pan.
Making custard.
Heat your milk plus vanilla pod seeds in a separate pan till below the boil.
Gradually pour your hot milk over the eggs and cornflour.
Cook on a low heat, continually whisking.
Add syrup to custard.
Add your cooled sugar syrup to the custard.
Whisk until thickened slightly.
Pour custard into the tins.
Pour the custard through a sieve.
Pour into the pastry cases.
Cook in the oven for 15 min till your pastry is golden plus the custard has darkened.
Cool and dust with icing sugar.
Cool fully in your tins then sift over icing sugar plus ground cinnamon to serve.