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Portuguese custard tarts by Nikki Legon

Portuguese custard tarts by Nikki Legon

Portuguese custard tarts...

 

 

shutterstock 146112077
MAKES 12

 

Butter for greasing

3 free range egg yolks (freeze the whites)

125g caster sugar

30g cornflour

Seeds from 1 vanilla pod

175ml full fat milk

225ml cream

300g shortcrust pastry, rolled out

2 tbsp each of flour and icing sugar mixed together

 

 

METHOD

Preheat the oven to 180°C.

In a non-stick pan, heat the egg yolks, sugar and cornflour over a low heat, whisking continuously until thickened and well combined.

Add the vanilla seeds, then the milk and cream in a thin stream, whisking until the mixture is thick and smooth.

Continue to stir the custard mixture until it comes to the boil, then remove from the heat and cover with cling film to prevent a skin forming.

Roll out the pastry onto a clean work surface lightly dusted with the flour and icing sugar mix.

Cut the pastry in half and place one sheet on top of the other.

Roll the pastry up like a Swiss Roll and cut the roll into 12 slices.

Roll out each disc to 10 cm. Butter the muffin tin and press a pastry disc into each well and divide the custard  equally among the pastry cases.

Bake in the oven for 18 to 20 minutes, or until the custard has set and the pastry is golden brown.

Allow to cool in the tin.

Once cool, wrap each one in tin foil.