in other words. Portuguese custard tarts. (: Yes! I tried making them again using another recipe (: hehe This time I had to cook the custard to make it thicker before filling the tarts up. I prefer this one as compared to the other. But this one doesn’t seem to caramelise the top as much so I cheated and used a blow torch! haha
The only thing I wasn’t able to do is to keep the pastry crispy long enough. After a few days in an air tight container, the tart goes all soft! So the only solution : finish all of them up within 2 days! haha
This recipe used puff pastry like I did before, and I still do prefer using puff pastry. I think it makes the tarts taste nicer. All the buttery goodness (:
so here’s the recipe! Let me know which you prefer!
Recipe adapted from My Dish
1 sheet of ready rolled puff pastry
3 Egg yolks
115 g Caster Sugar
2 tbsp. Cornflour
200 g Double cream
150 ml fresh milk
2 tsp Vanilla Extract
25 g brown sugar
1. Place the egg yolks, sugar and cornflour into a saucepan over a low heat and whisk. Gradually whisk in the cream and milk until smooth. As it begins to thicken, remove from the heat and stir in the vanilla extract. Transfer the custard to a bowl, cover with Clingfilm and set aside to cool.
2. Preheat the oven to 190C. Lightly grease a 12 hole muffin tin.
3. Cut the pastry sheet in half, put one on top of the other and set aside for 5 minutes. Roll up the pastry tightly from the shorter side and cut into 12 rounds.
4. Lay each pastry round on a lightly floured surface and using a rolling pin, roll out each round to about 10cm in diameter.
5. Press the pastry rounds into the holes of the muffin tin and spoon the cooled custard into the pastry cases. Sprinkle with the brown sugar and bake for 20-25 minutes or until the pastry and custard are golden. I prefer having the top caramleised, so I used a blow torch to get the colour at the top (:
6. Leave the tarts in the tin for at least 5 minutes then transfer to a wire rack to cool.
All cooled and ready to be taken out (:
crispy on the outside, soft and gooey on the inside. YUMS!