Yummy! These were just amazing and I found them so much fun to cook.
I love to cook and trying new things is always a big thrill. These little suckers were amazingly good to eat and they taught me a new pastry technique that I had never even thought of. Always a winner!
Portuguese Custard Tarts
3 egg yolks
115 g caster sugar (I cut down the sugar a little, just used 100g)
2 tablespoons cornflour
400 mL low fat milk
2 teaspoons vanilla extract
2 sheets puff pastry (I used 1 puff and 1 shortcrust, combined them following instructions and they turned out great)
Lightly grease a 12 hole muffin tray.
Whisk egg yolks, sugar and cornflour together in a saucepan until fully combined.
Gradually whisk in milk until smooth.
Over medium heat, cook, stirring, until the mixture thickens and comes to the boil.
Immediately remove from the heat and stir in vanilla extract.
Transfer custard to a bowl, cover surface with cling wrap and leave to cool.
(I just left it in the pot and draped over a tea towel)
Preheat oven to 200°C.
Cut pastry dough sheet in half, place one half on top of the other. Do the same with the
other sheet. Set aside to rest for 5 minutes.
From the short end, roll up pastry tightly and cut the ‘log’ into 2 cm rounds (six per pastry
sheet). Lay each pastry round on a lightly floured surface and using a rolling pin, roll out
to 10 cm circle.
Press pastry rounds into the muffin tins. Stir the cooled custard well. Spoon in cooled custard.
Bake for 20-25 minutes or until pastry and custard are golden.
Leave the tarts in muffin tins for 5 minutes, then transfer to a wire rack to cool
completely, or if serving hot, serve immediately with ice-cream.
Or if you are like us, grab a burning hot one and go for an evening walk. Walk about the neighbourhood with your mouth wide open trying to avoid 3rd degree burns on the inside of your mouth. Hope to not see any neighbours.
Admittedly they were easier to deal with later that evening, but where is the fun in that?