Portuguese Custard Tarts
Lis Harvey was the winner of the People's Choice Award at Bent on Cookin' the Books, a quarterly event held at the Bent on Food Cooking School. You can read more about Lis here. Here is the recipe that won her this illustrious award!
3 egg yolks (or 2 egg yolks and 1 whole egg)
115g castor sugar
2 tablespoons of cornflour
230 ml cream (or full cream milk)
170 ml milk
2 tsp vanilla extract (or Queen Vanilla Bean Paste)
300g rolled puff pastry (or one sheet of puff pastry)
1. Lightly grease a 12 hole 18 ml muffin tray.
2. Put the egg yolks, sugar and cornflour in a pan and whisk together. Gradually whisk in the cream and milk until smooth.
3. Place the pan over a medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract. Transfer the custard to a bowl, cover the surface with cling film to prevent a skin forming and leave to cool.
4. Preheat oven to 200 C
5. Cut the pastry dough sheet in half, put one half on top of the other and set aside for 5 minutes. Roll up the pastry tightly from the short end and cut the pastry log into 12 x 1cm rounds. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm in diameter.
6. Press the pastry rounds into the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until pastry and custard are golden. Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool.
Lis found this recipe at Not Quite Nigella
Lis shares her tips on perfecting this recipe here.
The Bent on Food Cooking School is located in beautiful Wingham on the Mid North Coast of New South Wales. You can read more about the Cooking School and upcoming cooking events here.