Portuguese Custard Tarts

So, the lovely Jesse visited and we had a lovely time cooking together. The menu of the night was Claypot Chicken Rice and Portuguese Custard Tarts. Both turned out absolutely scrumptious. Granted, there were times we weren't sure our dinner was going to turn out well, yet it did!

We had a delicious salty-sweet-savoury dinner, followed by these luscious golden tarts.

PORTUGUESE CUSTARD TARTS

Adapted from Simon Rimmer

Butter, for greasing

3 Egg Yolks

125g Caster Sugar

30g Cornflour

1 teaspoon Vanilla Extract

175ml Full Cream Milk

225ml Thickened Cream

Plain Flour and Icing Sugar, for dusting

Preheat the oven at 150 Celsius. Grease the wells of a 12-hole large cupcake tray with Butter.

In a pan, heat the Egg Yolks, Caster Sugar and Cornflour over a low to medium heat, whisking continuously until thickened and well combined.

Add the Vanilla Extract, then add Full Cream Milk and Thickened Cream, in a thin stream, whisking continuously, until the mixture is thick, smooth and well combined.

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

Roll out the Puff Pastry onto a clean work surface and lightly dust with Plain Flour and Icing Sugar. Cut the Puff Pastry in half and place one sheet on top of the other. Roll the Puff Pastry sheets up like a Swiss Roll and cut the roll into twelve slices.

Lay each of the rolled pastry slices flat onto the work surface and roll out into 10am discs using a rolling pin.

Press a pastry disc into each of the wells of the prepared cupcake tray. Divide the cooled custard equally among the pastry cases.

Transfer the tray to the oven and bake tarts for 18 - 20 minutes, or until the custard has set and is pale golden-brown in colour and the pastry is crisp and golden-brown. Allow to cool in the tray before removing for storage.