I’ve been feeling a little speechless lately.
Can I say speechless in regards to writing? Or is wordless better?
Maybe I have a bit of writer’s block…
There’s been a lot happening, but I don’t want to jinx it by telling you just yet.
And I have a lot of yummy recipes to share with you, but I’m struggling to find the words to put with them!
So I’m sorry for my boring posts of late. Maybe I’ll just start posting photos and recipes from now on? How many of you actually read blogs, and how many of you are just after the photos and the recipe?
Well, now that I’ve put that out there, I can get on with telling you about these tarts.
I made them a couple of months ago, to take to dinner with Mr Man’s family.
There had been quite a few hints dropped. Of a love for things with custard, of a love for Portugese tarts, and stories of those delicious Portuguese tarts they used to buy from this quaint little bakery in London…
So I took the hint and Portuguese tarts it was 😉
A girlfriend of mine, Olivia, was visiting while I was baking. She styled this shoot gorgeously, and even took a few photos for me.
Oh, and just incase you were wondering? The tarts went down a treat!
- 2 sheets good quality puff pastry, thawed
- ¼ cup milk
- 3 tbsp plain flour
- 1 cup milk
- 1 vanilla bean
- 1⅓ cups caster (superfine) sugar
- ⅔ cup water
- 6 egg yolks
- Preheat the oven to 180 C (350 F) and lightly grease a 12-hole muffin tin.
- To make the pastry, layer the sheets of puff pastry on top of each other and roll them up into a tight cylinder.
- Cut the cylinder into 12 slices. Place each round of pastry into a muffin hole and press it into the base and up around the sides. Set aside.
- To make the custard filling, whisk together ¼ cup of milk with the plain flour in a large bowl.
- Bring the remaining 1 cup of milk to the boil in a small saucepan with the seeds from the vanilla bean. Pour the hot milk into the flour mixture in a steady stream, whisking constantly.
- In another small saucepan, heat the sugar and water until just boiling. Pour the sugar syrup into the milk mixture in a slow, steady stream, whisking vigourously.
- In another large bowl, lightly whisk together the egg yolks. Pour the sugar and milk mixture into the egg yolks in a steady stream, whisking constantly as not to scramble the eggs.
- Transfer the custard into a jug. Pour the custard into the pastry cases and bake for approx. 15 minutes, until the tops are dark and caramelised.
- Makes 12 tarts.
- Happy baking!
Adapted from Eat This Food.