PORTUGESE TARTS
 
 
Ingredients
  • 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
Method
  1. Preheat the oven to 180 C (350 F) and lightly grease a 12-hole muffin tin.
  2. To make the pastry, layer the sheets of puff pastry on top of each other and roll them up into a tight cylinder.
  3. 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.
  4. To make the custard filling, whisk together ¼ cup of milk with the plain flour in a large bowl.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Makes 12 tarts.
  10. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2013/08/01/portugese-tarts/