Portuguese Tarts

Method

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!