These beautiful little custard tarts are sold on every corner in Portugal, and the air is full of their fabulous vanilla perfume. Making them from scratch can be a bit of a faff, so here’s a quicker way that still results in deliciously buttery pastry and thick, creamy custard flavoured with vanilla and cinnamon.
- Prep Time : 40 minutes
- Cook Time : 35 minutes
- Yield : 12
- Preheat the oven to 180°C (170°C fan). Start by making the custard – in a pan over a low heat, mix together the egg yolks, Sugar & Crumbs Velvet Vanilla Icing Sugar and cornflour. To start with, you’ll have a really thick, solid paste, but as it warms up it will become more liquid.
- Once the egg yolk mixture is liquid, mix together the milk and double cream, add a small splash to the pan, and mix. Then add the rest of the milk and cream in a steady stream, whisking constantly.
- Once you’ve added all the milk and cream, turn up the heat to medium and keep whisking the custard until it comes to the boil, at which point it should thicken up quickly. Remove from the heat and scrape out into a bowl. Cover with clingfilm to stop a skin forming on the top of the custard, and set aside.
- Next, divide the block of puff pastry in two, and on a floured surface, roll each piece out so it’s roughly the size of an A4 sheet of paper. Lay one sheet on top of the other and roll up tightly. Cut the roll into slices about 2cm thick (cut off and discard the rough edges at either end).
- Butter a 12-hole bun tin. Take each slice of pastry and roll out to make a rough circle about 8 or 9cm in diameter, and use each circle to line a well in the bun tin. Divide the prepared custard amongst the pastry cases – don’t make them too full, as the custard will puff up a bit during cooking – and then bake for 35 minutes.
- When the time’s up, allow the tarts to cool in the tin for about ten minutes, then take them out, sprinkle with Sugar & Crumbs Cinnamon Swirl Icing Sugar, and serve straightaway. These little tarts make a great accompaniment to coffee.