Kieran and I went to Portugal recently for the weekend with my aunt and uncle, which was a lot of fun – and also the perfect opportunity to stuff my face with these. I LOVE a portuguese custard tart.
The only place you can get decent ones here is, bizzarely, a chinese bakery in town, so I thought I’d make my own.
They are completely different from egg custard tarts – I’d never made custard this way before and I was concerned when I tasted it that it was far too sweet. However, when baked and tasted with the pastry, it was perfect.
They puffed a lot when they were baked, but as they cool they settle back into the pastry normally and the custard has a lovely sheen.
Recipe adapted from Victor Felisberto from Portal Restaurant, published in Olive magazine.
- 250g golden caster sugar
- 2 slices lemon
- 2 cinnamon sticks
- 250 semi skimmed milk
- 30g plain flour
- 20g cornflour
- few drops vanilla extract
- 3 egg yolks
- 1 whole egg
- 375g puff pastry
- Tip the sugar, lemon and cinnamon into a pan with 125ml water and bring to the boil.
- Mix the flour, cornflour and vanilla with a small amount of milk into a paste.
- Boil the rest of the milk and pour onto the paste, mixing. Pour back into the pan and simmer, whisking until the mixture is thick.
- Remove the cinnamon and lemon and add the sugar to the pan.
- Add the eggs and bring back to a simmer, whisking until smooth.
- Pour into a jug, cover with cling film and cool.
- Heat the oven to 220c/fan200c/gas7 and heat a baking tray in the bottom of the oven.
- Roll out the puff pastry , lightly dusted with flour and icing sugar.
- Cut the pastry in half and lay one sheet on top of the other.
- Roll the pastry sheets up like a swiss roll and cut 12 slices approx 1-2cm thick.
- Roll each slice into 10cm discs. Press each disc into the wells of a buttered muffin tray. Divide the custard between the pastry cases.
- Bake them for 18-20 mins on the preheated baking sheet or until the custard has puffed up and the pastry is cooked and golden brown.
- Cool in the tin and serve with a dusting of cinnamon and icing sugar.