Saturday, 19 July 2008

Custard Tarts

So I finally got round to recreating the amazing custard tarts I had a few weeks ago, having spent the interim time thinking about them a lot. Turns out they're pretty easy to make especially if you buy the pastry. Using cornflour in the custard, not only thickens the custard but stabilises the mixture so its much less likely to split. I baked these in a cupcake tray and then transferred them to the paper cases afterwards mostly because they looked pretty...

These are pretty standard portugese tarts, in looking for a recipe, the flavourings varied a little, I went for vanilla and nutmeg but some use orange zest and cinnamon which I wasn't so convinced about.


Makes 16 tarts

3 egg yolks
115g caster sugar
2 tbsp cornflour
250ml single cream
150ml milk
2 tsp vanilla extract
pinch grated nutmeg
300g puff pastry

Whisk the egg yolks, cornflour and sugar in a pan until smooth, slowly add the milk and cream. Heat over a low heat, stirring fairly continuously until the mixture has come to the boil and thickened. Take off the heat and stir in the vanilla and nutmeg. Cover with clingfilm, making sure the clingfilm touches the surface of the custard to prevent a skin forming and set aside to cool.

Meanwhile roll the puff pastry out to a rectangle about 1cm thick, roll up along the short side into a sausage and cut into 16 1cm rounds. Take each round and roll out flat to about 10cm diameter. Press the pastry rounds into the cupcake tin. Spoon the cooled custard into the pastry cases and grate a little nutmeg on top. Bake for 20-25 minutes, or until the pastry and custard are golden.

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