Portuguese tartlets

Name: Portuguese tartlets
Cook time: 1 h 30 min
Yield: 24
Cuisine: Portuguese
Ingredients: 1 tbsp sugar; 2 × 25cm square sheets ready-rolled puff pastry; plain flour, for dusting

May 9, 2018

Time:1-2 hoursMakes:24

A recipe from the Good Food collection.

Ingredients

1 tbsp sugar
2 × 25cm square sheets ready-rolled puff pastry
plain flour, for dusting

Custard

3 egg yolks
75g (⅓ cup) sugar
½ tbsp custard powder
100ml milk
80ml (⅓ cup) cream
1 vanilla bean, split lengthways

Method

Step 1
Preheat the oven to 200C. Lightly grease two 12-hole mini muffin tins.
Step 2
Sprinkle a 30cm square work surface area with ½ tablespoon sugar. Place one pastry sheet on the sugar, cut in half and sit one half on top of the other. Repeat with the remaining pastry to give a double-layered sheet of pastry. Roll up each sheet of pastry from a short end to form two logs. Wrap each log in plastic wrap and chill in the refrigerator for 10 minutes.
Step 3
Cut each log into 1cm rounds. Lightly flour a work surface and roll each disc of pastry into a 10cm round. Press the pastry rounds into the prepared muffin tins. Prick the bases well with a fork and refrigerate until needed.
Step 4
To make the custard, place the egg yolks, sugar and custard powder in a saucepan and whisk to combine. Gradually add the milk and cream, whisking until smooth. Add the vanilla bean, place over medium heat and cook, stirring constantly, until the mixture thickens and comes to the boil. Remove the vanilla bean and transfer the custard to a bowl. Cover the surface with plastic wrap (to prevent a skin from forming) and set aside to cool.
Step 5
Divide the custard among the chilled pastry cases. Do not overfill or the custard will bubble over the pastry. Bake for 12 to 15 minutes, or until the custard is set and golden. Cool in the tins for 5 minutes before transferring to a wire rack to cool completely.