These Portuguese custard tarts are really amazing as a dessert and are easy to prepare

400g frozen puff pastry thawed
1/3 cup sugar
1/3 cup water
2 cups milk
2 tablespoons maizena (corn flour)
2 egg yolks
1 teaspoon vanilla essence

How to
If you don’t have the individual patty tins, a muffin tin works just as well. None of those silicone muffin trays, it must be a metal one. Spray well with spray and cook or butter thoroughly.

Dust a surface with flour and roll out the pastry until it is very thin, about 3mm thick
all over.

Cut into 10 or 12cm circles depending on the size of your tins and place into the tins so
that the pastry comes up the sides of the tin and set aside.


In a pot over a low heat add the water and sugar and stir until the sugar has completely
dissolved, simmer for a further minute or 2 while you continue.

Mix the maizena with a little of the milk to form a paste. In bowl add all of the milk and
the maizena paste and add to the sugar, whisk and add the egg yolks and vanilla, whisk
again thoroughly and simmer stirring constantly until the custard thickens.

Remove from heat, and place a piece of clingfilm over the top to prevent a skin from
forming and leave to cool.

Heat the oven to 200 Celsius.

Fill the pastry shells to 3/4 full and place in the oven for 20 minutes or until the top of
the custard is golden brown and firm to the touch.


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