Custard Tarts Recipe
I am in the summery mood, and custard tarts like the gorgeous ones you get from Portugal are never far from my mind!
I hope you enjoy this recipe for them, as they are simple to make, but extremely delicious where one may not be enough. Just do what I do, and go for a couple of extra laps around the park to make up for such gluttony.
320g Ready Made Puff Pastry
Butter for greasing tin
Plain flour for rolling out on the surface
1 Large Egg
2 Large Yolks
120g Caster Sugar
2 Tbsp Cornflour
2 Tsp Vanilla Extract
400ml Whole Milk
Lightly grease a 12 hole muffin tin with butter. Then roll out the pastry, with a little flour on the surface. Roll until it is around 2.5cm thick. Cut out rounds that will fit your muffin tin. For a nice rustic look, just press the pastry up the inside of the tin, until the pastry fits. This rustic look reminds me of the custard tarts that you get in Portugal, whereas in the UK they have dessert pastry and are smooth. Place in the fridge whilst you make the custard filling.
Into a heavy bottomed saucepan, place the egg yolks and whole egg, along with the sugar and cornflour. Mix together. Then on a gentle heat add the vanilla and gradually add in the milk. Make sure you keep stirring so that it does not catch the bottom of the pan. Eventually you will get to a nice smooth but thickened custard. Remove from the heat and place this custard into a bowl with clingfilm over it. Allow it to cool with the clingfilm on, so that it does not get a skin on top.
Preheat the oven to 180 degrees (fan).
Once cooled down, spoon the custard into the pastry and bake in the oven for around 25 minutes. The tops will be golden and blister slightly and the pastry will puff up. Allow to cool in the muffin tin before placing on a wire rack. To make them extra caramelised I like to sprinkle a little icing sugar over the top and use my little blowtorch.