Leah's Portuguese Tarts
Makes 24 tarts
Crowd Pleasers
Brunch
Desserts
Vegetarian
Thanks for these delicious little treats Leah ... so sweet, just like you!!
Prep time – 25 minutes
Cook time – 25 minutes
Ingredients
Custard Ingredients
- 6 egg yolks
- 1 cup caster sugar
- 4 tablespoons corn flour
- 1¾ cups cream
- 1⅔ cups full cream milk
- 1 tablespoon vanilla extract
Pastry Ingredients
- 2 sheets puff pastry*
- 2 teaspoons cinnamon
- butter, for greasing tins
- ¼ cup all purpose flour
Cooking Steps
1
Preheat oven to 200° C / 390° F. Next, grease two 12 hole muffin trays with butter.
2
To make custard filling
Place a pot over a low heat and add the egg yolks, sugar and cornflour and whisk, increase the heat to a medium setting.
3
Gradually whisk in the cream and milk until smooth, no lumps.
4
Cook mixture over medium heat, stirring occasionally from the base on the pot, until the mixture thickens and comes to the boil (do not over stir the sauce as this can cause the mixture to split).
5
Remove custard from the heat & stir in vanilla extract. Transfer the custard into a bowl and chill in the refrigerator for 5 minutes.
6
Pastry & assembling
Sprinkle 1 teaspoon of the cinnamon evenly onto one sheet of puff pastry, repeat step for the second pastry sheet.
7
Roll each sheet of pastry into a log shape and cut the pastry log into 24 x 1cm rounds, 12 rounds per sheet.
8
Place the pastry rounds on a lightly floured surface and use a rolling pin to roll out until each round is approximately 10cm in diameter.
* Take care not to overwork the pastry.
9
Press the pastry rounds into the muffin tins. Spoon the cooled custard into the pastry tins and bake for 25 minutes.
10
Once cooked, leave the tarts in the tin for 5 minutes and then transfer onto a wire rack to cool.
Serve with cream, ice cream or delicious on its own!