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Portuguese custard tartlets


portuguese custard tartlets

Ingredients 16
Servings makes 12-14 tartlets
Time 30 min

Ingredients

  • FILLING
  • 500
    ml
    full-cream milk
  • 1
    cinnamon stick
  • 1
    egg
  • 2
    egg yolks
  • 60
    ml
    sugar
  • 30
    ml
    corn flour
  • 10
    ml
    vanilla essence
  • CRUST
  • 1
    roll puff pastry
  • 30
    ml
    butter, melted
  • 30
    ml
    sugar
  • 10
    ml
    ground cinnamon
  • TO FINISH
  • 30
    ml
    butter
  • 15
    ml
    brown sugar
 

Method

45-50 min / chilling: 1 hour
 

Grease 12-­14 muffin tin hollows well with non-stick spray.

1. Filling: Heat the milk and cinnamon together in a saucepan until steam rises from the surface. Remove from the heat.

2. In a bowl, whisk the egg, egg yolks, sugar and corn flour together. Add a ladleful of milk to the egg mixture and beat. Add a second ladleful of milk and mix well.

3. Add the egg mixture to the rest of the milk in the saucepan. Heat over low heat, stirring continuously until thick­ened, then remove from the stove.

4. Remove and discard the cinnamon stick and stir in the vanilla essence. Transfer to a glass bowl and cover the surface of the custard with cling film. Chill in the fridge for 1 hour.

5. Crust: Preheat the oven to 180°C. Lightly roll out the puff pastry on a floured work surface. Brush with the melted butter.

6. Mix the sugar and ground cinnamon and sprinkle over the pastry. Roll up tightly and slice into 5cm discs.

7. Roll each disc out and use to line the muffin tin hollows.

8. Fill the pastry shells with the custard and bake for 20­-25 minutes or until the pastry is done.

9. To finish: Increase the oven temperature to 230°C. Brush butter over each tartlet and

sprinkle the sugar over. Bake for another 10 minutes or until the cus­tard is lightly charred. Remove and leave to cool.

 

 

Read more on: dessert recipes
 

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2019-11-12 14:31
 
 
 
 
 
 
 
 
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