Portuguese custard tartlets

YOU
makes 12-14 tartlets serving Prep: 30 mins By Food24
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Ingredients (13)

FILLING
500 ml milk — full cream
1 cinnamon — stick
1 eggs
2 eggs — just the yolks
60 ml sugar
30 ml cornflour — maizena
10 ml vanilla — essence
CRUST
1 puff pastry — roll
30 ml butter — melted
30 ml sugar
10 ml cinnamon — ground
TO FINISH
30 ml butter
15 ml brown sugar
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Method:

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.

 



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