Wednesday, January 25, 2017

Portuguese Custard Tarts

Rich egg custard in crisp and flaky pastry.
 1 cup milk
1 cup sugar
3 Tbsp cornflour
6 egg yolks
1 tsp vanilla extract
1 packet frozen puff pastry sheets(thawed)

  • Preheat oven to 190 degree Celsius. Lightly grease and line 12 muffin cups with the pastry sheets, pressing the pastry sheets to the bottom and sides of the muffin cups.
  • Combine milk, cornflour, sugar and vanilla in a saucepan. Cook this mixture on a medium low heat until it starts to  thicken.
  • In a separate bowl mix the egg yolks with half cup of the above prepared milk mixture. Whisk well.
  • Add this yolk mixture gradually back into the milk mixture, stirring continuously Cook whisking continuously until the whole mixture thickens.
  •  Remove from heat and pour this mixture equally into each pastry sheet lined in the muffin cups.
  • Bake for 20 minutes or until the crust of the pastry turns golden brown and the custard filling is lightly browned.
  • Serve warm.

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