Portuguese Custard Tarts
And Stir Well
And Stir Well
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Ingredients

  • 30 minutes in the fridge to chill the pastry is ready to roll out. However this is where it slightly differs from normal pastry,
  • 12 equal size pieces and then flatten each one out so you have a flat spiral shaped piece of time. You then carefully place them in to the muffin tins and pour in the custard before baking.
  • For the pastry
  • 200 g plain flour (plus extra for rolling)
  • 1 tbsp caster sugar
  • 100 g unsalted butter, very cold (freeze if you like)
  • up to 200ml cold water
  • For the Custard
  • 4 large egg yolks
  • 1 tbsp cornflour
  • 100 g caster sugar
  • 1 vanilla pod (or 2 tsp vanilla extract/paste)
  • 1 cinnamon stick
  • thick strip of lemon zest
  • 250 ml whole milk
  • 250 ml double cream

Instructions

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