Otherby TheMealDBPortuguese custard tartsServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 tbs Plain Flour2 tbs Icing Sugar375g Puff Pastry250g Caster Sugar2 strips Lemon Zest1 Stick Cinnamon2 Eggs4 Egg Yolks50g Corn Flour500ml Whole MilkPod of VanillaTo serve CinnamonStepsStep-by-step0 of 17 done1Mix the flour and icing sugar, and use this to dust the work surface. Roll the pastry out to make a 45 x 30cm rectangle. Roll up lengthways to create a long sausage shape.2Cutting pastry into rounds3Cut the pastry into 24 wheels, about 1-2cm thick.4Roll out each pastry portion5Roll each wheel lightly with the rolling pin to fit 2 x 12-hole non-stick fairy cake tins.6Press pastry into the tin7Press the pastry circles into the tins and mould into the tins to make thin cases. Chill until needed.8Make the infused syrup9Heat the oven to 220C/fan 200C/gas 7. Make a sugar syrup by bringing the sugar, 200ml water, lemon zest and cinnamon stick to the boil. Reduce until syrupy, allow to cool, then remove the cinnamon and lemon. Whisk the eggs, egg yolks and cornflour until smooth in another large pan.10Making custard11Heat the milk and vanilla pod seeds in a separate pan until just below the boil. Gradually pour the hot milk over the eggs and cornflour, then cook on a low heat, continually whisking.12Add syrup to custard13Add the cooled sugar syrup to the custard and whisk until thickened slightly.14Pour custard into the tins15Pour the custard through a sieve. Pour into the pastry cases and bake for 15 minutes until the pastry is golden and the custard has darkened.16cool and dust with icing sugar17Cool completely in the tins then sift over icing sugar and ground cinnamon to serve.NotesRoll the pastrySource: TheMealDB
