About this recipe:These are delicious, authentic Portuguese custard tarts made easy with puff pastry. A great way for using egg yolks!
John J. Pacheco
1 (500g) packet puff pastry
225ml (8 fl oz) milk
3 tablespoons cornflour
200g (7 oz) caster sugar
1/2 vanilla bean
6 egg yolks
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 190 C / Gas mark 5. Lightly grease a 12-cup muffin tin and line bottom and sides of cups with puff pastry.
In a saucepan, combine milk, cornflour, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 of the hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
Fill pastry-lined muffin tin with mixture and bake in preheated oven for 20 minutes, or until pastry is golden brown and filling is lightly browned on top
If you've made a recipe, such as a pavlova, which calls for lots of egg whites and no egg yolks, you can freeze the yolks and then make a yolk-heavy recipe like this later! For best results, lightly beat the yolks first with a generous pinch of sugar for each yolk. Freeze in freezer bags.
baked these tarts the other day, even though they where very tasty and well received i felt that the custard was to thick and that it needed more milk adding to the mixture. i will attempt these again with maybe 75ml more milk added and see what happens. - 30 Jul 2012