One of our all-time favourite treats here at Foothills are our Portuguese Custard Tarts. They’re irresistibly moreish and seriously addictive. Traditionally, the pastry is made by laminating sheets of butter in the dough. However, we’ve simplified the process in this recipe by using store-bought puff pastry. That way, you can have some oozy, gooey, custardy tarts on your table in no time at all! Enjoy!
Portuguese Custard Tarts
For the pastry
300g (about 2 sheets) puff pastry, thawed
1 tbsp unsalted butter, melted
For the filling
2 egg yolks
105g caster sugar
2 tbsp cornflour
2 tsp vanilla extract
Lightly grease a 12-hole 80ml muffin tray.
Place the pastry sheets on a lightly floured surface. With a brush, lightly cover the surface of the dough with the melted butter.
Cut the pastry sheets in half, and place one half on top of the other. Do the same with the other sheet. From the ‘short’ end, roll up the dough tightly into a ‘log’ and cover in cling wrap. Repeat with the second sheet. Refrigerate for 30 minutes.
After the dough has been chilled, cut the ‘logs’ into 2cm rounds (six per pastry sheet). Lay each pastry round on a lightly floured surface and, using a rolling pin, roll out to 10 cm circle.
With your hands, line your cupcake/muffin tin with the dough. If the dough is too large, cut off the excess with scissors. Refrigerate while preparing the filling.
Preheat the oven to 200°C.
Whisk egg yolks, egg, sugar and cornflour together in a saucepan until fully combined and you have a smooth paste.
Gradually whisk in the milk until smooth.
Transfer the saucepan to the stovetop and simmer, over medium heat, stirring until the mixture thickens and comes to a boil. Be careful not to overstir. Remove from heat and stir in vanilla extract.
Transfer custard to a bowl, cover the custard’s surface directly with cling wrap (to prevent a skin forming) and leave to cool.
Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden.
Allow to cool, then use a sharp knife to loosen the edges and transfer the tarts to a plate.