Step 1: First up; unroll your pastry and brush with a little water. Tightly roll up the pastry starting at the longer edge. Wrap in clingfilm and pop in the fridge to chill for 30 minutes.
Step 2: Whilst your pastry is chilling it's time to make the filling; pop the water, sugar, cinnamon and lemon zest into a saucepan and place over a medium heat. Heat until the sugar has dissolved; turn up the heat a boil for 1 minute, don't stir your sugar syrup. Remove from the heat and leave to cool.
Step 3: Mix together the flour and a little milk to make a smooth paste. Pop the rest of the milk into a pan with the Vanilla Paste and bring to the boil. Remove from the heat and whisk in the flour mixture until smooth.
Step 4: Remove the cinnamon and lemon zest from the sugar syrup with tongs or a spoon and slowly pour into the mixture whisking as you pour.
Step 5: Finally add the egg yolks to the mixture, whisk to combine until smooth and cover with clingfilm to prevent a skin from forming on the custard.
Step 6: Preheat your oven to 230°C/210°C/Gas Mark 8 and lightly grease a 12 hole muffin tray with butter. Remove the pastry from the fridge and cut into 12 equal pieces.
Step 7: Pop a piece into each muffin hole and using your thumb massage in circular motions around each disc to make the pastry rise up the sides of the tin. – if you wet your thumb it will make this step easier.
Step 8: Divide the custard equally between the pastry cases and bake for 15-18 minutes until the pastry is golden and the top of the custard is scorched.
Step 9: Leave your Portuguese custard tarts to chill in the tin for 15 minutes this helps the custard set. Then dust with a little icing sugar, serve and enjoy!
Your custard tarts are best eaten on the day they are baked, however you can re-heat them in the oven for a few minutes to help the pastry crisp back up!
|Per Serving||Per 100 g / ml|
|Fat||8.97 g||9.24 g|
|Carbohydrate||35.54 g||36.63 g|
|Protein||3.69 g||3.80 g|
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