Recipe Submitted By:

Portuguese custard tarts

Serves: 12

Makes awesome tarts!


3 egg yolks
½ cup castor sugar
2 tablespoons of cornflour
¾ cup of cream
½ cup water
2 big strips of lemon rind
2 teaspoons Vanilla essence
1 sheet of frozen ready rolled puff pastry
Plain flour for rolling your pastry on


Preheat your oven to 220 Celsius, and grease a 12 hole muffin tin for your tarts

Take your sheet of pastry out of the packet to let it thaw.

Now start the custard. Whisk egg yolks, sugar and cornflour in a saucepan until combined. Slowly whisk in the cream and water until smooth. Add the lemon rind, and keep stirring on medium heat until the mixture boil and thickens (this can happen all of a sudden – so you need to be vigilant about your custard).

Remove the saucepan from heat, add your vanilla essence and then cover the top of the custard with plastic wrap to let it cool.

Now for the pastry. Cut the sheet of puff pastry in half, and stack the two halves on top of each other. Roll the pastry up tightly into a log, and cut the log into twelve 1cm rounds. Lay pastry cut side up and roll each round to about 10cm width using a rolling pin. Press the rounds into the prepared muffin pans. Spoon your custard into each pastry case (start with a heaped tablespoon in each – you can always add more if there is custard left over).

Bake in a hot oven for 20 minutes, or until they are well browned. Cool on a wire rack.

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