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Dish of 01 Oct 2009
PORTUGUESE CUSTARD TARTS
8 servings
These Portuguese custard tarts are just too delicious, and serving them fresh from the oven late afternoon with a glass of Port, is the perfect way to end the day.
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Pastry cases
250 gm best quality puff pastry
1 egg yolk
60 ml (4 tablespoons) caster sugar
grated nutmeg, to sprinkle
ground cinnamon, to sprinkle
Custard filling
100 gm caster sugar
30 ml (2 tablespoons) corn flour
80 ml (1/3 cup) water
4 large egg yolks
300 ml fresh cream
pinch of salt
5 ml (1 teaspoon) vanilla essence
grated zest of 1 orange
brown sugar for the caramel finish
Preheat the oven to 200˚!C (400˚!F). Grease the back of 8 muffin holes of an upside down muffin tin.
1. Dust the surface with flour and roll the pastry to just bigger than A4 size. Brush with beaten egg yolk, sprinkle with caster sugar, a bit of nutmeg and some cinnamon.
2. Roll the pastry up tightly like a Swiss roll to make a long sausage shape .Cut across the sausage into 2,5 cm/1 inch pieces.
3. Flatten the pieces slightly and roll on a lightly floured surface into circles that will drape over the upside-down muffin holes. Bake in the oven about 15 minutes until crisp and golden. Remove from the oven and while still hot, take a tea-towel and pat the slightly raised top of the pastry back down on the flat bottom of the muffin tin – giving you a flat base again.
4. Allow to cool and fill the pastry cases with the custard.
5. Make the custard. Whisk the egg yolks and set aside. Mix the corn flour and water in a bowl and set aside. Combine the cream and sugar in a saucepan and place over medium heat. As the sugar starts to dissolve, whisk in the eggs and the corn flour/water paste. Whisk continuously, adding the vanilla, pinch of salt and the orange zest. When the custard comes to the boil, remove from the heat and spoon the filling into the pastry cases. Allow to cool.
6. Sprinkle the custard tarts with some brown sugar and caramelize with a blow torch. Enjoy.
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