Nothing compares to the real thing, but these miniature versions of the incredible sweet custard pies you find all across Portugal are pretty damn good. Sweet, vanilla custard encased in crumbly, buttery pastry, with a kick off sweetened cinnamon on top. Although a bit fiddly and tricky to make, the real challenge is not eating all of them straight from the oven. Recipe adapted from BBC Good Food.
Preparation Time: 1 hour - 1 hr 30 mins
Makes: 24 tarts
Ingredients
1 large egg (whole)
2 egg yolks
120 g golden caster sugar
2 tbsp cornflour
1 vanilla pod (or 2 tsp high quality vanilla extract)
400 ml full fat milk
1 pack ready rolled puff pastry
4 tsp icing sugar
1 tsp ground cinnamon
Method
1. Preheat the oven to 200⁰C. Lightly oil a 12 hole cupcake tray.
2. Put the eggs (whole and yolks), sugar and cornflour into a sauce pan. Combine everything well using a wooden spoon. Slowly pour in the milk, while stirring until everything is combined and smooth.
3. Using a sharp knife, slice the vanilla pod length ways. With a teaspoon scrape out the seeds and place them in the pan, along with the pods. Put the pan over a medium heat, stirring constantly until it comes to the boil and is significantly thicker. It should have the consistency of thick custard.
4. Remove the vanilla pods. Pour the custard into a glass bowl and cover with cling film, ensuring the film is placed directly onto the custard to prevent a skin from forming. Leave the custard to cool slightly.
5. Place your pastry on a clean work surface. Using a sharp knife, cut the pastry down the middle so you have two thick pieces. Do not slice it length-ways, or you will end up with thin strips of pastry.
6. Place the two pieces of pastry on top of each other and press together. Roll the pastry into a tight sausage from the short side.
7. Slice the pastry into 24 equal pieces. If you slice it in half, then into thirds, then into halves again you should end up with nice uniform circles.
8. On a lightly floured surface, roll each disc of pastry out until 1/4 cm thick. Using a cookie cutter (or an upturned glass) cut out a disc from each piece. Place the discs into the cupcake tray and press into the moulds.
9. Spoon the custard into each pastry shell, until just below the top.
10. Place the tray in the oven for 20-25 minutes or until just beginning to blacken on top. If your pastries aren't browning, you could pop them under a hot grill for a few minutes.
11. Remove, from the oven and leave to cool, before dusting with the icing sugar and cinnamon. Best enjoyed warm.
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