Portuguese custard tarts

Prepare

1. 🥄STEP 1
2. 🔥Roll the pastry
3. 🧂Mix the flour and icing sugar, and use this to dust the work surface.

Steps

1. 🔥Roll the pastry out to make a 45 x 30cm rectangle.
2. 🧂Roll up lengthways to create a long sausage shape.
3. 🍳STEP 2

Prepare

1. 🧂Cutting pastry into rounds
2. 🍳Cut the pastry into 24 wheels, about 1-2cm thick.

Steps

1. 🍳STEP 3
2. 🫇Roll out each pastry portion
3. 🍽️Roll each wheel lightly with the rolling pin to fit 2 x 12-hole non-stick fairy cake tins.
4. 🌿STEP 4
5. ✨Press pastry into the tin
6. 🥄Press the pastry circles into the tins and mould into the tins to make thin cases.
7. 🔥Chill until needed.
8. 🧂STEP 5
9. 🍳Make the infused syrup
10. 🫇Heat the oven to 220C/fan 200C/gas

Cook

1. 🫇Make a sugar syrup by bringing the sugar, 200ml water, lemon zest and cinnamon stick to the boil.

Steps

1. 🍽️Reduce until syrupy, allow to cool, then remove the cinnamon and lemon.

Prepare

1. 🌿Whisk the eggs, egg yolks and cornflour until smooth in another large pan.

Steps

1. ✨STEP 6
2. 🥄Making custard

Cook

1. 🥄Heat the milk and vanilla pod seeds in a separate pan until just below the boil.

Prepare

1. 🔥Gradually pour the hot milk over the eggs and cornflour, then cook on a low heat, continually whisking.

Steps

1. 🧂STEP 7
2. 🍳Add syrup to custard

Prepare

1. 🍳Add the cooled sugar syrup to the custard and whisk until thickened slightly.

Steps

1. 🫇STEP 8
2. 🍽️Pour custard into the tins
3. 🌿Pour the custard through a sieve.

Cook

1. 🍽️Pour into the pastry cases and bake for 15 minutes until the pastry is golden and the custard has darkened.

Steps

1. 🌿STEP 9
2. ✨cool and dust with icing sugar

Serve

1. ✨Cool completely in the tins then sift over icing sugar and ground cinnamon to serve.