Portuguese Custard Tarts

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Lightly grease a 12-hole muffin tray.

Step 2

Place the egg yolks, sugar and cornflour in a pan and whisk together. Gradually whisk in the cream and milk until smooth.

Step 3

Place the pan over medium and cook, stirring occasionally, until the mixture thickens and comes to a boil.

Step 4

Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl, covering with cling film and leave to cool.

Step 5

Preheat oven to 200C.

Step 6

Cut the pastry dough sheet in half, putting one on top of the other. Set aside for 5 minutes.

Step 7

Roll the pastry tightly from the short end, and cut the pastry log into 12 x 1cm rounds. Lay each on a lightly floured surface and use a rolling pin until each is 10cm in diameter.

Step 8

Press pastry rounds into the tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until custard and pastry are golden.

Step 9

Leave in tin for 5 minutes, then transfer to wire rack to cool completely.