In October 2012 I was very brave and left my job and my life behind to go to live in Sydney, Australia for six months. It was the best decision of my entire life and as well as all of the unforgettable experiences I had, my food adventure was incredible. I spent many a morning walking to the local bakery; buying a fresh loaf and a Portuguese tart. I would then walk to the bay, taking in the fresh sea air to then sit on the beach and eat whilst watching the waves gently hit the shore.
When I came back to England I was desparate to make my own tarts but never quite found the time. Until now! For my next batch my only improvements would be to roll my pastry slightly thinner and also leave them in the oven possibly 3 minutes longer; however there were no soggy bottoms on these tarts!
This recipe will make 12
You will need:
1 whole egg
2 egg yolks
4oz golden caster suger
2 tbsp cornflour
400ml full fat milk
2 tsp vanilla extract
1 sheet ready rolled puff pastry
- Lightly grease a mufifin tin, pre-heat oven to 180c fan/Gas mark 6.
- Combine the egg, yolks, sugar ad cornfour in a pan, then gradually add the milk until the mixture is smooth and well mixed.
- Place the pan on a medium heat. Stir the mixture constantly until it thickens and comes to the boil. Remove it from the heat and stir in the vanilla.
- Put the custard in a bowl and cover with clingfilm to avoid a skin forming.
- Roll out the pastry and cut into 12 discs, each around 10cm across. Press each disc into the muffin tin.
- Spoon in the cooled custard. Bake the tarts for around 30 minutes or until golden on top.
- Leave them to cool for 5 mins in the tin then move to a cooling rack.
These can be enjoyed warm or cool! I really hope you enjoy these, tag me in any posts where you have baked your own Portuguese tarts I would so love to see them.