Portuguese custard tarts
1 whole egg (large)
2 egg yolks (large)
115g Chelsea Caster Sugar
2 tbsp cornflour
400ml full fat (creamy) milk
2 tsp vanilla extract
1 sheet ready rolled puff pastry
Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan.
Put egg, yolks, Chelsea Caster Sugar and cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
Cut pastry sheet into two pieces and place them on top of each other.
Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
Spoon in the cooled custard and bake for 20-25 minutes until golden on top. Leave to cool in the tin for 5 minutes then move to a cooling rack to finish cooling although they can be eaten warm.
Hi Niko (2D Niko)
ReplyDeleteI hope everything is going well in your bubble at home? It was great to see you on the goggle meet this week.
This looks like an amazing recipe. I love custard, so I think I might just have to try these myself. They look really good.
Did you enjoy helping to make them?
You have been very busy during your time learning from home. I see you have made a really cool collage as well. Its great that you also have completed the spud challenge.
That reminds me of a cook that I have in the library called 'Spud Murphy'
its about a librarain called Spud Murphy. She has a spud gun that she shots at the children!! Maybe I could get one of these??
Well done and keep up the great work! I look forward to reading more of your work while you are learning from home!
Until next time
Mrs Costello :)
Thanks mrs Costello. ill make a 2d niko adventure about the spud gun,
Deletemaybe