Portuguese Custard Tarts
I am lucky enough to live a short walk away from the most wonderful bakers, Sugardough* in Hove. I go there for the best fresh bread and also for their Portuguese Custard Tarts, which are (and this is no exaggeration) the best I have ever tasted. They are so delicious that until now I have never ever considered trying to make my own: surely it would only send me headlong into disappointment. Well, that was up until I came across Mónica Pinto and her truly inspirational blog Pratos e Travessas. Monica is one seriously talented lady: a food photographer and stylist by trade, but also an amazing cook and writer. Her blog, I can tell you, is very addictive and her recipes – well they are just crying out to be tried. So I have decide to conquer my fear and bake a batch of Portuguese Custard Tarts following Mónica’s recipe. Surely being able to produce the most delicate, crumbly, creamy and delicious Portuguese Custard Tarts is a life skill worth striving for. Don’t you agree?
Portuguese Custard Tarts: makes 12
450 g puff pastry
For the filling:
500ml single cream
200 g caster sugar
8 egg yolks (free range chickens)
2 tbs all purpose flour, not self rising
A piece of lemon peel
Roll the puff pastry thinly, and cut circles slightly bigger than the cupcake tins border.
Line each tin with 1 circle of pastry (you don´t need to butter the tins, the fat in the pastry is enough). And cut the excess, passing the blade of a knife around the border of the tins.
To make the custard, mix all the ingredients very well with a whisker and take to the heat, whisking all the time until it comes to a boil and thickens. Let it cool until warm, cover the top of the custard with clingfilm to stop it forming a skin.
Preheat the oven to 260º, maximum of gas oven.
Fill the pastry lined tins with the custard almost to the top and bake for 15 minutes until dark brown. Don´t forget to watch them because ovens differ a lot.
Remove from the oven, let them cool a bit, unmold with the help of a knife and dust the Pastéis de nata with icing sugar or, , with lots of cinnamon.
* Sugardough can be found at 12 Victoria Terrace, Kingway, Hove, BN3 2WB.
A passionate home cook and eater, Louise Gorrod authors Buttercup Days which chronicles family life, her love for nostalgia, occasion, beautiful things and of course cooking. Louise lives beside the seaside with her husband and two young children in East Sussex from where she juggles her role as one half of Seen PR alongside mummy-stuff, writing and baking cakes. You can follow her on Twitter @ButtercupDays. Read more posts by Louise Gorrod.
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