Portuguese custard tarts
These golden, caramelized custard tarts emerged from Portuguese convents in the 17th century, where nuns used egg whites for starch and transformed the yolks into this iconic pastry. The filling's creamy texture comes from the ratio of yolks to whole eggs, creating a custard that sets just enough to hold its shape while remaining silky. A whisper of cinnamon and lemon zest keeps it from tasting cloying, letting the caramelized edges provide the real contrast.
Instructions
Roll the pastry Mix the flour and icing sugar, and use this to dust the work surface. Roll the pastry out to make a 45 x 30cm rectangle. Roll up lengthways to create a long sausage shape.
Cutting pastry into rounds Cut the pastry into 24 wheels, about 1-2cm thick.
Roll out each pastry portion Roll each wheel lightly with the rolling pin to fit 2 x 12-hole non-stick fairy cake tins.
Press pastry into the tin Press the pastry circles into the tins and mould into the tins to make thin cases. Chill until needed.
Make the infused syrup Heat the oven to 220C/fan 200C/gas 7. Make a sugar syrup by bringing the sugar, 200ml water, lemon zest and cinnamon stick to the boil. Reduce until syrupy, allow to cool, then remove the cinnamon and lemon. Whisk the eggs, egg yolks and cornflour until smooth in another large pan.
Making custard Heat the milk and vanilla pod seeds in a separate pan until just below the boil. Gradually pour the hot milk over the eggs and cornflour, then cook on a low heat, continually whisking.
Add syrup to custard Add the cooled sugar syrup to the custard and whisk until thickened slightly.
Pour custard into the tins Pour the custard through a sieve. Pour into the pastry cases and bake for 15 minutes until the pastry is golden and the custard has darkened.
cool and dust with icing sugar Cool completely in the tins then sift over icing sugar and ground cinnamon to serve.
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