Portuguese custard tarts
Serve these creamy, silky custard tarts for afternoon tea or dessert with a dollop of cream and a swirl of honey.
May 05, 2015 10:00pm- Serves 8, Makes 12
- 15 mins preparation
- 30 mins cooking
ingredients
Portuguese custard tarts
- 2 sheets ready-rolled flaky pastry
- 1 cup cream
- 1/2 cup milk
- 1 teaspoon good-quality vanilla extract
- 1 teaspoon grated nutmeg
- 1 cup sugar
- 4 eggs, beaten
- icing sugar, greek yoghurt and honey, to serve
method
- 1
Preheat the oven to 190°C. Cut 12 x 7-8cm circles from the pastry and press into the sides and base of a lightly sprayed or greased medium muffin tin. Chill pastry until ready to cook.
- 2
Heat the cream, milk, vanilla, nutmeg and sugar over a gentle heat until it’s nearly boiling and the sugar has dissolved. Set aside to rest and infuse for 10 minutes. Whisk in the beaten eggs, then strain the mixture into a jug.
- 3
Fill each pastry-lined nest to three-quarters and bake for 25-30 minutes or until golden, puffed and set in the centre.
- 4
Dust with icing sugar and serve with a dollop of yoghurt. Drizzle with honey.