Portuguese Custard Tarts
Ingredients
- 2 extra large egg yolks
- 1 large egg
- 1/2 cup caster sugar
- 2 Tbsp cornflour
- 200mL milk
- 200mL Bulla Thickened Cream
- 1/2 tsp vanilla extract
- 1 sheet butter puff pastry
Cooking Directions
- In a large saucepan, whisk together the egg and egg yolks, sugar and cornflour until smooth. Add a little of the milk until a paste is formed. Add remainder of milk, Bulla Thickened Cream and vanilla whisking until smooth.
- Bring mixture to the boil whilst stirring until thickened. Transfer to a bowl, cover with plastic wrap to prevent a skin forming. Refrigerate until chilled.
- Preheat oven to 210°C (190°C fan-forced). Lightly oil 12, 1/3 cup capacity muffin pans.
- Place sheet of pastry on benchtop and cut in half forming two rectangles. Place one on top of the other. From the short end, roll up firmly to form a roll of pastry. Cut into 12 equal sized pieces.
- Roll pieces of pastry to approx. 8cm diameter and press into muffin pans. Spoon chilled custard between pastry shells and bake for 20-22 minutes until custard is starting to turn golden. Allow to sit for several minutes before removing from pans. Enjoyed best whilst warm.