Tuesday , May 26 2020
Portuguese Custard Tarts 1

Portuguese Custard Tarts

Recipe by Ray Maddox, the chef at the the Dial House when this recipe was published in Feast issue 03 – March 2016  | www.thedialhouse.org.uk

Makes 24

INGREDIENTS

The Syrup
250g of caster sugar
1 cinnamon stick
1 lemon
250ml of water

Custard Filling
25g of plain flour
12g of cornflour
300ml of milk
4 large eggs and 1 egg yolk
half a vanilla pod, split, seeds scraped out
300g of all butter puff pastry

Method
Set your oven at 230°c/fan oven 210°c/Gas 8

The Sugar Syrup
Using a zester, remove the lemon peel. Chop into shorter lengths and put in a saucepan with the sugar, water and cinnamon stick. Bring to boil, then turn down to a simmer for 3 minutes. Draw off the heat and allow to cool completely. Remove the cinnamon stick

The Custard
Mix the flour and cornflour together in a roomy bowl. Stir in a little of the milk to make a paste, try to smooth out any lumps. On a low heat, bring the remaining milk to the boil with the vanilla pod and seeds, stirring frequently. Gradually whisk the boiled milk into the flour mixture, discarding the vanilla pod. Continue to whisk for one minute to make completely smooth and thickened, then whisk in the sugar syrup. In a separate bowl, whisk up the eggs and yolk together, then strain into the rest of the custard, whisking as you go. The custard is very runny at this point. Set aside

The Pastry
On a floured surface, roll out into an oblong about 2mm thick. Brush the rolled surface lightly with cold water, then with the long side facing you, roll up as tightly as you can. With a sharp knife, cut slices off the roll, about 2cm thick. Then quickly roll each slice out again, into a circle about 8cm across. Line a bun/Yorkshire pudding tin with the pastry circles – you want the pastry to stick up slightly above the rim of each hole. Give the custard a stir, then fill each pastry case not quite to the brim with it. Carefully place on the top shelf (of a conventional oven) and bake for 20 minutes. The filling will puff up, but should still have a slight wobble in the centre and be lightly browned in places. It will also have a good shine on it. Leave to cool in the tin for 10 minutes before lifting each tart out with a palette knife onto a wire rack to finish cooling

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