Festive portuguese tarts Recipe
Ingredients
2 frozen puff pastry sheets, thawed
3 egg yolks
1/3 cup (75g) caster sugar
2 tablespoons cornflour
1 cup (250ml) milk
200ml thickened cream
2 teaspoons vanilla extract
1/2 cup (130g) fruit mince
1/4 cup (20g) flaked almonds
Icing sugar, to dust
Festive portuguese tarts Recipe
Method
Step 1
Preheat the oven to 200°C and grease a 12-hole (1/3-cup capacity) muffin pan.
Step 2
Halve each puff pastry sheet, then place one half on top of the other to form 2 stacks in total. Starting from the long side, roll up each pastry stack tightly to form a log. Cut each pastry log into six 4cm-wide slices.
Step 3
One at a time, place the pastry slices, cut-side up, between 2 sheets of baking paper and, using a rolling pin, roll into 10cm rounds (this will give you extra-flaky pastry). Use the pastry rounds to line the muffin pan, then chill while you make the filling.
Step 4
Meanwhile, gently whisk the egg yolks, caster sugar, flour and milk together in a saucepan. Cook over low heat, whisking constantly, for 5-6 minutes until thick. Remove the custard from the heat and stir in the thickened cream and vanilla extract. Transfer the custard to a bowl, then closely cover the surface with plastic wrap to prevent a skin forming. Chill the custard until completely cooled.
Step 5
Once cooled, divide the custard among the chilled pastry cases, then top each with a heaped teaspoon of fruit mince. Scatter with the flaked almonds and bake for 20 minutes or until the pastry is golden and custard is almost set.
Step 6
Cool in the pan for 5 minutes, then place on a rack to cool completely. Dust with icing sugar and serve.
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