Piping Hot Portuguese Tarts

(makes 12)

Adapted from Not Quite Nigella

So i haven't been feeling super creative lately, just been trying out and adapting recipes from some of my favourite food/baking blogs, which is fun too as there is always something new to learn! These Portuguese tarts are just like the popular Hongkie egg custard tarts (which all true Hongkies will only eat if they are fresh out of the oven) but with a puff pastry base and a burnt sugar topping - LOVE. One of my favourite memories of this dessert was when i was in Shanghai (of all places) with family and for some reason we saw these tarts everywhere! I think i had like 3 a day (and probably a dozen dumplings too), definitely put on at least a few kg from it!

 Anyhow, it seems there are only a couple of basic recipes online for this: the extra cinnamon layering comes from Jamie Oliver, whilst i quite like the healthier alternative of using mostly milk from Not Quite Nigella, so i've just put them together... utterly delicious, should be consumed within 10 min of cooling for maximum enjoyment!

Prep time: 20 min

Cooking time: 25 min

Ingredients: 

2 egg yolks, 1 whole egg

1/2 C caster sugar

2 T cornflour

150mL cream

250mL milk

2 tsp vanilla essence

1 sheet puff pastry (needs to defrost for approx 10-15 min)

Method:

1. Use spray oil on the muffin tray and take the puff pastry out of the freezer.

2.  Whisk together the egg yolks, sugar and cornflour in a pan. Gradually whisk in the cream and the milk until smooth.

3. Place the pan over medium heat and cook, stirring constantly and scraping down the sides (as it may burn!) until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract. Transfer the custard to a bowl, cover with cling wrap and let it cool.

4. Preheat the oven to 200˚C.

5.  To prepare the pastry, cut the sheet in half, sprinkle some cinnamon on one half and then put the other half on top.

6. Roll it up from one edge into a scroll and cut into 12 x 1cm thick circles. Roll out each one  with a rolling pin into a circle approx 10cm in diameter and line the muffin tray.

  

7. Fill the pastry 3/4 full with the cooled custard and bake for 15-20 minutes or until golden. When the custard is bubbling, sprinkle some caster sugar on top and put it under the grill for another 2-3 minutes to get the burnt bits!

8. Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm with a cup of tea - Chai seemed to go quite well!