Portuguese custard tarts
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 20 miniature tarts |
Ingredients
- 170 g caster sugar
- 1/2 lemon rind
- 1 cinnamon stick
- 5 ml vanilla paste
- 1 egg
- 4 egg yolks
- 300 ml low fat milk
- 25 g corn flour
- 400 g cake flour
- 300 g phyllo pastry
- 25 g corn flour
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Cooking Instructions
- Pre-heat oven to 165˚C.
- Take the 30ml of corn flour and mix with 90ml of water to make a slurry.
- Unwrap phyllo pastry take one sheet and place on the surface, brush with corn flour slurry, placing the second sheet of phyllo pastry on top. Repeat this step one more time if you would like more of a pastry crust.
- Cut phyllo pastry into equal size squares large enough to line a miniature muffin tray.
- Grease the tray with spay & cook and line with the pastry squares.
- To make the filling start first with the syrup. Place water, cinnamon stick, lemon rind and caster sugar into a pot and bring to the boil. Reduce the heat and allow mixture to simmer for 4 minutes. Leave to cool until needed.
- Sift the flour into a bowl and a little milk to form a paste.
- Bring the milk to the boil stirring regularly then pour the boiled milk into the flour mixture and mix very well.
- Whisk in sugar syrup, then whisk in the eggs and vanilla until smooth and well combined.
- Pour the custard mixture into the phyllo cases and bake for 15-20 minutes. Remove from the oven and allow to cool.
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