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Muffin pan brulee custard tarts recipe
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Transform store-bought puff pastry into flaky mini Portuguese custard tarts. Fill with ready-made custard, add a quick toffee topping for sweetness and crunch. Try our homemade puff pastry recipe for a next-level treat. Muffin pan brulee custard tarts will become your go-to dessert.
Ingredients:
  • 1 sheet frozen butter puff pastry, just thawed
  • 300g French Vanilla Double Thick Custard
  • 1 egg
  • 5.00 gm cornflour
  • 1 tsp vanilla bean paste
  • Large pinch of ground nutmeg
  • 70g (1/3 cup) caster sugar
Instructions:
  • Prepare an 80ml (⅓ cup) muffin pan by greasing 8 of the holes. Roll the pastry sheet tightly into a log. If the pastry softens too much, place it on a baking tray in the fridge to firm up. Cut the log into eight 3cm-thick slices. Lay one slice, cut-side up, on a sheet of baking paper. Use your fingers and a rolling pin to shape it into a disc. Transfer it to the muffin pan, gently stretching and pressing the pastry to line the holes, letting it slightly overhang. Repeat for the rest of the slices. Chill in the fridge for 15 minutes until firm, then trim the overhanging edges with a sharp knife.
  • Preheat your oven to 240C/220C fan forced. In a bowl or jug, combine custard, egg, cornflour, vanilla, and nutmeg by whisking until well mixed.
  • Evenly distribute the custard mixture into the pastry cases. Bake until the pastry turns golden and the custard sets, about 20 minutes. Then, place the tarts on a wire rack to cool slightly.
  • 1. **Heat sugar in a frying pan over medium-low heat until it starts to dissolve.** Swirl the pan often until the sugar turns golden. 2. **Evenly pour the toffee mixture over the tarts.** 3. **Let it sit for 5-10 minutes to set before serving.**

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