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Portuguese custard tarts
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Ingredients:
  • 115g (1/2 cup) caster sugar
  • 80ml (1/3 cup) water
  • 20.00 gm cornflour
  • 500ml (2 cups) milk
  • 4 egg yolks, at room temperature
  • 8.80 gm vanilla essence
  • 225g (1 1/2 cup) plain flour
  • Pinch of salt
  • 125-185ml (1/2-3/4 cup) water
  • 30g (1 1/2 tbsp) lard
  • 30g (1 1/2 tbsp) butter, at room temperature
Instructions:
  • Combine sugar and water in a small saucepan over low heat, stirring occasionally until the sugar dissolves, about 2-3 minutes. Transfer the mixture to a heatproof bowl and chill in the fridge for 15 minutes.
  • Combine cornflour and 1 tablespoon of milk in a bowl until smooth. In a heavy-based saucepan, mix sugar syrup, cornflour paste, remaining milk, egg yolks, and vanilla essence using a whisk. Cook over medium-low heat, stirring constantly with a wooden spoon until thickened (5-6 minutes). Transfer the custard to a heatproof bowl, cover with non-stick baking paper, and chill in the fridge for 50 minutes.
  • Preheat oven to 220°C. Sift flour and salt into a bowl and create a well in the center. Gradually add water while stirring with a wooden spoon until a soft dough forms. Use your hands to bring the dough together. Transfer the dough to a lightly floured surface and knead for 1-2 minutes until almost smooth.
  • On a lightly floured surface, use a well-floured rolling pin to roll out the dough into a 4mm-thick rectangle. Spread the dough with lard to the edges, then roll it up firmly. Roll it out again into a 4mm-thick rectangle and spread butter to the edges. Roll it up tightly once more, then re-roll it into a 40 x 50cm rectangle. Use an 11cm cutter to cut out 12 discs from the pastry. Line 80ml (1/3 cup) muffin pans with the discs, pressing them to fit snugly. Chill in the fridge for 10 minutes before proceeding.
  • Fill pastry cases with the luscious custard, bake in a preheated oven until the pastry is golden and the custard is set. Serve warm or let cool in the pans for 3 hours until reaching room temperature.

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