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Portuguese tarts
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Delicious and untested member recipe.
Ingredients:
  • 2 frozen puff pastry sheets, thawed
  • 3 egg yolks
  • 40.00 ml Natvia
  • 10.00 gm cornflour
  • 193.13 gm milk
  • 189.38 gm pure cream
Instructions:
  • Preheat your oven to 220C and generously grease a 12-hole muffin pan.
  • Cut each puff pastry sheet in half. Stack one half on top of the other to create 2 stacks. Roll each pastry stack tightly from the long side to form logs. Slice each log into six even pieces.
  • Individually place the pastry slices with the cut-side up. Roll out each slice into 10cm rounds using a rolling pin. Line the muffin pan with the pastry rounds and chill while preparing the filling.
  • Whisk egg yolks, Natvia, flour, cream, and milk together in a saucepan with care. Cook on low heat, whisking continuously, for 5-6 minutes until thickened. Strain the custard through a sifter into a bowl to eliminate any bubbles.
  • Spoon the creamy custard into the cooled pastry shells, then bake until the custard develops a golden brown hue, about 20 minutes.
  • Allow the tarts to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely. Enjoy while the tarts are still crispy.

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