Portuguese Tarts

Yields: 12 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 15 Mins Total Time: 35 Mins

This recipe is inspired by my recent trip to Portugal where I became addicted to Pasteis da Nata.  These flaky, crispy custard tarts flavoured with lemon and cinnamon are absolutely delicious!

Ingredients

0/12 Ingredients
Adjust Servings
  • For the custard
  • For the sugar syrup

Instructions

0/6 Instructions
  • Brush 12-hole muffin tin with butter and chill in the fridge. Roll up the pastry into a tight sausage shape. Slice into 12 discs, roll out each disc to fit into the muffin tin, and chill them while you make the custard.
  • Heat 150ml of the milk in a pan with the cinnamon, lemon zest and 10g of butter, heat to just below boiling point and leave to infuse for ten minutes. Remove the lemon zest.
  • In a bowl, add the flour, cornflour and gradually add the remaining 100ml milk, mix to a thin paste. Pour the warm milk over the paste, stirring well, then pour it back into the pan. Stir gently, over a low heat for a few minutes until it thickens to a double cream consistency. Whisk in the remaining 10g of butter and remove from the heat.
  • To make the sugar syrup, put the ingredients in a pan with 75ml water and cook over a medium heat for five minutes, until the sugar dissolves. Reduce to a low heat, swirling the pan occasionally, until you have a light brown caramel. Add a further 75ml water and gently heat to dissolve any solid caramel. Strain it into a heatproof bowl. Pour half the syrup into the custard and whisk well.
  • Preheat the oven to its highest setting and put a baking sheet on the top shelf. Just before cooking the tarts, pour the custard into a measuring jug and stir in the egg yolks. Pour the custard into the pastry-lined muffin tins and bake on the hot baking sheet for 9–13 minutes, until the tops are dark.
  • Brush the tarts with the remaining sugar syrup, leave to cool on a wire rack. Enjoy!

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