Portuguese custard tarts

Method20 steps

1. 1

   Step 1: Mix only the two tablespoons plain flour and the two tablespoons dusting icing sugar in a small bowl. Keep this actual dusting mixture ready for rolling the pastry, with the separate extra garnish sugar untouched.

   Uses 2 tbsp plain flour for dusting · 2 tbsp icing sugar for dusting

2. 2

   Step 2: Dust the work surface with some of the actual flour-icing-sugar mixture. Roll all375 grams puff pastry into a rectangle measuring45×30 centimetres.

   Uses Some actual dusting mixture; retain the rest for rolling wheels · 375 g all-butter puff pastry

3. 3

   Step 3: Roll the actual pastry rectangle up lengthways into one long, even sausage-shaped log.

   Uses The entire actual pastry rectangle

4. 4

   Step 4: Set the actual pastry log on the work surface and mark twenty-four roughly equal wheel portions along its length.

   Uses The whole actual log

5. 5

   Step 5: Cut the actual marked pastry log into twenty-four wheels, roughly one to two centimetres thick, keeping all the portions for the tart shells.

   Uses The whole actual marked log

6. 6

   Step 6: Set two nonstick twelve-hole fairy-cake tins on the work surface so all twenty-four shallow tart holes are ready for lining.

7. 7

   Step 7: Roll each actual pastry wheel lightly with a rolling pin on the lightly dusted surface until it will fit one shallow fairy-cake-tin hole.

   Uses All actual cut pastry wheels · Remaining actual dusting mixture as needed for rolling

8. 8

   Step 8: Lay the actual rolled pastry circles into the prepared tin holes, one per hole, and press each gently against the base.

   Uses The actual rolled circles, starting to line the tins

9. 9

   Step 9: Mould every actual pastry circle up the sides to make twenty-four thin cases. Put both lined tins in the refrigerator and keep chilled until filling.

   Uses All actual pastry-lined holes

10. 10

    Step 10: Prepare both lemon-zest (2 strips) strips and the separate cinnamon stick (1) for the syrup, keeping the ground garnish cinnamon aside. Heat the oven to220°C /200°C fan /gas7.

    Uses 2 strips lemon zest for syrup · 1 cinnamon stick for syrup

11. 11

    Step 11: Put only the250 grams golden caster sugar in a saucepan with all200 millilitres syrup water and the actual prepared zest strips and cinnamon stick. Bring to the boil and simmer until syrupy, then remove from the heat.

    Uses 250 g golden caster sugar for syrup · 200 ml water for syrup · Both actual zest strips and the one actual cinnamon stick

12. 12

    Step 12: Let the actual syrup cool, then remove and discard both lemon-zest strips and the cinnamon stick. In another large pan, whisk both whole eggs (2), the four additional yolks and all50 grams cornflour together until smooth; hold this actual mixture separately from the cooled syrup.

    Uses All actual prepared syrup · 2 whole eggs for custard · 4 additional egg yolks for custard · 50 g cornflour (maize starch) for custard

13. 13

    Step 13: Split the vanilla pod (1) lengthways and scrape out its seeds. Put all500 millilitres milk and all the actual vanilla seeds in a separate saucepan and heat until just below the boil; keep the empty pod out of the custard.

    Uses 500 ml whole milk · 1 vanilla pod, split and seeds scraped out

14. 14

    Step 14: Gradually pour all the actual hot vanilla milk over the actual egg-and-cornflour mixture while whisking constantly. Return the combined mixture to low heat and cook gently, continuing to whisk so it heats evenly without scrambling.

    Uses All actual hot vanilla milk · Only the actual egg-and-starch mixture; keep cooled syrup separate

15. 15

    Step 15: Keep whisking the actual custard base over low heat until it begins to thicken smoothly, then keep it ready for the cooled syrup.

    Uses All actual gently heated custard base

16. 16

    Step 16: Whisk all the actual cooled strained sugar syrup into the actual custard and continue whisking over low heat until slightly thickened and smooth.

    Uses All actual custard base · Only all actual cooled syrup, with zest and stick removed

17. 17

    Step 17: Pour all the actual finished custard through a sieve into a jug so it is smooth and ready to fill the cases.

    Uses All actual prepared custard

18. 18

    Step 18: Remove the actual lined tins from the refrigerator and divide the actual sieved custard between all twenty-four cases. Bake at220°C /200°C fan for about fifteen minutes until the pastry is golden and cooked through and the custard is set with a darkened top.

    Bake filled custard tarts until golden and set · 15 minUses All actual sieved custard · Both actual chilled lined tins

19. 19

    Step 19: Let all the actual baked tarts cool completely in their tins before removing or dusting them.

    Uses All actual baked tarts

20. 20

    Step 20: Lift the actual cooled tarts out of their tins. Sift over only the separate extra garnish icing sugar and ground cinnamon as desired, then serve. The full batch makes twenty-four tarts; refrigerate any remaining cooled custard tarts promptly.

    Uses All actual cooled tarts · Extra icing sugar to sift over cooked tarts · Ground cinnamon for serving, as desired