Portuguese Egg Custard Tart

Makes 24

Ingredients

  • 6 sheets frozen puff pastry
  • 4 tablespoons custard powder
  • 4 tablespoons caster sugar
  • 800 ml cream
  • Zest of 1 orange
  • 2 teaspoons vanilla essence
  • Icing sugar and/or cinnamon to dust

 

Method
Preheat your oven to 220 degrees Celsius.

Cut each sheet of the puff pastry into 10cm circles and place in a 1/2 cup muffin pan and refrigerate.

Meanwhile, in a bowl stir the custard powder, sugar and 1/2 cup cream until smooth. Add the zest and essence.

Bring remaining cream to boil in a saucepan, then stir into the custard mixture over a low heat for around two minutes until thickened.

Cool for five minutes, then pour into the prepared cases. Bake for 15 minutes.

Dust with icing sugar and/or cinnamon to serve.



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