| Portuguese Tarts |
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The key to this is rolling the pastry so it allows the flaky layers to show around the edge, and also cooking the tarts at a high heat. 3 egg yolks 1/2 cup castor sugar 2 tablespoons cornflour 1 cup cream 1/2 cup water 1 teaspoon grated lemon zest 2 teaspoons vanilla essence 1 sheet puff pastry, thawed Whisk egg yolks, cornflour and sugar together in a bowl, then pour into a small saucepan set over a medium heat. Stir well, then slowly add cream and water, mixing until smooth. Add lemon zest, then heat just until the mixture boils. Remove immediately from the heat, stir in vanilla, and set aside to cool. Tightly roll the sheet of pastry from the short side, then cut the rolled up pastry into 12 rounds. Lay rounds, cut-side up on a board and roll out each one into a 10cm circle. Press each circle into a muffin hole in a well-greased 12-hole pan. Strain custard and spoon enough into each pastry case to almost fill it. Bake in a preheated 220C oven for 20 minutes or until tops are blistered and very well-browned. Remove from trays and cool on racks. Makes 12. |
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