Sunday baking project - totally cheating portuguese tarts

Hello everyone!

Ahh it does feel good to write again, cook again, even edit photos again.  Anything that resembles some part of my 'normality' is a good thing right now.  I actually even was relieved to be at work on Thursday although I admit, my heart was back at the hospital with Nan.

Nan is improving, I can see hope but there is a long road ahead of us. It's going to take a lot of work and and a lot of love and support to get her to recovery.  We are all committed to this.  It's so hard to see someone who you consider your rock to be so helpless and vulnerable.

I was actually half way through making these when I got the news last Sunday.  So the good news is that you can pre-prepare these - make the custard first and then assemble and bake when you're ready to serve.

I worked out it cost me $7 for 18 Portuguese tarts - a lot different from the $2.50 - $3.50 each you pay at the shops right?  You do need to eat these within a couple of days though - so make some for friends and family at the same time - I shared mine around the hospital!


Adapted from Olive Magazine
Ingredients:
1 cup raw caster sugar
1 slice lemon
1 cinnamon stick
1 cup light milk
1 tb plain flour
1 tb cornflour
1/2 tsp vanilla extract
3 egg yolks + 1 egg
4 sheets frozen puff pastry


Method:
Preheat oven to 220 degrees c.

In a small saucepan add sugar, lemon and cinnamon to 1/2 cup water.  Bring to the boil and then take off the heat, remove the cinnamon stick and lemon slice and set aside.

Mix the flours with a splash of your milk to make a paste.  Gradually add the rest of your milk until combined.  Place this in a medium sized saucepan over a low heat.

Whisk until it thickens... it takes only a minute or so.

Gradually pour in your sugar syrup and whisk it gently in, still over a low heat.

 Then add your eggs and continue to whisk over low heat until it slightly stiffens/gets thicker.  It will be the consistency of honey.  Set aside.

 Thaw out your sheets of puff pastry and then upturn one on top of the other with the plastic backing facing up.   Remove so you have a double layer of puff.

Cut them out with a glass or cutter, and place into greased muffin tray.

 Pour in your custard mixture until almost full.

 Bake for 15 or so minutes until slightly browned.

 They are gorgeous warm or cool with some icing sugar sprinkled over the top.

Try them!  Just the thing to do this weekend - you'll love them!

Be a Fan

Print this post in friendly format