[vc_row][vc_column width=”1/2″][vc_custom_heading text=”How to make Portuguese Tarts at Home and Stay Safe” font_container=”tag:h2|text_align:left|color:%231e73be” google_fonts=”font_family:Comfortaa%3A300%2Cregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal”][/vc_column][vc_column width=”1/2″][vc_single_image image=”28915″ img_size=”Full” alignment=”center” style=”vc_box_shadow_border”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
- 1 whole egg (large)
- 2 egg yolks (large)
- 115g golden caster sugar
- 2 tbsp cornflour
- 400ml full fat (creamy) milk
- 2 tsp vanilla extract
- 1 sheet ready rolled puff pastry
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
- Grease/butter a 12 muffin tin and pre-heat oven to 200C/180C fan/Gas 6
- Put egg, yolks, sugar & cornflour in a bowl and mix well together then gradually add the milk until mixture is well mixed and smooth.
- Place into a pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
- Put custard in a glass bowl to cool and cover with cling film. This is important to stop a skin from forming on the top.
- Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry firmly, from the short edge, into a thick sausage shape and cut into 12 even sized rounds.
- On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry into the muffin tin.
- Spoon in the cooled custard and bake for 20-25mins until golden and delicious looking on top.
- Leave to cool in the tin for 5 mins then transfer to a cooling rack to finish cooling. However we recommend eating slightly warm.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Portuguese Tarts Recipe[/vc_column_text][/vc_column][/vc_row]