- 250g golden caster sugar
- 2 cinnamon sticks
- 250ml semi skimmed milk
- 20g cornflour
- Vanilla essence
- 3 egg yolks
- Flour, icing sugar and ground cinnamon for dusting only
I always buy the most delicious Portuguese custard tarts whenever I go to Portobello Rd in London. They really are the most delicious thing ever. Don’t get there much nowadays so found a recipe and had a go. The results blew my wife away! In fact she said forget baking anything else anymore these are her favourites!
I use ready rolled puff pastry from the supermarket.
Put the sugar, lemon and cinnamon in a pan with 125ml of water and bring to the boil.
Add the flour, cornflour and vanilla with a little of the milk and reduce the heat. Mix this to a smooth paste.
Bring the remainder of the milk to the boil then gradually add this to the paste stirring all the time. This should then thicken. Do not let it get too thick. Add the eggs and on a low heat mix until smooth.
Pour this into a jug, cover with cling film and let it cool.
Remove the ready rolled pastry from the fridge 10 mins before needed.
After the mixture has cooled (about ½ hour) pre heat the oven to 220 degrees C gas mark 7.
Roll the pastry into a roll (like a Swiss roll) and cut the roll into 12 equal slices.
Lay the disc of pastry flat on a floured surface and roll out into discs about 10cm round then using a cookie cutter cut the discs so they have a nice cut edge (this will make the edges expand like they do when you buy them).
Carefully put these discs into a well-greased cupcake tin and pour in the cooled custard mixture. Bake for 15 – 20 mins (keep an eye, they want to be golden brown and well puffed up).
Let the cool in the tin and dust with icing sugar and cinnamon before serving.