Portuguese inspired custard tarts
With a flaky crust and a deliciously creamy custard center, these Portuguese custard tarts are a joy to eat and prepare. Originating from Lisbon, and better known as ‘Pastéis de nata’, we’ve helped make the process a little quicker by using Pams frozen puff pastry.
- 2 eggs
- 1 cup caster sugar
- 2 Tbsp cornflour
- 300ml milk
- 100ml cream
- ½ tsp vanilla extract
- 2 cinnamon sticks
- 2 sheets store bought puff pastry, chilled
- Preheat your oven to 220 degrees celsius fan bake. In a saucepan, whisk together the eggs, caster sugar and cornflour until the mixture forms a paste.
- While whisking, stream in the milk and cream and mix until fully incorporated. Stir the vanilla and cinnamon sticks into the mixture, then place over a low to medium heat.
- Cook while stirring until the custard mixture has become thick and creamy, around 7-10 minutes. Remove from the heat, and transfer to a heatproof bowl. Cover with plastic wrap and press onto the surface of the custard to prevent a skin forming. Set aside.
- Grease a 12-hole muffin tray. Take the pastry sheet and roll into a tight log, then slice into 12 rounds. Gently flatten using the palm of your hands or a rolling pin, then press into a single muffin hole until it reaches the sides are covered. Repeat with the remaining pastry.
- Remove the cinnamon stick from the cooled custard mixture. Spoon the custard evenly amongst the pastry cases, then place into the oven and bake for 15-20 minutes or until the custard has turned to a deep golden colour.
- Leave to cool for 10 minutes before transferring to a wire cooling rack, then leave to cool completely or enjoy while warm. Keep stored in an airtight container for up to 3 days.