portuguese tarts

You will need a 12 whole muffin tin for this recipe.

Ingredients :

1 x Empire Pastry Butter Puff Sheet, defrosted

Unsalted Butter to grease the muffin tin

500ml Full Cream Milk

Lemon Peel (2-3 strips)

1 Cinnamon Quill

35g Plain Flour

7 Egg Yolks, lightly beaten

300g Caster Sugar

Method :

Step 1: Pre-heat oven to 220°C, grease muffin tray.

Step 2: Unroll pastry, then re-roll without the baking paper as tightly as possible, cut into 12 rounds, approx 2cm thick. Chill.

Step 3: Taking one round of pastry at a time, cut side up, push into the muffin whole while using your thumbs to push up the sides of the muffin hole so that there is a slight overhang. Chill tray.

Step 4: In a large saucepan place the milk, cinnamon and lemon peel and bring to a boil.

Step 5: Transfer 1/3 to a bowl and whisk in the flour.

Step 6: Remove the cinnamon and lemon peel from remaining milk and stir in the egg yolks, followed by the flour mix. Strain into a jug.

Step 7: In a clean saucepan, place sugar and 100ml water to make a sugar syrup - bring up to 108°C on a candy thermometer.

Step 8: Gradually stir this syrup into the milk mixture. Cool

Step 9: Pour into the pastry cases to just below the top.

Step 10: Bake for 20 mins.

Step 11: Remove tarts from tin whilst warm and cool on a wire rack.

Best eaten the same day.