PORTUGUESE TARTS

Legend has it that these delightful little custard tarts were invented centuries ago by Catholic monks as a way of using up the yolks left over from the large quantities of egg whites needed at convents and monasteries for starching clothes, such as nuns’ habits.

2 sheets puff or flaky pastry

1 whole egg

2 egg yolks

100g caster sugar

2 tablespoons cornflour

300ml cream

100ml milk

2 strips of orange peel (no pith)

1 cinnamon quill

½ vanilla bean, split

Spray 9 1/3-cup-capacity muffin tins with a little oil. Cut 9 circles (about 9cm diameter) from pastry and press gently into tins (pastry should almost reach the top of the tins). Refrigerate for at least 1 hour.

To make the custard filling, combine egg and yolks, caster sugar and cornflour in a medium saucepan. Gradually mix in cream and milk, stirring until smooth. Add orange peel, cinnamon quill and vanilla bean.

Cook over medium to low heat, stirring constantly, until mixture thickens and just comes to the boil.

Take off heat and stir several more times. Discard the flavourings. Cover the top of the custard with plastic wrap to stop a skin forming and leave to cool completely.

Heat oven to 220C. Divide custard mixture evenly between pastry cases. Bake 20-25 minutes until tarts are starting to colour. Take from oven and leave to sit 5 minutes before placing on a cooling rack.

Tarts are best eaten at room temperature on the day they are made. The custard will sink into the tarts as they cool, adding to their rustic charm. Makes 9