CREAMY PORTUGUESE CUSTARD TARTS

YOU will need two 9-hole (or 12-hole) muffin tins. Makes 18

● 1 quantity puff pastry (see right) ● Extra flour, to dust

For the filling

● 6 egg yolks ● 4 tbsp cornflour ● 250g (9oz) caster sugar ● 350ml (12fl oz) milk ● 550ml (20fl oz) double cream ● 3 tsp vanilla extract ● Icing sugar, to dust

Roll out the chilled pastry on a lightly floured surface to a 2-3mm (¹/8 in) thickness. Use a 9cm (3½in) pastry cutter to stamp out 18 circles. (You may need to layer up and re-roll the trimmings to get 18.) Press each circle into a muffin tin. Cover with Clingfilm and refrigerate for at least 30 minutes. To make the custard, put the egg yolks, cornflour and sugar in a bowl and mix well to combine. Gradually add the milk and then the cream, whisking well to stir out any lumps after each addition. When the mixture is smooth, transfer to a saucepan and cook over a low heat, stirring slowly until it starts to steam and thickens to the consistency of Greek yoghurt. This may take 20 minutes. To avoid the yolks curdling, it is important that the mixture doesn’t boil. Once thick, transfer the custard to a bowl and add the vanilla extract. Taste, adding a little more sugar or vanilla if needed. Lay a sheet of Clingfilm directly onto the surface of the mixture to prevent a skin from forming. Allow to cool, then chill in the fridge. Heat the oven to 190c/fan 170c/gas 5 and place a large baking tray in the top third of the oven to heat up. Take the muffin tins out of the fridge and divide the custard evenly between the pastry cases. Place on the hot baking sheet in the oven and bake for 20-25 minutes until the pastry is risen, golden and the custard is set. (It is normal for the custard to have dark patches). Take the tarts out of the oven and leave to cool in the tins for 5-10 minutes, then gently remove from the tins and transfer to a wire rack to cool completely. Dust with icing sugar and serve.