Skinny Portuguese custard tarts

A light version of a beloved classic. Makes 12 PREP: 20 mins COOK: 40 mins Per serving: 152 cals 175g caster sugar 2 large egg yolks 1 large egg 4tbsp Bird’s Custard Powder 1½tsp vanilla bean paste 600ml semiskimmed milk 2tsp sunflower oil 4 sheets filo pastry, each measuring about 30.5cm x 39cm Icing sugar, to dust (optional)

1 Preheat oven to gas mark 6, 200˚C, 180˚C fan. Put the first five ingredients into a pan and whisk until smooth. Gradually whisk in milk. Heat the mixture until boiling, then simmer for 2 mins, whisking constantly, until it thickens. Set aside.

2 Brush a little oil in the cups of a deep 12-hole muffin tin. Unroll the filo sheets on a work surface, keeping them stacked. Brush the remaining oil over the top sheet. Cutting through all the sheets at the same time, divide the top sheet into squares (12 stacks with four sheets in each stack). Firmly press each stack into a hole of the muffin tin, keeping the oiled side of the filo upwards.

3 Divide the custard among the filo cases and bake the tarts for 35-40 mins until brown blisters begin to form on the custard (the tarts may look as if they will overflow, but will settle down on cooling).

4 Let the tarts cool for 5 mins in the tin. Use a small knife to loosen edges, then carefully lift them out and transfer to a wire rack to cool until firm. Serve warm or at room temperature, dusted with icing sugar, if liked.