Skinny Por­tuguese cus­tard tarts

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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.

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