Skinny Portuguese tarts
A light version of a much-loved classic.
MAKES 12 PREP 20min, plus cooling COOK about 40min
• 175g (6oz) caster sugar
• 2 large egg yolks
• 1 large egg
• 4tbsp Bird’s custard powder
• 1½tsp vanilla bean paste
• 600ml (1 pint) semi-skimmed milk
• 2tsp sunflower oil
• 4 sheets of filo pastry, each measuring about 30.5cm x 39cm (12in x 15½in)
• Icing sugar, optional, to dust
1 Preheat oven to 200°C (180°C fan) mark 6. Put first five ingredients into a pan and whisk until smooth. Gradually whisk in milk. Heat mixture until boiling, then simmer for 2min, whisking constantly until it thickens. Set aside.
2 Brush a little oil in the cups of a deep 12-hole muffin tin. Unroll filo sheets on a work surface, keeping them stacked. Brush remaining oil over top sheet. Cutting through all the sheets at the same time, divide into 12 equal squares, making 12 stacks with four sheets in each stack. Firmly press each stack into a hole of the muffin tin (oiled-side of filo upwards).
3 Divide custard among filo cases. Bake tarts for 35-40min until brown blisters begin to form on the custard (tarts may look as if they will overflow, but will settle down on cooling). Leave the tarts to cool for 5min in the tin. Use a small knife to loosen edges, then carefully lift out and transfer to a wire rack to cool until firm. Serve warm or at room temperature, dusted with icing sugar, if you like.
PER TART: CALS 152; FAT 3g; SAT FAT 1g; CARBS 30g
GET AHEAD Make tarts up to a day in advance. Once cool, transfer to an airtight container and keep chilled. To serve, reheat in the oven at 170°C (150°C fan) mark 3 for 10-15min, until pastry is crisp.