Anything with custard in it is a winner in my world especially these portugese custard tarts (Pasteis de nata). Eat them while they are still warm from the oven, you’ll think you have died and gone to heaven.
My puff pastry seems to ‘overpuff’ they shouldn’t look quite as puffy as they do but they are still yummy. I’ve also made them with sweet short pastry which is equally as good but not the traditional way.
1 x 500g pack of flaky puff pastry
1 cup sugar
1 cup water
4 tblsp cornflour
2 cups milk
4 egg yolks
1 vanilla pod, scraped or 1 tsp vanilla extract
Preheat oven to 180°C. Roll out the pastry and cut into 12cm rounds with a cookie cutter. Line muffin tins. Prick the pastry with a fork.
Place the sugar and water into a pot, stir and bring to the boil. Boil for 3 mins till syrupy. Remove from heat. Cool slightly.
In a bowl mix the cornflour and 1 cup of milk to a smooth paste. Whisk in the egg yolks, the second cup of milk and the vanilla. Pour this mixture into the pot with the sugar syrup and mix well.
Stir constantly over a low heat until the custard thickens, takes about ten minutes. You should now have a thick, velvety custard.
Remove from the heat, cover and cool.
Place spoonfuls of cooled custard into the pastry cases and bake for 20 mins until custard is golden brown.