Portuguese Custard Tarts...

Start with shop bought flaky pastry.

Flour the surface and unroll the pastry carefully to avoid cracking.

Spread a small thin layer of butter on the pastry.

Roll the pastry tightly and wrap it in cling film.

Place the wrapped pastry in the freezer for a few minutes to firm up.

Neaten off the ends of the pastry roll and cut it into 12 pieces.

Cut each piece in half and then into thirds, marking them into smaller pieces.

Use a little water to stick the pastry together if needed.

Grease a shallow tart tray with butter and place a round of pastry into each crevice.

Push your thumb into the center of each pastry round and gently pull out the edges to form a tart shell.

Use the end of a rolling pin to shape the pastry into the tart tray, flouring it to prevent sticking.

Cover the tart shells and place them in the fridge while preparing the filling.

Make a sugar syrup with water and plenty of sugar, adding vanilla extract and lemon zest.

Heat the sugar mixture on low until the sugar dissolves, then increase the heat to bring it to a bubble.

Let the syrup bubble for a few minutes, then turn off the heat and let it settle.

In a separate pan, whisk together milk, flour, and a little salt before heating it on low.

Continuously whisk the mixture to prevent lumps until it thickens.

Let the thickened mixture cool before adding the eggs to prevent scrambling.

Whisk in a couple of eggs, then add the rest and whisk until the mixture is a beautiful yellow color.

Gradually add the cooled sugar syrup to the egg mixture, whisking thoroughly to combine.

Strain the custard mixture to ensure it is smooth and free of zest or lumps.

Pour the custard into the tart cases, filling them about three-quarters full.

Bake the tarts in the oven until they are beautifully golden.

Sprinkle a little cinnamon on top before serving.

Equipment Needed

Dietary

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