Portugese egg custard tarts (Pastéis de Nata)
- 1 egg
- 2 egg yolks
- 115g golden caster sugar
- 2 tbsp cornflour
- 400ml full fat milk
- 2 tsp vanilla extract
- 320g ready rolled puff pastry
- Lightly grease a 12 hole muffin tin and pre-heat oven to 200ºC/180ºC fan
- Put 1 egg, 2 egg yolks, 115g golden caster sugar and 2 tbsp cornflour in a pan and mix well together
- Gradually add 400ml full fat milk until mixture is well mixed and smooth.
- Place pan on medium heat and stir constantly until mixture thickens and comes to the boil
- Remove pan from heat and stir in 2 tsp vanilla extract.
- Put custard in a bowl to cool and cover with cling film to prevent skin forming
- Cut 320g ready rolled puff pastry into two pieces and place them on top of each other, then roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds
- On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin
- Spoon in the cooled custard and bake for 20 minutes until golden on top
20 minutes