Ingredients
Serves 6200g puff pastry sheets
½ cup sugar
½ cup water
2 tbsp cornflour
1 cup milk
2 egg yolks
1 tsp vanilla extract
Method
Preheat the oven to 200c.
Cut pastry into 10cm rounds with a round cutter and push gently into 12 muffin pans. Prick bases all over with a fork. Place in the fridge while you make the filling.
Put the sugar and water into a saucepan and stir until the sugar is dissolved. Bring to the boil and simmer for 2 minutes or until the mixture is slightly syrupy.
Mix the cornflour to a smooth paste with a little of the milk. Add the egg yolks and whisk until combined. Add remaining milk, vanilla and the sugar syrup.
Return to the pan and stir over a low heat until the mixture thickens. Cool.
Spoon the mixture evenly into the pastry cases and bake for about 20 minutes or until the custard is slightly browned.
Cool and serve.
Notes: This is my version of the yummy tarts that originate in Portugal. Note that they are supposed to be quite caramelised on the top – they aren’t burnt!!