Saturday, May 30, 2009
Portugese Egg Custard Tarts
1 cup milk
3 tbsp corn flour
1/2 vanilla bean
1 cup white sugar
6 egg yolks
1 pkt frozen puff pastry, thawed or filo pastry (my preference)
1. Preheat oven to 375 degrees F (190 degrees C)
Lightly grease 12 muffin cups and line bottom and sides with pastry
2. In a saucepan, combine milk, corn flour, sugar and vanilla. Cook stirring constantly until mixture thickens. Place egg yolks in a bowl and slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook stirring constantly for 5 minutes or until thickened. Remove vanilla bean.
3. Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 mins or until crust is golden brown and filling is slightly browned on top.