Every week Michael is joined by Sarah Boorer, Nine Radio Journalist & Country Women’s Association award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.
This week Sarah looks Portuguese tarts
Portuguese Egg Tarts
Ingredients
1 whole egg (large)
2 egg yolks (large)
115g golden caster sugar
2 tbsp cornflour
400ml full fat (creamy) milk
2 tsp vanilla extract
1 sheet ready rolled puff pastry
Method
STEP 1 Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan
STEP 2 Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
STEP 3 Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
STEP 4 Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
STEP 5 Roll the pastry tightly into a log and cut the log into 12 even sized rounds.
STEP 6 On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
STEP 7 Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.
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