Portuguese Egg Custard Tarts

1. 1

   Preheat oven to 400u00b0F. Grease a 12-cup muffin pan.

2. 2

   Sprinkle puff pastry with 2 tsp sugar then stack halves on top of each other. Roll up tightly from short side. Cut into 12 - 1/3 inch-thick rounds. Lay 1 round on a lightly floured work surface, cut-side up, and roll out into a 4 inch disc. Press into a greased recess. Repeat with remaining rounds. Chill.

3. 3

   Combine remaining sugar and 1/4 cup water in a medium saucepan. Stir over low heat until sugar dissolves.

4. 4

   Meanwhile, combine cornstarch and custard powder in a large bowl. Gradually whisk in milk until smooth. Whisk in egg yolks then transfer to pan with sugar syrup. Cook, stirring, over medium heat, until custard is thick. Remove from heat and stir in vanilla. Let cool slightly.

5. 5

   Spoon 2 tbsp custard into each tart shell. Bake, on lower shelf in oven, for 20 mins, or until surface is browned and pastry is crisp. Transfer to a wire rack to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.