Spanish · serves 2
Portuguese Custard Tarts
The pastry is rolled with cinnamon and coiled, so each case is a spiral.
Ingredients
- 320g puff pastry
- 2 tbsp cinnamon
- 240ml cream
- 1 tbsp vanilla extract
- 3 tbsp cornflour
- 65g caster sugar
- 240ml milk
- Icing sugar for dusting
Method
- Roll the pastry to a 35x23cm rectangle, 3mm thick.
- Cinnamon scattered evenly, then rolled up tightly widthways into a log and cut into 10.
- Each piece cut side up, flattened and rolled to a 10cm round.
- Pressed into a muffin tray, up the sides.
- 180°C for 10 minutes, then flatten the bases down with the back of a spoon.
- Whisk the cream, vanilla, cornflour, sugar and milk in a pan until thick, then cool slightly.
- Fill the cases and bake 20 minutes more, until the tops blister and darken in patches. Those dark spots are the point.