Easy Portuguese inspired egg custard tarts

Step 1/7

• 1 egg yolks
• 16⅔ g sugar

• stand mixer or hand mixer with beaters

Beat the egg yolks with the sugar until light and creamy.

Step 2/7

• 8⅓ ml heavy cream
• ⅛ tbsp cornstarch
• ⅛ vanilla bean

• cutting board
• knife
• small bowl

Mix some of the cream with the cornstarch until combined, then combine with the egg yolks. Slice open the vanilla bean with a sharp knife.

Step 3/7

• 25 ml heavy cream
• 50 ml milk
• ⅛ orange (zest)

• citrus zester
• small saucepan

Add the remaining cream, milk, vanilla bean seeds, and orange zest to a small saucepan. Bring to a boil over medium-low heat and then leave it to cool for approx. 5 – 10 min.

Step 4/7

• whisk

Add a small amount of the warm vanilla cream to the egg yolk mixture, whisking constantly, then gradually add the rest. Transfer the mixture back into the saucepan.

Step 5/7

• butter for greasing

• mixing bowl
• oven
• plastic wrap
• muffin tray

Reheat the mixture over low heat, whisking constantly, until it thickens. Transfer to a clean bowl, cover with plastic, and set aside to cool. Preheat oven to 240°C / 460°F. Butter the muffin cups.

Step 6/7

• 45⅞ g puff pastry

• cutting board
• knife
• rolling pin

Unroll the puff pastry and discard the paper. Roll the puff pastry back into a log, then cut it into 12 even pieces. Place the slices cut side-down and roll into circles large enough to fill the muffin cups. Place one circle in each cup, pressing it down in the middle and up the sides. Refrigerate for approx. 30 min.

Step 7/7

• oven

Pour the vanilla cream into each muffin cup until just below the rim. Bake on the middle rack of the oven at 240°C /46°F for approx. 12 – 15 min, or until the cakes are golden brown and caramelized. Enjoy!

Enjoy your meal!