- 1 large egg
- 2 egg yolks
- 115g golden caster sugar
- 2 tbsp cornflour
- 400ml full fat milk
- 2 tsp vanilla extract
- 1 sheet puff pastry
- Lightly grease a 12 hole muffin or cupcake tin, and preheat your oven to 200C. In a cold pan, add the egg, the egg yolks, the sugar, and cornflour, and mix together until all is smooth and combined.
- Put the pan on a medium heat, until the mixture comes to a boil and thickens considerably. Stir constantly. Once the first bubbles start appearing, remove from the heat, and add the vanilla extract. Pour the lot into a glass or ceramic bowl, cover with film, and allow to cool completely.
- Cut the pre-rolled pastry into two even-sized sheets, and place them on top of each other. Roll the pastry tightly lengthways into a log. With a sharp knife, cut the log into 12 even-sized rounds.
- On a floured surface, use a rolling pin to roll out the rounds into 10cm circles. Press the pastry discs into the muffin tin, and then spoon in the cooled custard, and bake for 25 minutes. Serve warm, and enjoy this classic Lisbon treat!
Makes 12 tarts
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