These tarts became popular around the world as Portuguese populations established themselves across the globe.
(Makes about 12 tarts)
• 6 egg yolks
• ¼ cup castor sugar
• ½ tsp vanilla essense
• ½ cup fresh double cream
• ½ cup full-cream milk
• 250 g frozen puff pastry
• Cake flour for rolling pastry
- Preheat the oven to 200 °C and grease a mini muffin tin.
- Place the egg yolks in a large bowl. Add the castor sugar and whisk well together.
- Add the vanilla essence and whisk well to combine.
- Add the cream and milk and whisk again to combine until the mixture is frothy. Strain the mixture through a sieve.
- On a lightly floured surface, roll the pastry into a tight log until about 3 cm in diameter.
- Trim the ends and then cut the log into 12-mm-thick slices.
- Using a rolling pin, roll one of the pastry rounds into a 60-mm circle. Place the pastry into a cavity of the mini muffin tin and press to flatten the dough
against the bottom and sides of the cavity, extending slightly above the rim of the pan. Repeat with the remaining dough.
- Pour the egg mixture into each pastry cup until it’s almost filled.
- Place the tarts in the oven and bake for 20–25 minutes. The tarts should rise and form a very dark brown skin on the surface.
- As you take the tarts from the oven, jiggle them a little. If the centre of the tarts look set, then they are done. If they look as if they still contain too much liquid, leave in the oven for a while longer.