Everybody loves a good old custard tart. Something about the cold, jelly -like custard and the crumbly pastry that makes this a bakery favourite. But why buy them, when you can give these Portuguese Custard Tarts a go at home!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 1 1/4 cups Plain Flour
- 3/4 cup Water
- 25 grams Copha (white vegetable shortening) chopped and softened
- 25 grams Butter chopped and softened
- 1 cup Sugar
- 1/3 cup Water
- 2 cups Milk
- 3 tbsp Cornflour
- 1 tbsp Custard Powder
- 4 Egg Yolks
- 1 tsp Vanilla Extract natural
- Preheat the oven to 220 degrees.
- Sift the flour into a bowl. Add 3/4 cup water, or enough to form a soft dough.
- Gather into a ball, then roll out on baking paper to form a 2x30cm rectangle.
- Spread the Copha over the surface.
- Roll up from the short edge to form a log.
- Roll the dough out into a rectangle again, and spread with the butter.
- Roll into a log and slice into 12 pieces.
- Working from the centre outwards, use your fingertips to press each round out to a circle large enough to cover the base and sides of twelve 80 ml (1/3 cup) muffin holes.
- Press into tin. Refrigerate.
- Put the sugar and 1/3 cup water into a pan, and stir over low heat until the sugar dissolves.
- Mix a little milk with the cornflour and custard powder to form a smooth paste, and add to the pan with the remaining milk, egg yolks and vanilla.
- Stir over low heat until thickened. Put in a bowl, cover and cool.
- Divide the filling among the pastry bases. Bake for 30 minutes, or until the custard is set and the tops have browned. then transfer to a wire rack.