Simple Way to Prepare Any-night-of-the-week Custard tarts – eatandtweet style | recipe

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The ingredients needed to make Custard tarts – eatandtweet style | recipe:

1. Prepare 200 g plain flour
2. Get 75 g caster sugar
3. Take 175 g butter, softened
4. Prepare 1 tsp Vanilla Extract
5. Take 50 g Cornflour
6. Make ready For Custard Filling:
7. Take 700 ml/1¼ pint full-fat milk
8. Prepare 7 free-range egg yolks
9. Prepare 90 g/3¼oz caster sugar
10. Prepare Nutmeg

Photography by Yuki Sugiura / Recipe Development and Food Styling by Edd Kimber. Find more English-inspired recipes and traditional English puddings in the January/February issue today! It is a love from childhood that has endured; a simple custard tart will always be a nostalgic pleasure for me. I've made custard tarts before, but never the world-famous Portuguese custard tarts, and I'm thrilled to report the results were shockingly good.

Instructions to make Custard tarts – eatandtweet style | recipe:

1. Making the shortbread is simple really. Just mix together the butter, flour, cornflour and sugar until a dough is formed. If the mixture is crumbly then simply add a little water.
2. Once you have a dough roll it out onto a flat, floured surface until it is around 3cm thick and find a round cutter which is slightly larger than the holes in your muffin tray. Dust with flour and cut out one piece of shortbread with an 11cm cutter and place it into the hole. It should fit in almost like a pasty/pie shape, with a hollow middle. It’ll probably fill around half the hole, this is perfect.
3. Repeat until you have the shortbread mix in all 12 holes. As mentioned, there should be space in the middle of the mixture to hold your filling, but for now you’ll need to blind bake these shortbread pasties by placing some greaseproof paper in the middle of each.
4. I place a paper fairy cake case into the empty pastry disc and fill it with baking beans, as they seem to be a perfect fit, stopping the pastry from rising in the oven.
5. Bake for around 10 minutes then remove the paper cases and baking beans and then bake for another 5 minutes or until cooked in the middle.
6. Remove them from the muffin tin but keep that to once side. Once cooled, you should now have a shortbread pastry case which is ready to be filled with custard.
7. Once you have prepared the tarts, heat the milk in a saucepan. Then mix the sugar and egg yolk together, separately from the milk, until you have a creamy mixture. Then you can slowly add this mixture to the heated milk until you have small bubbles form.
8. Next, transfer the custard to a jug and fill the pastry as high as you can. Some will evaporate in the oven, so get as close to the top as you can. Sprinkle on some nutmeg and bake for 25 minutes.
9. Leave to cool so that they are easy to remove from the tin and then store in the fridge. If you are having issues removing them from the tin you can always put them in the freezer and knock them out later.

It is a love from childhood that has endured; a simple custard tart will always be a nostalgic pleasure for me. I've made custard tarts before, but never the world-famous Portuguese custard tarts, and I'm thrilled to report the results were shockingly good. The recipe itself is simple, using just a few basic ingredients, but there are numerous steps, and a certain amount of finesse is required, but the results. Try our classic Portuguese custard tart recipe. This Pastéis de Nata recipe has an easy step-by-step guide to make the best custard tarts for pastel de nata.

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