Portuguese custard tarts

Portuguese   Dessert

250g Sucre en poudre
To serve Cannelle
4 Jaunes d'oeufs
2 Œufs
2 strips Zeste de citron
2 tbs Farine nature
375g Pâte feuilletée
Pod of Vanille
500ml Lait entier
2 tbs Sucre glace
50g Farine de maïs
  1. STEP 1
  2. Roll the pastry
  3. Mix the flour and icing sugar, and use this to dust the work surface. Roll the pastry out to make a 45 x 30cm rectangle. Roll up lengthways to create a long sausage shape.
  4. STEP 2
  5. Cutting pastry into rounds
  6. Cut the pastry into 24 wheels, about 1-2cm thick.
  7. STEP 3
  8. Roll out each pastry portion
  9. Roll each wheel lightly with the rolling pin to fit 2 x 12-hole non-stick fairy cake tins.
  10. STEP 4
  11. Press pastry into the tin
  12. Press the pastry circles into the tins and mould into the tins to make thin cases. Chill until needed.
  13. STEP 5
  14. Make the infused syrup
  15. Heat the oven to 220C/fan 200C/gas 7. Make a sugar syrup by bringing the sugar, 200ml water, lemon zest and cinnamon stick to the boil. Reduce until syrupy, allow to cool, then remove the cinnamon and lemon. Whisk the eggs, egg yolks and cornflour until smooth in another large pan.
  16. STEP 6
  17. Making custard
  18. Heat the milk and vanilla pod seeds in a separate pan until just below the boil. Gradually pour the hot milk over the eggs and cornflour, then cook on a low heat, continually whisking.
  19. STEP 7
  20. Add syrup to custard
  21. Add the cooled sugar syrup to the custard and whisk until thickened slightly.
  22. STEP 8
  23. Pour custard into the tins
  24. Pour the custard through a sieve. Pour into the pastry cases and bake for 15 minutes until the pastry is golden and the custard has darkened.
  25. STEP 9
  26. cool and dust with icing sugar
  27. Cool completely in the tins then sift over icing sugar and ground cinnamon to serve.