Festive Portugese Tarts

I have wanted to make Portugese tarts for a very long time, ever since a friend introduced me to them.. so when I came across this recipe in the latest issue of Delicious, I knew it what simply meant to be! They are a good way of using fruit mince in a bit of a different way to fruit mince pies, and they're really easy to make. So what are you waiting for?!

Festive Portugese Tarts (makes 12)
Adapted recipe from Delicious magazine, Dec 2010/Jan 2011 issue

2 frozen puff pastry sheets, thawed
3 egg yolks
1/3 c (75g) caster sugar
2 tbsp cornflour
1c (250ml) milk
200ml thickened cream
2 tsp vanilla extract / vanilla bean paste
1/2 c (130g) fruit mince
1/4 c (20g) flaked almonds
icing sugar, to dust

1. Preheat the oven to 200 degrees celcius and grease a 12 hole muffin pan.

2. Half each puff pastry sheet, then place one half on top of the other to form 2 stacks in total. Roll up each pastry stack tightly to form a lo. Cut each pastry log into six even slices.

3. One at a time, place the pastry slices cut-side up, between 2 sheets of baking paper and, using a rolling pin, roll into 10cm rounds (this will give you extra flaky pastry). Use the rounds to line the muffin pan, then chill while you make the filling.

4. Gently whisk the yolks, caster sugar, flour and milk together in a small saucepan. Cook over low heat, whisking constantly for 5-6 minutes until thick. Remove the custard from the heat and stir in the thickened cream and vanilla extract. Transfer the custard to a bowl, then closely cover the surface with plastic wrap to prevent a skin forming. Chill the custard until completely cooled.

5. Once cooled, divide the custard among the chilled pastry cases (you may not need it all, be careful not to over-fill), then top each with a heaped teaspoon of fruit mince (it will sink into the custard, so don't worry). Scatter with the flaked almonds and bake for around 25 minutes or until the pastry is golden and custard is almost set.

6. Cool in the pan for 5 minutes, then place on a rack to cool completely. Dust with icing sugar and serve. These are best eaten the day of baking while the pastry is still crispy.

If there is one recipe you try this Christmas, you must try these festive portugese tarts.. They are simply sublime!


Love,
Ladybird x