Festive portuguese tarts

Everyone will love these spectacular tarts, which offer a creative take on the traditional favourites

delicious.

Photography by Mark Roper

• Ingredients

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

1. Step 1
   Preheat the oven to 200°C and grease a 12-hole (1/3-cup capacity) muffin pan.
2. Step 2
   Halve each puff pastry sheet, then place one half on top of the other to form 2 stacks in total. Starting from the long side, roll up each pastry stack tightly to form a log. Cut each pastry log into six 4cm-wide slices.
3. Step 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 pastry rounds to line the muffin pan, then chill while you make the filling.
4. Step 4
   Meanwhile, gently whisk the egg yolks, caster sugar, flour and milk together in a 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. Step 5
   Once cooled, divide the custard among the chilled pastry cases, then top each with a heaped teaspoon of fruit mince. Scatter with the flaked almonds and bake for 20 minutes or until the pastry is golden and custard is almost set.
6. Step 6
   Cool in the pan for 5 minutes, then place on a rack to cool completely. Dust with icing sugar and serve.
   
   

   delicious. - December 2010 , Page 204

   Recipe by Valli Little