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Portugese Custard Tart

Wow did this make a hit.  I’ve since found it in some of the better Cafés around.  This recipe was adapted from Donna Hay’s “Marie Claire Dining” book.

It’s worth making the sweet flaky pastry at least once. The pastry stays crisp and crunchy even 2-3 days after baking (if they last that long).  Otherwise use store bought puff pastry, sprinkle sheet with a little caster sugar and cinnamon, roll up, slice into rounds and roll out.

Sweet Flaky Pastry

2 cups plain flour

60g butter

2 tbsp caster sugar

150 ml water

½ tsp cinnamon

125g butter, extra, softened. 



1/3 cup sugar

2 tbsp cornflour

1/3 cup water

2 egg yolks

2 cups milk

1 tsp vanilla essence


Put flour, sugar cinnamon and butter in food processor, and process until mixture forms fine crumbs.  With motor running add water and process until mixture is a smooth dough.  Roll dough on a lightly floured surface until 45cm long and 2cm thick.  Spread softened (not melted) butter over 2/3 of pastry.  Take the pastry with no butter and fold over 1/3 of pastry. Fold over other 1/3 with butter to encase butter.  Press edges to seal.  Cover and refrigerate 15 mins before rolling.

Put sugar and water in saucepan over low heat and stir until sugar dissolves, then simmer 1 minute.  Mix a little of the milk with cornflour to make a smooth paste.  Whisk remaining milk, cornflour paste, sugar syrup, egg yolks and vanilla in a jug and then return to saucepan over low heat.  Stir until mixture thickens, cool and cover surface with plastic wrap to prevent skin forming.

Roll out pastry on lightly floured surface until 3mm thick.  Cut into 10cm circles and place in oiled muffin tins so pastry comes up side of tin. 

When custard is cool spoon into pastry shells.

Bake in preheated oven 200 degC for 20 minutes or until custard is golden and firm.

Makes 12.

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