Everybody loves a good old custard tart. Something about the cold, jelly -like custard and the crumbly pastry that makes this a bakery favourite. But why buy them, when you can give these Portuguese Custard Tarts a go at home!
Method
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Preheat the oven to 220 degrees.
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Sift the flour into a bowl. Add 3/4 cup water, or enough to form a soft dough.
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Gather into a ball, then roll out on baking paper to form a 2x30cm rectangle.
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Spread the Copha over the surface.
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Roll up from the short edge to form a log.
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Roll the dough out into a rectangle again, and spread with the butter.
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Roll into a log and slice into 12 pieces.
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Working from the centre outwards, use your fingertips to press each round out to a circle large enough to cover the base and sides of twelve 80 ml (1/3 cup) muffin holes.
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Press into tin. Refrigerate.
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Put the sugar and 1/3 cup water into a pan, and stir over low heat until the sugar dissolves.
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Mix a little milk with the cornflour and custard powder to form a smooth paste, and add to the pan with the remaining milk, egg yolks and vanilla.
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Stir over low heat until thickened. Put in a bowl, cover and cool.
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Divide the filling among the pastry bases. Bake for 30 minutes, or until the custard is set and the tops have browned. then transfer to a wire rack.
Recipe Hints and Tips:
- Portuguese Custard Tarts are not suitable to freeze.
