Zutaten für Portuguese Custard Tarts
- Frozen Puff Pastry
- 1/4 cup custard powder
- Caster Sugar
- 2 cups heavy cream
- Orange, Zest Of
- Vanilla Essence
- Icing sugar, for dusting
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Zubereitung von Portuguese Custard Tarts
- Preheat oven to 220°C (425°F).
- Roll out puff pastry and cut into 8 (10cm) circles. Gently press into a greased 12-cup muffin tin, ensuring the pastry reaches up the sides.
- Refrigerate for 15 minutes.
- In a medium bowl, whisk together 1/4 cup custard powder, 1/2 cup granulated sugar, and a pinch of salt until well combined.
- Gradually whisk in 1/2 cup heavy cream until smooth. Stir in 1 teaspoon lemon zest and 1/2 teaspoon vanilla extract.
- In a separate saucepan, bring 1 1/2 cups heavy cream to a gentle simmer over medium heat.
- Slowly pour the hot cream into the custard mixture, whisking constantly to prevent lumps.
- Return the mixture to the saucepan. Cook over low heat for 2-3 minutes, stirring continuously, until the custard thickens and coats the back of a spoon.
- Remove from heat and let cool for 5 minutes. Pour the custard into the prepared pastry cases, filling almost to the top.
- Bake for 12-15 minutes, or until the pastry is golden brown and the custard is set.
- Let cool slightly before dusting generously with icing sugar and serving warm.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
10g
Fat
49g
Carbs
10g
