Portuguese Custard Tarts Filling3 | egg yolks125g | caster sugar2 tbsp | cornflour225ml | double cre

Portuguese Custard Tarts Filling3 | egg yolks125g | caster sugar2 tbsp | cornflour225ml | double cream175ml | milk1tsp vanilla extractPastry50g | butter1 tbsp | caster sugar¼tsp | freshly grated nutmeg¼tsp | ground cinnamon8 sheets, or approximately 120g, filo pastryMETHODPreheat the oven to 180°C/gas 4. Place the egg yolks, caster sugar and cornflour in a non-stick saucepan and mix together. Add the cream, milk and vanilla extract, whisking until smooth with a balloon whisk. Place over a medium heat and cook, stirring, until the custard thickens and just comes to the boil. Remove from the heat and cover the surface with clingfilm to prevent a skin forming.For the pastry, melt the butter in a pan and then stir in the sugar, nutmeg and cinnamon. Lay a sheet of filo pastry on the worktop and brush with the butter mixture. Lay another sheet on top, brush with butter, and repeat the process with a third and fourth sheet. Create a second stack with the four remaining filo sheets, brushing each successive layer with the butter. Using a knife, cut each stack into four squares –roughly 10cm across – then press each square into a hole of a deep muffin tin and spoon the cooled custard into the centres.Bake for 25 minutes until the pastry is golden and crisp and the custard is beginning to become golden. Leave in the tin for a few minutes before transferring to a wire rack to cool. I f you’re not planning on eating all of these on the day they are cooked, they will keep fresh for a day or two, but avoid putting them in an airtight container because the pastry will go soft. Keep loosely covered in a cool place, but not the fridge. -- source link

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