One of those frustrating bakes, where I like what I take out of the oven, but I can’t compare it to the original thing, as I’ve never been to Portugal to date.  But when I go, I will try them and I’ll know what they’re to be like.

This recipe is from mojewypieki, nice and simple due to its use of the ready made puff all butter pastry.  I’ve made half a portion, 12 little tarts and I do like them a lot. Dorota’s custard did look more yellow, like a custard, mine is darker- I was heavy handed with cinnamon. 🙂

So, first, 1,5 tbsps of plain flour, some vanilla essence and generous splash of milk, all well combined.  In a small pan about 1/4 glass of water, half a glass of sugar ( I added some vanilla sugar too) and some ground cinnamon left to boil.  Dorota says a cinnamon stick is to be used, I had none.  3 egg yolks lightly beaten.  About half a glass of milk with a splash of double cream brought to simmer in another pan. That cream I only added because one of the comments said the original Portuguese tarts must have cream in them. Then I combined the hot milk with the flour mix and returned it to the pan and onto the stove, egg yolks in, all stirred gently till lightly thickened.

My muffin tray was ready waiting lined with 12 cases of all butter pastry, quite thin. I filled them all in with the custard 3/4 up the way and baked in the oven as hot as it could get. 290 degrees was recommended for 8-9 minutes, mine managed about 265, so I gave it 10 minutes.

I do like them, so does Florek. The pastry is flaky and crispy, the filling sweet and set perfectly. Well done me. 🙂