Follow these steps for perfect results
frozen puff pastry
thawed
egg yolks
separated
caster sugar
vanilla extract
heavy cream
whole milk
fresh
Preheat oven to 200°C (180°C fan-forced).
Thaw puff pastry.
Separate egg yolks from whites.
Combine egg yolks and caster sugar.
Whisk until well combined.
Add vanilla extract and whisk.
Add heavy cream and milk, whisk until combined.
Strain mixture to remove bubbles and lumps.
Grease muffin pan with melted butter.
Roll thawed pastry tightly and cut into 6 or 10 pieces.
Place each piece in muffin pan, press pastry down without breaking layers.
Wet fingers with melted butter and press pastry to fit cups.
Fill each cup with egg mixture.
Bake for 20-30 minutes, until crust is golden and custard is browned.
Cool in pan for 15 minutes.
Transfer to cooling rack.
Serve warm.
Expert advice for the best results
Use a good quality vanilla extract for the best flavor.
Watch the tarts carefully in the oven to prevent burning.
Serve warm for the best texture.
Everything you need to know before you start
15 mins
Pastry can be made ahead and frozen.
Serve on a decorative plate with a dusting of powdered sugar.
Serve warm with coffee or tea.
Pair with fresh fruit.
A classic pairing
Strong and bold
Discover the story behind this recipe
A beloved pastry in Portugal, often enjoyed as a snack or dessert.
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