Mrs rees's portuguese Custard Tarts portuguese Custard Tarts (Tarta Nata)

Ingredients

4 egg yolks

2 tbsp cornflour

100g golden caster sugar

1 vanilla pod or 2 teaspoons vanilla essence

1 teaspoon vanilla paste

1 cinnamon stick

Thick strip of lemon zest

250ml milk

250ml double cream

1 packet ready rolled puff pastry

1 tablespoon cinnamon powder

Instructions

1. Split the vanilla pod in half along the length and scrape out the seeds. Put the seeds in a medium-sized saucepan, along with the empty pod, the cinnamon stick and the lemon zest. Pour the milk and cream over the aromatics, stir and heat very gently until only just simmering.

2. Put the egg yolks and cornflour in a large heatproof mixing bowl and whisk in the sugar until pale and thick.

3. Pour the hot mixture over the egg yolks and whisk well. Pour the custard back into the pan and warm through for 2-3 mins or until thickened slightly to a consistency similar to double cream.

4. Strain the custard through a sieve into a large jug and set aside

5. Heat oven to 200C/180C fan/gas 6.

6. Unroll your pastry , sprinkle with 1 tablespoon cinnamon, roll it up tightly down the long length to create a long roll of pastry ( similar to a Swiss roll), then cut into 12 pieces, and turn them cut-side up on the work surface, so the spiral is facing upwards.

7. Carefully flatten them out until they are big enough to line the holes in the muffin tin, trying not to skew the spiral shape too much.

8. Press into the tins, then carefully pour in the custard mixture, filling each tart almost to the top.

9. Bake for 30 mins or until the pastry is cooked through and the custard is just starting to puff up but not balloon.

10. Remove from the oven and allow them to cool and sink gently back into shape.

vegan Tarte Nata

Ingredients

360g canned coconut cream, thick part only

310g soy milk, or any plant-based milk

55g corn flour / corn starch

65g sugar

2 tbsp vegan butter, optional for extra richness

1 tbsp vanilla extract

Pinch of turmeric

1 packet ready rolled puff pastry

1 tablespoon cinnamon powder

Instructions

1. To make the vegan vanilla custard, add all the ingredients to a saucepan and whisk until combined. Do this BEFORE you heat it up because sometimes the cornflour clumps up.

2. Cook the mixture while stirring constantly for about 10 minutes until it’s slightly thickened up. The custard can be taken off the heat when you lift the spatula and it leaves little ‘ribbons’ Pour into a jug to fill pastry cases as above.

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