Prep 20 mins
Cook 20 mins
These custard tarts are absolutely delicious! I got this recipe off allrecipes, submitted by John J. Pacheco, and wanted to put it here for safe keeping. Hope he doesn't mind. You could probably substitute vanilla extract for the vanilla bean. I liked the fact that this recipe uses milk istead of heavy cream.
- 236.59 ml milk
- 44.37 ml cornstarch
- 1 vanilla bean
- 236.59 ml white sugar
- 6 egg yolks
- 496.11 g package frozen puff pastry, thawed
- Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
- In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
- Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top.
These tarts are very good, but they do not compare the the ones I've had from Portuguese bakeries. I do like the fact that they do not use whipping cream, so I will probably make them again.
Yummmmm I made these with FILO pastry to try and make them flakey like the ones i have bought...they don't go all glazey ontop but they still taste and look fantastic.