I Love Custard, and I love the Portuguese Tarts. Making the custard for these tarts are really easy. This would be my best custard to date.
So I looked at Jamie Olivers Portuguese Tarts, and I looked at "Not quite Nigellas" Bill Grangers recipe.
Im still trying to per-fect the pastry base but Im sure Im very close to getting it Cafe style.
The kids loved it. The guys at worked also loved them.
So there are two different methods of making your custard prior to pouring it into your tarts. The Jamie Oliver way is to mix the custard ingredients together and pour it (uncooked) into the pre-cooked pastry shells.
Or the Bill Granger way, cook your custard on the cook top first, let it cool, then pour it into the pre cooked pastry shells. I prefer the latter, but both work fine.
Most French and Portuguese pastry chefs Ive seen pour it in uncooked.
Now I would prepare my custard first (especially if you are cooking the custard). This will allow it to cool whilst your are preparing the pastry.
- 3 egg yolks
- 115g caster sugar (maybe a but less depending how sweet you like your custard)
- 2 tbsp cornflour
- 230ml Cream
- 170ml Milk
- 2 tsp vanilla extract or Vanilla Bean Paste
Then Let it cool. Once cool pour into your pre cooked pastry shells. Then bake for 8 - 10 minutes or until golden (and if your lucky some little burn marks on your custard)
Watch how they do it in France.