This week I’ve been sort of unmotivated as it’s the last week of term at uni, so I’ve been baking like mad to both procrastinate distract myself from the impending exams!
Last night the American exchange students in my house attempted to make ‘traditional British custard’, which was quite… interesting, but it was my first try at this as well. I didn’t realise how easy making custard from scratch was and how much nicer it is than shop bought! It inspired my recipe for today, which I took into my last Spanish class of the term as a treat to all of us for surviving the year; Portuguese Custard Tarts/Pastéis de Nata.
My dad always likes to get these when we eat at Nandos, and although they do look really nice, I’ve only tried them once so I was quite anxious about how they’d turn out- especially since it’s only my second attempt at making custard!
- 2 tbsp cornflour (plain flour doesn’t really work as a substitute as I discovered last night!)
- 115g golden caster sugar
- 400ml full fat milk
- 2 egg yolks
- 1 whole egg
- 3 tsp vanilla extract
- 2 tsp cinnamon
- 1 sheet ready made puff pastry
- Nutmeg to season
- Grease a 12 hole cupcake/muffin tray and pre-heat the oven to 180C.
- Put the eggs, cornflour, cinnamon and sugar into a pan; mix well until combined and then add the milk slowly, mixing until it’s everything is smooth.
- Heat the mixture on a medium heat until it comes to the boil, stirring constantly to thicken it.
- Remove from the heat and add the vanilla extract.
- Put the custard mix into a bowl, cover with cling film and leave in the fridge for around 30 mins, until cool.
- Meanwhile, cut the pastry in half then double it up. Roll it out and cut 12 discs with a shaper (I actually used a glass as I didn’t have my circular shapers here).
- Roll each disc out until it’s quite thin and can fit into the cupcake tin holes, and lightly press them into the tray.
- When the custard is cool, spoon it into the cases and bake for around 30 mins until the tarts are golden on top.
- Sprinkle the nutmeg on as soon as they’re out of the oven so it can settle into the top.
- Leave them to cool for around 5-10 minutes before removing from the tray and transferring to a cooling rack if necessary.
I cannot wait to make these again, they taste so delicious and are really simple in the method, so it’s a no-brainer really, although I will leave them in a bit longer; can’t trust these dodgy uni ovens!