To Try Tuesday - Portuguese Custard Tarts

I found this recipe for Portuguese Custard Tarts courtesy of the Cooking Channel and Bill Granger.  For those who might not have heard of Bill, he is a very popular Australian self-taught "cook", who was quoted in Food & Wine magazine as saying "I learned how to cook in a domestic kitchen which keeps my food simple and instinctual".   I just love his easy going manner and simple approach to food.  He has eight cookbooks, including his latest, Bill's Basics.  It is no big surprise that I own them all.

Pressing plastic wrap on the surface prevents a skin forming on the custard

Bill's recipe originally calls for puff pastry but I still have quite a few pie crusts left over from Thanksgiving and Christmas.  What can I say, Sam's Club was selling rolled and read-to-use Pillsbury pie crusts in bulk so I stocked up on a bargain.  I decided that two of these crusts would make a good replacement for the puff pastry.  I also wanted to make mini tarts because they are a nice little mouthful, and also because they are so darn cute.  I simply used a fluted biscuit cutter and gently pressed the cut out pastry into a mini muffin tin.  I had enough dough to make 48 mini tarts, although I only had enough custard to fill 30 empty tart shells, so I filled the remaining ones with jam.

My only complaint about these tarts is that the custard is very sweet. Next time I make them I will definitely cut the sugar in half.  I really don't think I will miss it as they are quite rich to begin with. About 12 disappeared before I had even finished taking these photos.  I was surprised because my husband is back in training mode so he is usually very disciplined about eating sweets, but I guess these were hard to resist.

Portuguese Custard Tarts

(Printer Friendly Recipe)

Ingredients

• 3 egg yolks
• 1/2 cup superfine sugar (I used regular)
• 2 tablespoons cornstarch
• 1/2 cup heavy cream
• 2/3 cup milk
• 2 teaspoons pure vanilla extract
• 2 refrigerated pie crusts, thawed 
• nutmeg for sprinkling, if desired

Directions

1. Place the egg yolks, sugar and cornstarch into a saucepan and whisk them together. 
2. Gradually beat in the cream and milk until smooth. 
3. Place the pan over medium heat, and stirring constantly, cook until the mixture thickens and comes to a boil. 
4. Switch off the heat, and stir in the vanilla extract. 
5. Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and leave out to cool. 
6. Preheat the oven to 375°F. Lightly grease 2 x 24 count mini muffin pans. 
7. Lay the pie crusts on a lightly floured board and, using a biscuit cutter, cut rounds from them.  Gather the left-over pastry scraps and re-roll, cutting more rounds as needed.
8. Press one round into each mini muffin hole. 
9. Spoon the cooled custard into the pastry cases, sprinkle with nutmeg if desired, and bake until the pastry and custards are golden, about 20 to 25 minutes. 
10. Leave the tarts in the pan for 5 minutes, and then remove and transfer to a wire rack to cool completely. 

Recipe adapted from Bill Granger and the Cooking Channel.