Portuguese Custard Tarts

Thanks Errin!

1 sheet puff pastry
3 egg yolks
½ cup sugar
3 tablespoons cornflour (corn starch)
½ cup water
180ml cream
1 piece lemon rind
2 teaspoons vanilla

Mix together the egg yolks, sugar and cornflour in a saucepan. Over low heat, add the water, cream and lemon rind and stir constantly until it thickens. Remove from heat. Remove lemon rind. Add vanilla.

Cut pastry sheet in half and place one half on top of the other. Roll up from thin edge, like a blanket. Cut the pasty roll into 1cm wide pieces. Roll circles flat and press into greased muffin tins. Spoon custard in and bake at 220°C (400oF?)for 20-25 min.

*It’s best to do the pastry first, as the custard becomes very thick very quickly, especially once you take it off the heat.