Portuguese Egg Tarts

I made these for the BBQ last weekend and I didn't want to post it cos I really didn't want to turn this into a food blog but I guess if I'm a jack of all trades that's ok.

Anyways, they turned out pretty sexy and everyone ate them so that was awesome.

Here's the ingredients:

• 2 tbs plain flour
• 160g castor sugar
• 3 egg yolks
• 1 egg
• 300ml milk
• 1 Cinamon Stick
• 1tspn Vanilla Essence
• 1 piece lemon rind
• cooking spray
• 2 sheets ready-rolled frozen Butter puff pastry (24cm x 24cm), thawed

It should make about 16.

Directions:

Preheat oven to 230C fan-forced (250C non-fan) and place the oven shelf at the top.

Sift the flour and sugar in a bowl. Beat the egg yolks and egg together in a medium-sized bowl. Set aside.

Heat the milk in a small saucepan with the lemon rind, cinamon stick and Vanilla essence. (I just used a peeler and scraped down the side of my lemon. The piece was about 3cm long and 1 cm I think) When the milk comes to the boil, remove from heat and take out the rind and cinamon. Add the flour and sugar to the pan and stir well until there are no lumps. Gradually mix the hot milk mixture into the eggs.

Rinse the saucepan and return the mixture to the heat. Cook over a gentle heat, stirring constantly, until the mixture thickens, should take about 8 minutes. Remove from heat and pour into a jug.

Use an 8cm round cutter to cut out the pastry. Place into muffin tins that have been well greased. The pastry will only come a third of the way up the sides. Pour in the custard almost to the top of the pastry. Place in the top of the oven, towards the back, for maximum heat. Cook for about 10-12 minutes, until the custard is set and slightly browned at the edges. It will be puffed up and the pastry should be golden and cooked.

If you want to further brown the tarts put them under the Grill on high for about a minute.

Put in belly straight away.

Portuguese Egg Tarts. Done.