This is a reduced-sugar version of Portuguese Custard Tarts, and just as delicious. I didn’t follow the UKTV food recipe as directed.
For the pastry 1 package frozen puff pastry, thawed 2-3 tbsp superfine sugar
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 egg yolk, beaten
For the custard:
1 package (25 g) vegetarian custard powder
2 tbsp sugar (you can subtitute with honey)
grated zest of 1 orange
400 ml partly skimmed milk (1%)
- Preheat the oven to 375F.
- Finely roll out the puff pastry. Sprinkle over the sugar, nutmeg and cinnamon .
- Fold up the pastry and roll out again. Form the pastry into a log shape.
- Finely slice the pastry into 10 thin round slices.
- Press the pastry slices into a greased 10-tartlet patty tin, pricking the base of each pastry case.
- Line each pastry case with greaseproof paper. Fill each case two-thirds full with baking beans. Bake for 8 minutes.
- Remove the greaseproof paper and baking beans. Brush the pastry cases with beaten egg and bake for a further 4-6 minutes at 350F. Cool the pastry cases on a wire rack.
- Meanwhile, make the custard. In a saucepan, combine custard powder, milk, sugar and orange zest. Cook, stirring constantly, until mixture thickens.
- Divide the custard among the pastry tart cases and set aside to cool.
- Drizzle the chocolate syrup over the custard tarts.