Ingredients Jump to Instructions ↓

  1. 250 g puff pastry

  2. 4 tbsp caster sugar

  3. 1 tsp ground nutmeg

  4. 1 tsp ground cinnamon

  5. 1 egg yolk , beaten cream , to serve

  6. 6 large eggs

  7. 6 tbsp clear honey

  8. 2 vanilla pods grated zest of

  9. 1 oranges

  10. 600 ml double cream

  11. 6 tbsp caster sugar

  12. 3 tbsp water

Instructions Jump to Ingredients ↑

  1. Portuguese custard tarts Method 1. Preheat the oven to 200°C/gas 6.

  2. Finely roll out the puff pastry. Sprinkle over the sugar, nutmeg and cinnamon.

  3. Fold up the pastry and roll out again. Form the pastry into a log shape.

  4. Finely slice the pastry into 10 thin round slices.

  5. Press the pastry slices into a greased 10-tartlet patty tin, pricking the base of each pastry case 6. Line each pastry case with greaseproof paper. Fill each case two-thirds full with baking beans. Bake for 8 minutes.

  6. Remove the greaseproof paper and baking beans. Brush the pastry cases with beaten egg and bake for a further 4-6 minutes at 180°C/gas 4. Cool the pastry cases on a wire rack.

  7. Meanwhile, make the custard. Whisk together the eggs and honey until thick and pale.

  8. Place the cream in a heavy-based saucepan. Slice open the vanilla pods lengthways and scrape out the vanilla seeds into the cream. Stir in the orange zest.

  9. . Heat the cream to boiling point.

  10. . Whisking as you do so, gradually pour the hot cream into the egg mixture and mix well.

  11. . Pour the egg and cream mixture into the saucepan and cook over a low heat, stirring constantly, for 5 minutes until the mixture thickens into a custard. Take care not to let it come to the boil. Strain into a bowl.

  12. . Divide the custard among the pastry tart cases and set aside to cool.

  13. . In a small saucepan, heat together the sugar and water, stirring until the sugar dissolves.

  14. . Bring to the boil and cook without stirring until the syrup caramelises and turns a deep golden brown.

  15. . Drizzle the hot caramel over the custard tarts. Serve the tarts with cream if desired, stirring now and then to prevent a skin from forming. Real Cork recommends: enjoy with LBV Port or Reserve Ruby


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