I was looking for something to serve at one of curry pop up events. I have used the idea of Portuguese custard and added cardamom to the pastry and custard. Worked a treat. If you don’t like cardamom, replace with cinnamon in the pastry and vanilla extract in the custard
We are split in this house over having them freshly baked or when they are a day old. Either way they will keep for 2-3 days.
110g caster sugar
3 large egg yolks
2 tbsp cornflour
175ml milk
220ml double cream
2 tsp ground cardamom
1 x 320g sheet ready rolled puff pastry
icing sugar to serve
In a sauce pan beat together the sugar, yolks and cornflour with a pinch of sea salt. Before turning the heat on, slowly pour in the milk and cream whisking as you go. Now turn the heat on to medium and using a wooden spoon, stir over the heat until the custard thickens. Don’t let it boil. Remove from the heat and add the remaining 1.5 tsp of cardamom.
The custard need to be completely cold. Tip into a bowl and cover with a piece of baking paper to prevent a skin and either put in the fridge, stirring occasionally or put in the freezer for 30 minutes then in the fridge.
Grease a 12 hole muffin tin.
Unroll the pastry with the long edge facing you, sprinkle with 1/2 tsp of cardamom. Cut it in half vertically and place one piece on top of the other. Roll it up tightly and slice into 12. Roll into a thin circle and press into a muffin tin hole. Repeat with the remaining slices. If the custard isn’t ready, put the muffin tin in the fridge until you are ready to assemble.
Preheat the oven 200c fan.
Divide the custard between the pastry cases and bake for 20-25 minutes until bubbling and golden. Cool for 15 minutes before removing to a wire rack.
If you want more colour, sprinkle with icing sugar and caramelise with a blow torch
Cardamom custard tarts
Equipment
Ingredients
- 110 g caster sugar
- 3 large egg yolks
- 2 tbsp cornflour
- 175 ml milk
- 220 ml double cream
- 2 tsp ground cardamom
- 1 x 320 g ready rolled puff pastry
- icing sugar to serve
Instructions
- In a sauce pan beat together the sugar, yolks and cornflour with a pinch of sea salt. Before turning the heat on, slowly pour in the milk and cream whisking as you go. Now turn the heat on to medium and using a wooden spoon, stir over the heat until the custard thickens. Don't let it boil. Remove from the heat and add the remaining 1.5 tsp of cardamom.
- The custard need to be completely cold. Tip into a bowl and cover with a piece of baking paper to prevent a skin and either put in the fridge, stirring occasionally or put in the freezer for 30 minutes then in the fridge.
- Grease a 12 hole muffin tin.
- Unroll the pastry with the long edge facing you, sprinkle with 1/2 tsp of cardamom. Cut it in half vertically and place one piece on top of the other.
- Roll it up tightly and slice into 12. Roll into a thin circle and press into a muffin tin hole. Repeat with the remaining slices. If the custard isn't ready, put the muffin tin in the fridge until you are ready to assemble.
- Preheat the oven 200c fan.
- Divide the custard between the pastry cases and bake for 20-25 minutes until bubbling and golden. Cool for 15 minutes before removing to a wire rack.
- If you want more colour, sprinkle with icing sugar and caramelise with a blowtorch or under the grill
Comments (1)
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The cardamom in these are such a welcome and unique flavour to this Portuguese classic. The talking point of the table as a dessert. Thank you, Jules. Winning recipe and easily executed with your clear instructions.