Portuguese Tarts
MAKES 12
• 2 sheets puff pastry, thawed
• 500g (1 pound or premium vanilla custard
• 3 tbs. brown sugar
Preheat oven to 200°C. Cut 6 rounds from each sheet of pastry and line a non-stick muffin tray with them. Place a circle of baking paper with some uncooked rice on each and blind bake for 10-12 minutes. Remove paper and rice and allow to cool. Spoon an equal quantity of custard into each and sprinkle with brown sugar. Place tarts under a preheated grill allowing sugar to caramelise. Remove from heat and allow to cool slightly before serving.
If you have fresh berries available top with 3 or 4 before serving.
Optional:
Another really lovely filling is caramel top 'n' fill. Blind bake as above and cool before scooping in well beaten caramel. Top with a dollop of freshly whipped cream and fresh berries.
Source - 4 Ingredients
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