These delicious little custard tarts originate from Portugal where their called pasteis de natas, they are thought to have been created by monks before the 18th century. I absolutely love them and always choose them if I’m lucky enough to go to a coffee shop or bakery that sell them. I added a fruity little twist with the addition of tropical passion fruit which works really well with the sweet, creamy custard.
I have to admit I did cheat and buy ready made puff pastry. So they really were so simple to make. Admittedly their no Great British bake off show stopper, no ornamental pastry lion here, but I do think they would get top marks for tasting blinkin amazing.
I’ve been doing quite a few on line food shop orders recently its just so convenient although I have really missed my lengthy peruse around the supermarket, also this week I ended up with four bags of bananas instead of four bananas so I feel a banana bread coming on. What are your thoughts on on line food shopping, do you use the service?
Ingredients Butter for greasing 4 Egg yolks 2 tsp vanilla extract 400 ml Full fat milk 2 tbsps corn flour 200 g Caster sugar 1 sheet of ready rolled puff pastry 6 Passion fruits
Directions 1. Grease two 6 hole muffin tins 2. Add the milk to a saucepan and simmer, add a third of the milk to the corn flour in a bowl to make a paste then add it back into the milk and boil for 2 mins whisking continuously. 3. In a separate pan add the sugar with 100 ml of water, heat to melt the sugar and then boil for 4 minutes until forms a syrup consistency. Gradually whisk the sugar into the milk. 4. In a bowl add the egg yolks and vanilla, strain over the milk mixture whisking constantly. cover and set aside. 5. Preheat the oven to 200c fan. 6. Flour a surface and roll out the puff pastry sheet, roll into a log from short side to short side, cut into 12 equal discs, Roll each disc out slightly and push into the muffin tin. 7. Add the pulp of half a passion fruit to the bottom of each tart then pour over the custard leaving a 1 cm gap. Add the other half of the passion fruit to the top. 8. Bake for 15 to 20 mins until golden and crispy. Transfer to a rack and leave to cool.