Ever since having a Portuguese Tart at Leon they are my new favourite sweet treat! Beautifully crisp pastry with smooth custard and sharp raspberries in the centre, gently baked with a caramelised top.
Traditionally they’re made using quite a lengthy process, which can get quite complicated. So I’ve simplified the recipe which means you’ll get them right every time, yet they still taste just as beautiful. I’ve used shop brought puff pastry in my recipe, it makes life so much easier! But you can make your own, click here for a great recipe.
Ingredients: (makes 12 tarts)
- 1 pack of ready rolled puff pastry
- 1 whole free range egg, 2 free range egg yolks
- 115g caster sugar
- 30g corn flour
- 400ml milk
- 2tsp vanilla paste
- 75g frozen raspberries
- To start you’ll need a 12 hole cupcake tray, make sure you lightly grease it so the tarts don’t get stuck once baked. Then preheat your oven to 160 degrees.
- Make the custard first, to do this put the egg, yolks, sugar and cornflour into a pan and whisk until all combined. Now pour in your milk and vanilla and cook on a medium heat until boiling. You need to make sure you whisk all the time, otherwise your custard will get stuck to the pan and could be lumpy. When it’s boiled it should be thick enough to coat the back of a spoon, this is when it’s ready.
- Once it’s boiled pour into a jug until needed. You can make the custard up to a day in advance. If you do this make sure you cover it with the clingfilm touching the custard, to ensure it doesn’t form a skin, and keep in the fridge.
- Now for your pastry. Roll it out and cut it in half, then place the two halves on top of each other. Roll it out longways into a sausage and then cut it into 12 rounds.
- Place one round into each hole in your cupcake tray, then press it down gently using your thumb until it covers all the sides and bottom with no holes. It won’t be really neat but that’s not really the point, it can look a little messy and that’s how they’re meant to be.
- Now gently pour in your custard just under 3/4 of the way up your pastry cases, they will rise up so don’t fill them to the top! Then place a couple of raspberries into each tart.
- Bake for 30-35 minutes, or until completely golden on top.
- Leave to cool for about 5 minutes then gently lift out. They do last a couple of days kept in the fridge, but are definitely best eaten fresh out of the oven!