This giant Portuguese custard tart was a last minute addition to the Christmas table as I had another Christmas dessert in mind that didn't work out. But really nothing pleases more people than Portuguese custard tarts let alone a giant one. Have it plain, dusted in cinnamon or with fresh fruit on top!
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 45 minutes
Serves: 6 people
Step 1 - Roll out the pastry to fit a 32x12cm/13x5inch tin until very thin. Press down into the corners and make sure that there aren't any holes. Refrigerate until needed.
Step 2 - Place the egg yolks, sugar and cornflour in a pan and whisk together. Gradually whisk in the cream and milk until smooth. Place the pan over a medium heat and cook, until the mixture thickens and comes to the boil - do stir it so that it doesn't catch at the bottom but not not overstir or the custard will separate and you will get a buttery layer. Remove from the heat and stir in the vanilla. Transfer the custard to a bowl, cover the surface with cling film to prevent a skin forming and leave to cool.
Step 3 - Preheat oven to 200C/400F. Spoon the custard onto the pastry. Bake for 30 minutes until the custard is golden. Cool and decorate with fruit.
Published on 2015-12-24 by Lorraine Elliott.
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