Coconut Portuguese Custard Tarts
Servings: Makes 12
Level of difficulty: Intermediate
Preparation Time: 25 minutes, plus cooling time and 5 minutes standing
Cooking Time: 40 minutes
Ingredients
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2 egg yolks and 1 whole egg
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115g caster or palm sugar
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2 tbsp cornflour
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400ml Milk (I used Soy Cooking milk just to see what it was like)
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a few drops of Coconut essence
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1 sheet puff pastry
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1/2 cup shredded coconut
Method
Step 1 - Lightly grease a 12-hole 80ml muffin tray.
Step 2 - Put the eggs, sugar and cornflour in a pan and whisk together. If you are using Palm Sugar, grate it before you add it in. Gradually whisk in milk until smooth.
Step 3 - Place the pan over a medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the coconut essence. Transfer the custard to a bowl, cover the surface with cling film to prevent a skin forming and leave to cool.
Step 4 - Preheat the oven to 220C or 200C/400F fan forced.
Step 5 - Cut the pastry dough sheet in half, put one half on top of the other and set aside for 5 minutes. Roll up the pastry tightly from the short end and cut the pastry log into 12 x 1cm rounds. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm in diameter.
Step 6 - Press the pastry rounds into the muffin tin. Spoon the cooled custard into the pastry cases and sprinkle soem shredded coconut on top and bake for 20-25 minutes, or until the pastry and custard are golden. Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Adapted from recipe by Bill Granger