Cardamom & Cinnamon Custard Tarts
Modeled on the classic Portuguese version, these heavenly tarts feature a flaky pastry, and deliciously rich filling.
Prep time: 20 mins plus 40 mins resting time for pastry
Cook time: 20 mins
For the custard filling
2 egg yolks
1/2 cup caster sugar
2 tbsp cornflour
1 tsp vanilla paste
Rough puff pastry
250g butter, cold and cut into cubes
250g The Healthy Baker Plain Flour
1/4 cup cold water
2 tbsp caster sugar
1 tsp ground cardamom
1 tsp ground cinnamon
1. Combine egg, yolks, vanilla, sugar and cornflour in a glass bowl and mix well, add milk and cream and whisk again until smooth.
2. Place bowl over a saucepan of simmering water and cook, stirring constantly until the mixture thickens and is just at boiling point.
3. Take off the heat and cover with plastic wrap.
4. Place in the fridge to cool and thicken.
1. Combine butter and flour on the bench, and with the heel of your hand work the ingredients together. You want to keep a ‘marbled’ effect so don’t overwork it.
2. Add water as necessary to form a rough dough.
3. Cover with plastic wrap and leave to chill in the fridge for 20 minutes.
4. On a lightly floured work surface, roll out pastry until you have a large rectangle, fold the top half down then the bottom half up so you have a long slim rectangle. Now turn and roll this out to another large rectangle, trying to only roll in the one direction if possible (this helps keep the butter ‘marbling’ effect and ideally will help the overall ‘puff’ factor of your pastry).
5. Roll again into that long thin rectangle, cover with plastic and place in the fridge for another 20 minutes or until needed.
To make the tarts
1. Preheat oven to 180C and lightly grease a 12 hole, 1-cup capacity muffin tin.
2. Mix the sugar and spices together.
3. Roll pastry out until you have a large rectangle (about 20x50cm).
4. Sprinkle with the spiced sugar and roll, tightly, into a long sausage.
5. Cut this into pieces, about 3cm wide.
6. Press one piece flat with your palm and press into the muffin tin, pushing the pastry (gently) up the sides to create a case. Repeat with remaining pastry.
7. Now gently spoon in custard mixture, filling each pastry case almost to the top.
8. Bake for 20 minutes or until pastry is golden brown and custard just cooked (but still a little wobbly to touch).
9. Absolutely delicious still warm with a strong coffee or tea.