How to make Portuguese Custard Tarts in the Pie Maker

Who would have thought that Portuguese Custard Tarts would be so simple to make in a standard Pie Maker? Please believe me they are.  However if you don't own a Pie Maker, don't despair, this recipe can easily be adapted to a normal oven. We bought our Pie Maker originally from K Mart, (no advertising intended), it wasn't expensive, but it does the trick.

Here my friends is the Portuguese Custard Tart recipe that I promised you in my last IMK post. Mr. HRK and I first encountered Portuguese Custard Tarts when we were in lovely Lisbon over 10 years ago. As hungry tourists, we joined the locals for coffee each morning, and started by modestly ordering one Custard tart each with our coffees. This gradually grew to two and then three, and before we knew it, it was time to travel on, and just as well.  However, I left Lisbon smitten with these little gems. So were a lot of other people, as within a couple of years most Australian bakeries were offering these tarts as part of their cake and pastry selection. During our recent travels down to southern Queensland, I noticed that when we visited a few bakeries, there weren't any Portuguese Custard Tarts on display anymore. They seem to have been replaced by the classic Vanilla Slice, which are also delicious. However, please let me know if you still find them on your travels. 

Portuguese Custard Tarts are well known for their signature flaky crust and sweet creamy custard filling. It's no wonder that they are world famous. This recipe shows you how to make them from scratch albeit with bought frozen puff pastry, and using quite basic ingredients. 

They are a little bit fiddly, but well worth it and the pie maker  makes the process a whole lot simpler.

If you haven't used your Pie Maker in a while, why not pull it out of the cupboard, dust it off, reconnect yourself with it, and have some fun making these delicious Custard Tarts. As the Autumnal weather cools down here with Winter on the way, the tart and pie making season has begun.

Let's Cook:

Pastry Shells

2 sheets frozen puff pastry

1 tablespoon cinnamon (which is enough to cover both sets of pastry sheets)

CUSTARD

2 eggs

2 tablespoons sugar

 2 teaspoons vanilla

1 cup sour cream or creme fraiche

2 tablespoons orange zest (zest from 1 orange) optional

METHOD:

CUSTARD:

In a medium bowl mix together the eggs, sugar, vanilla, sour cream, and zest from the orange. They are still delicious without the orange zest.

Lightly grease and preheat a 6-hole pie maker.

Using the pastry cutter provided, cut 6 large rounds from a sheet of puff pastry. Sprinkle each pastry round lightly with cinnamon.

Line the prepared holes with  pastry rounds, lightly pressing into the base and side.

Close the lid and cook for 2 minutes until the pastry is golden.

Carefully remove the tart cases. Transfer to a wire rack. Repeat this process until the 12 cases are cooked. Cool.

Place 6 tart cases back into the pie maker.  Spoon a scant 1/4 cup of custard filling into each

Close the lid, cook for 15 minutes or until the custard is set.

Remove tarts. Repeat the process until the whole 12 are cooked.

Remove tarts. Transfer to a wire rack. Cool. Refrigerate for 30 minutes.

My cooking notes:-

• Why not serve topped with fruit loops for a bit of fun, especially if children will be eating them.
• If your pastry puffs up, just press it down slightly.
• Whilst these tarts are delicious made with Creme Fraiche, using sour cream is much more economical in Queensland.
• The custard may rise up during the cooking process, but it will deflate to fill the pastry as required.

Hope you've enjoyed a relaxing weekend, with some delicious food along the way.

Warm wishes

Pauline