These Portuguese custard tarts are so delicious that it’s hard to stop eating one!
If you’ve ever been to Portugal, you know that one of the most delicious pastries you’ll find there is the Portuguese egg tartlet (muffin): its crisp, flaky crust with a creamy custard inside, blistered by the high heat of the oven.
Here’s a simplified version, but just as delicious
approx. 20 pieces
- 2 packages of puff pastry in a roll
- sugar-free vanilla pudding
- 2 tablespoons of vanilla sugar
- 0.5 l of milk
- vanilla extract
- 2 yolks
- 250 ml heavy cream
Cook the pudding according to the recipe on the package, adding vanilla sugar instead of regular sugar. We set aside.
Add the cream, vanilla and egg yolks. Mix and heat for a while. Cover with foil and let cool (the cream must cool down before applying it to the cupcakes).
Roll the puff pastry into a roll. Cut into pieces approximately 3 cm long.
Press the dough pieces into buttered muffin tins. We start by pressing vertically with our thumb on the rolled roll. Then we spread the dough outwards and sideways all the way to the top.
Pour the pudding into each cupcake until it is about half full (maximum 3/4).
Bake at 200 degrees (with convection), about 20 minutes. The tops of the muffins should turn brown.
Before serving, sprinkle with cinnamon and powdered sugar.
Enjoy your meal!