Such a classic and so easy! These are SOOOOOO DELISH! I think I'm going to have to make them every week!

These are the easiest and best  Portuguese custard tarts I have come across so far and so easy to make in the Thermomix. 

The recipe is so simple and ready in no time. I love Portuguese custard tarts and have just done a Facebook live tutorial in which I explained all the steps of Portuguese custard tart making. I am not Portuguese but I have tried to stick to an authentic method as much as possible and also tried to keep things simple. 

There are a lot of complicated recipes out there and actually Portuguese custard tarts are very easy to prepare. I have added some flavours that I thought went really well and also used golden caster sugar for the 'custard' which will brown the mixture slightly more and create more flavour. You can use standard caster sugar instead if you like them more yellow. 
The great thing about this recipe is that you can also prepare it if you need them quickly. The puff pastry is not a must and you can buy some in the supermarket. This is probably the only pastry or ready made dough I would buy in the supermarket when I am in a hurry without compromising flavour and quality. If you have time, definitely prepare it yourself, I have the recipe below.

L I N K S
Rough puff pastry:    • Make your very own ROUGH PUFF pastry ...  

Vanilla bean paste:    • My PERSONAL Vanilla Bean Paste Recipe...  

Thermi Servebowls: https://thermishop.co.uk/collections/...

Silicone baking mats: https://thermishop.co.uk/collections/...

S O C I A L S
Instagram   / sophiaskitchen.world  
Facebook   / sophiaskitchenhome  
Pinterest https://www.pinterest.co.uk/sophiaski...

W E B S I T E
Blog: https://sophiaskitchen.blog/

S H O P
Worldwide: https://thermishop.co.uk
AU and NZ: https://thermishop.com.au

F I L M
Video and edit by Rebecca Munroe

R E C I P E
Ingredients

125 g caster sugar
100 g ice cold water
1 strip lemon zest
1 cinnamon stick
1 eggs
2 egg yolks
25 g corn flour
250 g whole milk
1/2 tsp vanilla bean paste
2 sheets of ready rolled puff pastry (or homemade rough puff pastry)

Method

Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
To make the sugar syrup, place the golden caster sugar, water, lemon zest and cinnamon stick in the mixing bowl. Cook 8 Min. / 120°C / Reverse Speed 1. Remove the lemon zest and cinnamon stick and transfer into a separate bowl.
Place the eggs, egg yolks, corn flour, milk and vanilla bean paste in the mixing bowl. Cook 9 Min. / 90°C / Speed 2. During the last minute pour the sugar syrup through the lid. Transfer into a separate bowl, cover the top with cling film to avoid skin from building or place in a Thermi Servebowl and apply the silicone lid. Leave to cool.
Unroll each of the puff pastry sheets. Roll each up starting from the short end. Cut each roll into 6 equal sized pieces. Roll each piece into a circle about 8cm diameter and line a 12-hole muffin tin with it.
Pour the custard mixture into each hole to about 3/4 way up. Transfer to the oven and bake for 20-25 minutes until golden brown. Remove from the oven and leave to cool before serving.