These traditional Portuguese tarts have been given a healthier make over.
Preparation Notes: plus cooling
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Yields:
12
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
152
Ingredients
175g
caster sugar
2
large egg yolks
1 large egg
4Tbsp.
Bird's custard powder
1½ tsp vanilla bean paste
600ml semi-skimmed milk
2tsp.
sunflower oil
4
sheets filo pastry, each measuring about 30.5cm x 39cm (12in x 15½in)
Icing sugar, to dust (optional)
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Put first five ingredients into a pan and whisk until smooth. Gradually whisk in milk. Heat mixture until boiling, then simmer for 2min, whisking constantly until it thickens. Set aside.
Step 2
Brush a little oil in the cups of a deep 12-hole muffin tin. Unroll filo sheets on a worksurface, keeping them stacked. Brush remaining oil over top sheet. Cutting through all the sheets at the same time, divide the top sheet into 12 equal squares (12 stacks with four sheets in each stack). Firmly press each stack into a hole of the muffin tin (oiled-side of filo upwards).
Step 3
Divide custard among filo cases. Bake tarts for 35-40min until brown blisters begin to form on the custard (tarts may look as if they will overflow, but will settle down on cooling).
Step 4
Let tarts cool for 5min in tin, use a small knife to loosen edges, then carefully lift out and transfer to a wire rack to cool until firm. Serve warm or at room temperature, dusted with icing sugar, if you wish.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
