You don’t have to leave the country to bring the flavour of Portugal to your home. These Portuguese style egg tarts have a creamy custard filling flavoured with Dr. Oetker vanilla bean paste and are encased in crisp, flaky pastry. Served warm, they melt in your mouth and are so delicious that you will not believe how quick and easy they are to prepare and make!

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You Will Need (Makes 12)

Edibles
PME Release-A-Cake
320g pack ready-rolled puff pastry
400g can ready-made custard
1 rounded teaspoon Dr Oetker Vanilla bean paste
2 small / medium eggs
Blueberries (optional)
Nutmeg, for grating

Equipment
Wilton 12 cavity muffin tin
88mm plain round cutter from the reversible cutter set
Rolling pin
Pastry/paint brush
Fine grater

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Step 1. Pastry Cases.

Set the oven to 200°C/Fan 180°C/Gas 6. Shake the release-a-cake well and squirt a little into each of the holes in the muffin tin and spread around with a piece of kitchen paper to coat the cavities.

Unroll the pastry and roll it slightly thinner – it needs to be at least 27cm x 36cm

Handy Hint
Place a sheet of baking parchment on top of the pastry before rolling it, so you will not need flour to stop it from sticking to the rolling pin.

Use the round cutter to cut out 12 discs of pastry and press into each cavity of the muffin tray – stretch the disc slightly with your fingers to make it come higher up the sides of the tin if needed.

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Step 2. Custard Filling.

You can leave the tarts plain or pop a few blueberries into the bottom of each case. Break the eggs into a bowl and whisk with a fork. Then using a pastry brush, brush a little of the whisked egg around the top of all the cases.

Handy Hint
Brushing the egg on the pastry helps it turn golden brown on baking.

Pour the tin of custard into the remaining egg, add a rounded teaspoon of Dr Oetker vanilla bean paste and mix well.

Handy Hint
Vanilla bean paste contains vanilla seeds, so it gives the look as well as the flavour of using fresh vanilla pods.

Pop the mixture into a measuring jug and pour into the pastry cases equally.

Grate a little of the nutmeg over the top of each.

Handy Hint
Freshly grated nutmeg gives more flavour than using ready-grated nutmeg.

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Step 3. Bake And Serve.

Bake the tarts in the centre of the oven for 20-25 minutes until the pastry is a golden brown colour and the custard slightly blistered in places. The egg mixture will rise high above the pastry case while cooking but do not worry as it shrinks back once removed from the oven. Take the tarts out of the oven and leave to cool for a couple of minutes before moving them onto a wire rack.

Serve warm to family and friends then sit back and enjoy all the compliments that will come your way!

Happy Baking!

The Cake Craft Creative Team

Cake Craft World, our ideas, your creations

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