Portuguese custard tarts

Roll the pastry

Mélanger the Farine and icing Sucre, and use this to dust the work surface

Roll the pastry out to make a 45 x 30cm rectangle

Roll up lengthways to create a long Saucisse shape.

Cutting pastry into rounds

Couper the pastry into 24 wheels, about 1-2cm thick.

Roll out each pastry portion

Roll each wheel lightly with the rolling pin to fit 2 x 12-hole non-stick fairy cake tins.

Press pastry into the tin

Press the pastry circles into the tins and mould into the tins to make thin cases

Chill until needed.

Make the infused syrup

Chauffer the oven to 220C/fan 200C/gas 7

Make a Sucre syrup by bringing the Sucre, 200ml water, Citron zest and cinnamon stick to the Bouillir

Reduce until syrupy, allow to cool, then Retirer the cinnamon and Citron

Fouetter the Œufs, Œuf yolks and cornflour until smooth in another large pan.

Making custard

Chauffer the Lait and vanilla pod seeds in a separate pan until just below the Bouillir

Gradually Verser the hot Lait over the Œufs and cornflour, then Cuire on a low Chauffer, continually whisking.

Ajouter syrup to custard

Ajouter the cooled Sucre syrup to the custard and Fouetter until thickened slightly.

Verser custard into the tins

Verser the custard through a sieve

Verser into the pastry cases and Cuire au four for 15 minutes until the pastry is golden and the custard has darkened.

cool and dust with icing Sucre

Cool completely in the tins then sift over icing Sucre and ground cinnamon to Servir.