In most situations my dad eats incredibly healthily – he has very high blood cholesterol so alongside the medication he’s prescribed he tries to manage it through avoiding excessive fat consumption. The one thing that he seems incapable of resisting is Pasteis – Portuguese egg tartlets – a kind of creme brûlée in pastry.
When I was given this book for Christmas containing a recipe for mini Pasteis, I thought – why not make them!
1 tbsp caster sugar
2 x 25cm squares pre-rolled puff pastry
Plain flour (for dusting)
3 egg yolks
75g caster sugar
1/2 tbsp custard powder
80ml cream (I used Elmlea)
1 vanilla bean or a couple of tsp vanilla extract
1 – Preheat oven to 200c and lightly grease muffin tin
2 – Sprinkle 1/2 tbsp sugar on work surface. Place one pastry sheet on it, cut in half and place one half on top of the other. Roll from short end to create a log. Wrap in cling film and refrigerate. Repeat with other sheet.
3 – Cut each log into 1 thick pieces. Lightly Flour work surface then roll into rounds. Press round into muffin tin, thoroughly prick the base then refrigerate.
4 – Put egg yolks sugar and custard powder in saucepan and whisk together. Gradually add cream and milk. Once smooth add vanilla then heat, stirring continuously until mixture comes to boil and thickens.
5 – Transfer custard to a bowl, cover with cling film (so it doesn’t form a skin) and allow to cool.
6 – Transfer custard into pastry cases and cook for 15/20 mins until golden.
7 – Allow to cool for 5 mins in tins the completely on cooling rack.