These sweet custard tarts are simple to make, and are buttery and flaky when baked.

Perfect Portuguese tarts

Ingredients:

• 3 egg yolks
• 1 egg
• 1 cup 2% milk
• 3/4 cup 35% cream
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 2 tsp vanilla
• 1/2 450-g pkg butter puff pastry sheets, thawed
• 3/4 tsp ground cinnamon

Method:

1. Whisk egg yolks and egg with milk, cream, sugar and cornstarch in a large saucepan and set over medium. Continue whisking until mixture thickens, 7 to 10 min.
2. Whisk in vanilla, then scrape into a medium bowl. Lay a piece of plastic wrap directly on surface to prevent skin from forming. Chill in freezer until very cold, but not frozen, about 1 hour.
3. Unroll puff pastry sheet. Sprinkle cinnamon evenly over the surface. Re-roll sheet into a tight log. Cut log into 12 equal rounds.
4. Lay a pastry round on a lightly floured counter and roll with a rolling pin until it is 4 in. across. Pastry will be very thin.
5. Repeat with remaining rounds. Gently push each round into a muffin cup, pressing along the bottom, then up the sides until it reaches the rim.Keep muffin tin in refrigerator until custard is chilled.
6.  Preheat oven to 500F. Divide cold custard among 12 pastry cups.
7. Bake in centre of oven until tops are brown, but not burnt, 13 to 15 min. If tops have not browned, continue baking and check at 2-min intervals. Cool in pan on a rack for 5 min.
8. Remove from pan and let cool slightly on rack, about 15 min. Serve tarts warm or cool.

Serves 12

197 calories, 4 g protein, 18 g carbs, 12 g fat, 1 g fibre, 80 mg sodium.

Courtesy Claire Tansey,

Chatelaine Magazine

www.chatelaine.com