Portuguese Egg Tarts

Serving 6 pax
Preparation Time 45 minutes
Skill Easy
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6 Egg Yolks
60g Caster Sugar
100ml Milk
220ml Thickened Cream
1 Vanilla Pod or ½ tsp Vanilla Extract
¼ cup Raspberry Jam
1 stick Cinnamon
12 Puff Pastry Tart Shells

  1. Pre-heat oven to 230°C.
  2. Mix 100ml milk and 220ml thickened cream in a deep saucepan.
  3. Halve 1 vanilla bean. Scrape the seeds out and add into the milk mixture along with a stick of cinnamon.
  4. Heat the cream mixture to scalding point, when little bubbles form at the edges.
  5. Turn off fire and let the mixture cool.
  6. Whisk 6 egg yolks with 60g caster sugar.
  7. Discard cinnamon from the cooled cream mixture.
  8. Pour and continuously whisk the cream mixture into the egg yolks.
  9. Strain the mixture through a sieve.
  10. Fill the pastry shell with the custard mixture
  11. Bake at 230°C for 30 minutes until custard is set and the top has burnt splotches and pastry is brown.
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