mmm... custard...

as my mom had a box of Marks & Spencer all butter tartlet cases sitting around in the kitchen for some time, i decided to bake this weekend and use them up before they ended up like the christmas pudding of 2006 (or maybe it was 2005?).

i was surfing Epicurious.com for a tart recipe (something that is foolproof) and chanced upon this, which had very positive ratings and reviews. as i only had 8 tartlet cases and the recipe made 24, i quartered the ingredient amounts and made 6.

To make Portugese Cream Tart (filling):

Whisk together 1/4 cup of granulated sugar and 1/2 tablespoon of all-purpose flour in a heavy saucepan.

Whisk in 150ml of heavy cream (I used Dulla Pure Cream), 2 large egg yolks, some lemon zest, a pinch of salt and 2-3 drops of vanilla extract. Cook over moderate heat and stir constantly. The custard will thicken. Take it off the heat once the first bubble appears on the surface (which will take about 10mins).

Transfer the custard to a bowl to cool, whisking until just warm. Spoon the custard into the cases and bake in a preheated oven (at 200 degrees Celsius) for about 10mins until the crust has browned.

Remove from the oven and allow it to cool slightly. Sieve some icing sugar and ground cinnamon over and serve either warm or at room temperature.


the custard smell filled the kitchen as i was enthusiastically whisking it over the stove and it tasted really delicious. the generous dusting of cinnamon also helped balance the sweetness and sharpness (thanks to the lemon zest) of the custard. initially when i found the recipe i thought it was for Portugese Egg Tarts but upon taking my first bite, i realised it was far from it. but it turned out to be a good thing as this custard can be used as a base for many different tarts (e.g. fruit tarts where you layer pieces of fruit over the custard) so i'll definitely be filling this for future use.