PORTUGUESE TARTS

Directions

1. Preheat your oven to 180°C (350°F) and lightly grease 8 holes of a non-stick muffin tray.
2. Dust your work surface with a little flour, then roll out the pasty into a large rectangle, about 2mm (1/16in) thick. Sprinkle over the cinnamon, covering all of the pastry.
3. Tightly roll up the pastry widthways into a log shape, then cut the log into 8 rounds.
4. Roll each round into a disc, about 10cm (4in) in diameter, then press the rounds into the muffin tray holes, making sure the pastry reaches all the way up the sides.
5. Bake in the oven for 10 minutes.
6. Meanwhile, make the custard. Add the coconut milk to a saucepan with the vanilla and place the pan over a low heat. Bring to a simmer.
7. In a mixing bowl, whisk together the non-dairy milk, cornflour (cornstarch) and icing (confectioners’) sugar until smooth.
8. Add the cornflour mix to the saucepan and mix until it’s thick and creamy. I alternate between using a rubber spatula and a whisk to stop lumps from forming. It should take around 5–6 minutes for your custard to thicken up.
9. Turn off the heat once thick.
10. Remove the pastries from the oven, then use a little spoon to flat ten the base of each pastry if it’s risen high, making more room for custard.
11. Spoon the custard into each pastry case, then place the filled tarts back into the oven to color on top for 15–20 minutes. Be careful not to let them burn.
12. Once golden on top, remove the tarts from the oven and leave to stand for 10 minutes before removing them from the tray and placing them onto a wire rack to completely cool.
13. The tarts will keep fresh for 2 days if covered.