Portuguese Custard Tarts

Serves 6
Time 30 minutes + cooling time


6 sheets fillo pastry
¼ cup butter melted
½ cup caster sugar
¼ tsp lemon zest
1 tbsp corn flour
pinch cinnamon
1 ½ cups cream
4 large egg yolks
½ tsp vanilla
pinch salt
½ tbsp icing sugar
¼ tsp ground cinnamon


Pre-heat oven to 175C.

Lightly grease 6 muffin cups with melted butter. Using a biscuit cutter, cut fillo pastry into 6 large rounds. Place one round in each muffin cup.

Whisk together sugar, vanilla, zest, cinnamon, egg yolks, cream, salt and cornflour in a bowl. Using a heavy saucepan, pour in the custard mixture and cook over low heat, stirring constantly until it starts to thicken, about 10 minutes.

Transfer custard to a jug and fill pastry cups with custard and bake in the oven at 175C until pastry is deep golden, about 12 -15 minutes.
Cool tarts slightly (in the muffin tin) on a rack, about 10 minutes. Remove from tin, then sift first icing sugar, then cinnamon, over tarts. Serve warm or at room temperature.