Portuguese Tarts

This is a variation of Bill Granger‘s amazing Portuguese Custard Tart recipe….I added a bit more lemon and added sugar to the top and caramelized it…Delicious!

3 egg yolks
2 tbsp cornflour
1/2 cup sugar
1 cup cream
1/2 cup milk
2 large pieces lemon rind
2 teaspoons vanilla paste
2 sheets of puff pastry, thawed

Preheat oven to 200 degrees.
In a small saucepan whisk together egg yolks, cornflour and sugar, until well combined. Add milk, cream and lemon rind and stir well. Place mixture on the stove and cook over medium heat until mixture thickens. Remove from heat and add vanilla bean, stirring to combine. Cover with cling wrap and set aside to cool.
Place 1 sheet of puff pastry on top of the other. Roll the pastry together into a long cigar shape. Cut into 12 small discs. Place a disc, one at a time between two sheets of baking paper. Using a rolling pin roll the disc into a flat circle (about 10cm diameter). Lift off baking paper and place  the round into a greased cup cake/muffin tin. Continue until tray is filled.
Remove lemon rind from custard mix, then spoon mix into prepared pastry cups and bake in the oven for 20 minutes. Remove from oven and cool for 15 minutes before lifting them from tray and placing on a wire rack to cool completely. When cooled, sprinkle the top of tarts with caster sugar. Use a blow touch to caramelize the top of each tart (or place under hot grill until sugar caramelizes).