Lemon Portuguese Tarts


  • 1/2 cup caster sugar
  • 2 tablespoons cornflour
  • 4 egg yolks
  • 300ml cream
  • 1/3 cup water
  • juice of 1/2 lemon
  • 1 teaspoon vanilla extract
  • 1 sheet ready-rolled sweet puff pastry


1. Preheat oven to 220 C and grease 12-hole (1/3 cup) muffin pan.
2. Place sugar and cornflour in medium saucepan, whisk in egg yolks, cream, water and lemon juice. Stir over medium heat until mixture comes to boil.
3. Cut the pastry sheet in half. Place halves on top of each other and roll like a swiss roll from one short side to the other. Cut roll into twelve 1 cm rounds.
4. Roll out each round into 10cm rounds and line each pan hole with one pastry round. Spoon in custard.
5. Bake tarts for 16 minutes or until brown.