My daughter Annie and I were in our local coffee shop eating these delicious tarts when she said, we should make these ourselves. I thought these little mouthfuls of perfection would be way beyond my limited baking talents but I found a recipe and we had a go.. and they were delicious! Ok, mine don’t look quite as perfect, and I’ll still be getting my nata fix in the coffee shop as a treat, but these are definitely worth a try, and so easy to make too.
Here's the recipe
Ingredients
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1 whole egg (large)
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2 egg yolks (large)
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115g golden caster sugar
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2 tbsp cornflour
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400ml full fat (creamy) milk
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2 tsp vanilla extract
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1 sheet ready rolled puff pastry
Method
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Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6
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Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well combined and smooth
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Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. I used a whisk towards the end to remove any lumps. Remove the pan from the heat and stir in vanilla extract
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Pour the custard in a glass or ceramic bowl to cool and cover it with cling film to prevent skin forming
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Cut the pastry sheet in half and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds
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On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin. Make sure the pastry comes right to the top of the tiN
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Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm