Oscar-Worthy Custard Tarts

Loosely based on the popular Portuguese custard tart but made much easier by using wonton wrappers instead of pastry for a super crispy crust. Less hassle, more custard – just the way we like them. And, unlike Emma Stone in Poor Things, you won’t be required to eat 60 tarts but you definitely won’t be able to stop at one…

Recipe:

For the Custard:

• 1 ⅓ cups (10 ½oz/296g) granulated sugar

• ½ cup (4floz/115ml) water

• 1 large cinnamon stick

• 1 cup (8floz/225ml) whole milk

• ½ cup (4floz/115ml) double cream

• 5 large egg yolks

• 1 large egg

• 1 tablespoon vanilla extract

• ¼ cup (1oz/28g) cornstarch/cornflour

• 1 package wonton wrappers or

• 1 pack frozen puff pastry

Preheat oven to 500°F/ 250°C.

To prepare the muffin pan, place to wonton wrappers in each muffin hole ( which has been spray with nonstick baking spray)and brush with a little melted butter or cut 31/2” rounds of puff pastry and press into the pan.

In a small pan combine the sugar, water and cinnamon stick and simmer for 3 minutes. Set aside.
In a medium size saucepan heat the milk and cream over medium heat until little bubbles form on the sides. Remove from the heat. In a mixing bowl whisk together the egg yolks, whole egg, cornstarch and vanilla extract. Pour a little of the hot milk over egg mixture and whisk to temper the mixture. Add the rest of milk mixture, whisking well. Pour the custard back into the saucepan and place over medium-low heat. Whisk continuously for about 3 minutes until the mixture thickens. Pour the custard into the prepared muffin pan, filling each 3/4 full. Bake for approximately 15 minutes, until the tops are golden.