I had six leftover egg yolks that I didn't want to waste, so I decided to try this. I've never heard of Portugese Custard Tarts before, but they looked good. I didn't have a vanilla bean and substituted two tsp. of vanilla extract, but I immediately saw the wisdom of using the vanilla bean when I saw the extract made the milk & sugar mixture turn tan. It wasn't as noticeable after I added the egg yolks, but I think the finished custard would have been a brighter yellow if I hadn't used the extract. I didn't find it a problem to put the puff pastry into the muffin tins, as some have said. I just cut the sheet into 12 pieces, which happened to be slightly rectangular in shape, and I just pulled them a bit to make them square and they tucked into the muffin tins with no problem. I had no problem with them sticking, either. I like the contrast of the creamy filling and the crisp puff pastry. The tarts are very sweet, maybe almost too sweet, but having never tasted them before, maybe that's just the way they're supposed to be.
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