Festive Portuguese Custard Tarts

Method

1. Preheat oven to 200°C fan-forced (220°C conventional). Grease a twelve-hole (⅓ cup) muffin tin.
2. Unroll the defrosted pastry sheet. Place onto a lightly floured surface and roll to a thickness of 2mm.
3. Using a 10cm round pastry cutter, cut 10 pastry rounds and gently push each round into the holes of the muffin tin (you will need to re-roll the pastry trim). Cover with plastic wrap and chill in fridge until required.
4. In a small saucepan, combine egg yolks, sugar, cornflour, milk and rind over a medium-low heat, stirring continuously until the sugar dissolves and the mixture reaches boiling point, thickens and becomes smooth.
5. Once thickened, remove from heat immediately and remove the rind. Stir in the cream and vanilla extract, mixing until smooth and well combined.
6. Evenly divide the fruit mince between the 12 tart cases. Evenly divide the custard over the top until each pastry case is two thirds full.
7. Place in the oven and bake for 20-25 minutes, or until the pastry is golden and the custard has coloured speckles across the surface.
8. Remove from oven and transfer to a wire rack to cool.

Notes

These tarts are best eaten warm or at room temperature on the day they are made, but they will keep in an airtight container in the fridge for 2-3 days.