Traditional Portuguese Tartlets


2 rolls bought puff pastry
500ml cream
5 large eggs
2 tablespoons flour
200g sugar
1 large strip of lemon rind


  1. Preheat the oven to 220°C.
  2. Cut out rounds of puff pastry a little bigger than the size of a medium muffin tin.
  3. Place the pastry in the tin, making sure the sides come right up to the top of the lip.
  4. Mix the eggs, sugar and flour together, making sure the flour doesn’t form any lumps.
  5. Pour in the cream and lemon rind and mix well.
  6. Place in a pot and heat slowly, stirring continuously.
  7. As soon as the mixture comes to the boil remove it from the heat and allow it to cool in a bath of cold water. (or pour it out of the hot pot into a bowl to prevent the eggs from curdling)
  8. Spoon the mixture into the raw pastry cases (about ¾ of the way up the pastry) and place in the oven.
  9. Cook for 15 minutes or until the pastry is golden and the filling has set and has a few darkish spots on it.
  10. Remove from the oven and cool.
  11. Sprinkle with sugar and freshly grated nutmeg or cinnamon before serving.