Lemon & Blueberry Portuguese Tarts

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Never waste your yolks…these tarts are deeerricious!!! Every time I whack out my signature Pavlova I always experiment with the left-over yolk’s and these little gems are super easy and so perfect for the festive season, give them away as presents or put your own jolly twist on them to make them your own. You can  use whatever spices or berries you have. YUM!

You’ll need:

4 egg yolks
1/2 cup caster sugar
2 tablespoons cornflour
3/4 cup cream
1 tbs lemon curd
1/2 cup water
strip of lemon rind
vanilla bean, seeds removed
12 blueberries!!!
1 sheet ready-rolled butter puff pastry

Make me!!!

1. Preheat oven to hot (220/200 fan forced). Grease a 12-hole muffin pan. Whisk egg yolks, sugar, cornflour, cream, lemon curd and the water in a double-boiler (or a saucepan if you don’t have).
2. Add the rind and stir continuously on medium heat until the mixture starts to thicken to a creamy consistency, you want to take it off the heat before it comes to the boil, as overcooking the custard at this stage will make the tarts too stiff once baked. Remove from the heat and stir through the vanilla seeds.

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3. Cut pastry sheets in half; stack halves on top of each other. Stand for about 5 min or until thawed. Roll pastry up tightly, from the short side then cut the log into 12x1cm rounds.

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4. Lay pastry, cut side-up, on a lightly floured board; roll each round out to about 10cm. Push the rounds into muffin pans (make sure it’s extra buttery…yum crispy pastry). Spoon the custard into pastry cases then push a blueberry into the centres of each tart.
5. Bake tarts for about 20min or until well browned. Transfer to wire rack to cool!!!

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M&G
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