| Gourmet Inspired Tip: Who doesn't love a good | | | | Refrigerate. |
| coffee dessert and who doesn't absolutely adore | | | | Preheat oven to 200 degrees Celsius. While the oven |
| Portuguese tarts? I thought I would marry these | | | | is heating, combine sugar and water in a saucepan |
| two passions of mine and create some Portuguese | | | | and stir slowly over low heat until sugar dissolves and |
| Coffee Tarts. | | | | becomes syrupy. Remove from heat. |
| I didn't have a muffin tin, so I used the oven safe | | | | In a bowl, combine your corn flour, milk and egg |
| tea cups again, but they turned out amazingly well | | | | yolks and whisk until well combined. Add sugar |
| with the puff pastry - if you like that extra bit of | | | | mixture and vanilla extract and mix thoroughly. Return |
| puff. | | | | mixture to stove and heat slowly until mixture |
| Ingredients: | | | | thickens to a good custard consistency. Add |
| 4 x 10 cm rounds of puff pastry | | | | espresso and stir until well combined. |
| 1/2 cup sugar | | | | Remove pastry cups and pour custard mixture into |
| 1/2 cup water | | | | bases. Bake for 20-25 minutes until the pastry just |
| 3/4 cup milk | | | | starts to brown. Remove from oven and let the |
| 2 egg yolks | | | | custard settle back into the bases. |
| 1 shot of espresso or strong coffee | | | | Spread brown sugar on a piece of aluminium foil and |
| 2 tbs corn flour | | | | dry in oven for 1-2 minutes to remove moisture. |
| 1 tsp vanilla extract | | | | Gently tap the tarts out of their containers and then |
| 1 tbs brown sugar | | | | sprinkle the tops with brown sugar. Place under hot |
| Method: | | | | grill or broiler, or use a blow torch, to quickly |
| Grease a muffin tin (or in my case, tea cup) and | | | | caramelise the tops. Serve. |
| cover with puff pastry sheets to form 4 good bowls. | | | | |