Go Go Goa Portuguese Tarts
Laced with all the vanilla spiced flavours from our Go Go Goa, load up on sweet goodness with these chai-spiced Portuguese tarts!
- 9 teaspoons plus 2 teaspoons (divided) Go Go Goa
- 200 ml/6.7 fl oz milk
- 200 ml/6.7 fl oz thickened cream
- 4 egg yolks
- 100 g/3.5 oz caster sugar
- 35 g/1.2 oz cornflour
- Pinch of salt
- 2 sheets all-butter puff pastry
- Melted butter, to grease
- Place 9 teaspoons Go Go Goa in a medium bowl. Pour over the milk and cream and stir to combine, then cover and stand for 30 minutes. Strain the leaves, squeezing out as much liquid as possible, then set aside.
- Place egg yolks, sugar, cornflour and salt in a bowl and whisk until smooth. Gradually whisk in the tea-infused milk and cream until well combined and smooth.
- Pour custard mixture into a saucepan over medium heat and stir constantly for 5-10 minutes or until thick and smooth.
- Transfer to a clean medium-sized glass or ceramic bowl, cover with plastic wrap and place in the fridge to cool completely.
- Preheat the oven to 200°C/390°F. Grease a 12-hole muffin tin generously with melted butter.
- Remove pastry from freezer and allow to thaw for 10 minutes. Meanwhile, place 2 teaspoons Go Go Goa in a small cup with 60 ml/2 fl oz boiling water and infuse for 7 minutes, then remove the leaves.
- Brush 1 sheet of pastry lightly with some of the brewed Go Go Goa. Place another sheet on top and brush again with Go Go Goa. Starting from the shorter edge, roll tightly into a log.
- Using a sharp knife, cut the log evenly into 12 discs.
- To assemble the tarts, gently use your hands or a floured rolling pin to roll out each disc to about 10 cm/4 in. Line muffin holes with the pastry, then divide the cold custard between them.
- Bake in the oven for 25-30 minutes, or until the top of the custard and the pastry has browned. If the custard doesn’t brown, place under the grill for 1 minute, but take care as they can burn quickly.
- Remove from the oven, and after 10 minutes, turn out onto a wire rack to cool.
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