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I did these to impress our Portuguese chef Luis, who runs the salon’s Deli. These are his homeland’s most famous sweet speciality, originated by Lisbon's Catholic monks at the Hieronymites Monastery in the 18th Century.
Ingredients:
300g ready rolled puff pastry
225g double cream
175g full fat milk
125g caster sugar
30g cornflour
3 egg yolks
1 vanilla pod
Method:
Preheat oven to 180⁰C. Grease the wells of two 6-hole muffin trays.
In a saucepan whisk the egg yolks, sugar and cornflour over a low heat until you have a smooth thick mixture. Cut a vanilla pod lengthways and scrap out the seeds, adding the seeds to the pan. Combine the milk and cream and then in a thin steam pour this into the pan whisking continuously. Turn the heat up slightly and continue stirring the custard until it comes to a boil. Transfer to a Pyrex bowl and cover with clingfilm to prevent skim forming.
Roll out the puff pastry on a lightly floured work surface and then cut out twelve 10cm discs. Press the discs into each of the wells of the muffin trays and then divide the custard among the them.
Place in the oven for 18-20 mins, until the custard has set and is golden brown, and the pastry is crisp. Once ready allow to cool and then remove the custard tarts from the muffin trays.
Enjoy
Gaby Van Clarke
Where were you standing when you decided to adjust your hair colour? Do you stand there often?
At the first salon I worked as a junior, back in the last century, the colourists at the salon had an interesting technique for showing clients their finished results; escorting them to the ladies toilet where a single electric wall light seemed to cast a favourable glow.