Portuguese custard tarts

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1ShapeRoll the pastry.
2. 2Mix the flour and icing sugar, and use this to dust the work surface. Roll the pastry out to make a 45 x 30cm rectangle. Roll up lengthways to create a long sausage shape.
3. 3Cutting pastry into rounds.
4. 4Cut the pastry into 24 wheels, about 1-2cm thick.
5. 5ShapeRoll out each pastry portion.
6. 6ShapeRoll each wheel lightly with the rolling pin to fit 2 x 12-hole non-stick fairy cake tins.
7. 7Press pastry into the tin.
8. 8Press the pastry circles into the tins and mould into the tins to make thin cases. Chill until needed.
9. 9Make the infused syrup.
10. 10Heat the ovenHeat the oven to 220C/fan 200C/gas 7. Make a sugar syrup by bringing the sugar, 200ml water, lemon zest and cinnamon stick to the boil.
11. 11Reduce until syrupy, let it cool, then remove the cinnamon and lemon. Whisk the eggs, egg yolks and cornflour until smooth in another large pan.
12. 12Making custard.
13. 13Heat the milk and vanilla pod seeds in a separate pan until just below the boil. Gradually pour the hot milk over the eggs and cornflour, then cook on a low heat, continually whisking.
14. 14Add syrup to custard.
15. 15Add the cooled sugar syrup to the custard and whisk until thickened slightly.
16. 16Pour custard into the tins.
17. 17Pour the custard through a sieve. Pour into the pastry cases and bake in the oven for 15 minutes until the pastry is golden and the custard has darkened.
18. 18Cool and dust with icing sugar.
19. 19ServeCool completely in the tins then sift over icing sugar and ground cinnamon to serve.