Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch ...

There are many types of custard, but three in particular are the most likely to appear in your kitchen: baked custards, ...

You can’t visit Portugal or even research a trip to Lisbon without stumbling over one of the country’s best-known treats: the Portuguese egg tart. Known by locals as pasteis de nata (the plural form) ...

So how did these tiny tarts become such a big deal here in Portugal ... [pastry crunching] The second is their egg custard: more delicate, light, and not too sweet, which make these an ideal ...

Frangipane can be stored in an airtight container in the refrigerator until ready to use (up to five days) or in the freezer ...

To make the custard, whisk the sugar, egg yolks, cornflour and salt together ... and carefully swirl a little chocolate into each of the custard tarts. Place the tarts back into the preheated ...