Portuguese Christmas Pastry

Ingredients

• Vegetable oil (for the baking molds)
• 350 g puff pastry
• 2 tbsp flour
• 400 ml whipping cream
• 120 g sugar
• 1 Vanilla bean
• 5 egg yolks

Instructions

1. 1.

   Preheat the oven to 200°C fan. Oil the cavities of small baking molds or a muffin tin.

2. 2.

   Roll the puff pastry to a thickness of 3-4 mm into a rectangle (about 36x20 cm). Roll it up and cut into strips about 3 cm wide. Place these rolls in the molds, press a cavity in the middle while slightly lifting the dough at the edge. Blind bake in the oven for about 10 minutes.

3. 3.

   For the cream whisk the flour with 4-5 tbsp of cream until smooth. Bring the remaining cream to a boil with the sugar and the split vanilla bean. While stirring, pour in the flour‑cream mixture. Remove from heat and gradually fold in the egg yolks. Remove the vanilla bean again.

4. 4.

   Take the tarts out of the oven and fill the dough cavities with the cream.

5. 5.

   Bake in the oven for another about 15 minutes until golden brown.

6. 6.

   Let them cool slightly, carefully remove from the molds and serve warm or cooled.