Portuguese egg tart matched with Rose Marzipan and mint tea

Methods and Directions

• Preheat oven to 220 Deg C
• Combine the milk and sugar.
• Heat it in the pot over medium heat to just before boiling.
• In a separate bowl whisk the cream, vanilla and egg yolks.
• Add the milk and whisk.
• Refrigerate till needed.
• Cut the puff pastry into 3 equal parts, then brush with the melted butter and stack on top of each other.
• Roll them together to make a cylinder and then cut them into thick rings.
• Roll out to fit the tart mould, push the pastry into the rings.
• Remove the custard mix from the fridge and fill each tart to 80% Place in the oven for 13 minutes and then turn the grill in the oven or place tarts under a salamander for a further 3 minutes or till the top is golden.