Sigh...give me Surry Hills...where you could tell the creatives from the journos from the designers...and you didn't have a problem picking that one good cafe in the mix...it was the one with the longest line!
If anyone knows good coffee in the Town Hall area of Sydney CBD, please let me know! In the meantime, enjoy this Portuguese Cafe Tart recipe.
Portugues Cafe Tarts (Coffee Tarts)
Gourmet Inspired Tip: Who doesn't love a good coffee dessert and who doesn't absolutely adore Portuguese tarts? I thought I would marry these two passions of mine and create some Portuguese Coffee Tarts.
I didn't have a muffin tin, so I used the oven safe tea cups again, but they turned out amazingly well with the puff pastry - if you like that extra bit of puff.
Ingredients:
4 x 10 cm rounds of puff pastry
1/2 cup sugar
1/2 cup water
3/4 cup milk
2 egg yolks
1 shot of espresso or strong coffee
2 tbs corn flour
1 tsp vanilla extract
1 tbs brown sugar
Method:
Grease a muffin tin (or in my case, tea cup) and cover with puff pastry sheets to form 4 good bowls. Refrigerate.
Preheat oven to 200 degrees Celsius. While the oven is heating, combine sugar and water in a saucepan and stir slowly over low heat until sugar dissolves and becomes syrupy. Remove from heat.
In a bowl, combine your corn flour, milk and egg yolks and whisk until well combined. Add sugar mixture and vanilla extract and mix thoroughly. Return mixture to stove and heat slowly until mixture thickens to a good custard consistency. Add espresso and stir until well combined.
Remove pastry cups and pour custard mixture into bases. Bake for 20-25 minutes until the pastry just starts to brown. Remove from oven and let the custard settle back into the bases.
Spread brown sugar on a piece of aluminium foil and dry in oven for 1-2 minutes to remove moisture. Gently tap the tarts out of their containers and then sprinkle the tops with brown sugar. Place under hot grill or broiler, or use a blow torch, to quickly caramelise the tops. Serve.
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