Like that for the Eccles cakes I baked previously, the inspiration to bake these came from my father. I say inspiration; it was more a case of me asking for baking suggestions and him asking for these.
Using a simple sweet pastry, I adapted the recipe for the custard from Paul Hollywood’s recipe for Portuguese Egg Custard Tarts (p. 287 of How to Bake). The Portuguese version uses cinnamon to flavours the custard rather than nutmeg, and puff rather than sweet pastry, which also sounds amazing and let’s face it, may well be baked in the not too distant future. I definitely recommend using the recipe Paul provides, the custard was blooming lovely and puffed up perfectly.
Custard encased in sweet pastry. Boom.