Baking Sunday was all about the Portuguese Custard Tarts.
I made (what turned out to be) a bit of a mistake with these. Last week I needed four egg-whites for the Pavlova, so I decided to freeze the corresponding four yolks needed for the tarts. Google told me that freezing egg-yolks was fine, no worries. However they never really thawed properly, and there were some quite large lumps of yolk in the custard.
If you bit into a lumpy-yolk bit the tarts tasted quite egg-y but overall they were pretty good. David liked them very much (although you could probably smear baked custard over old socks and David would enjoy them).
Here they are pre-icing sugar covering, so you can still see the little lumpy-yolk bits:
And once I’d heaped on the icing sugar they were just lovely.
They were relatively quick and easy to make (compared to, eg, the Praline Chocolate Fancies) and I’d definitely consider making them again – although with fresh egg-yolks this time!