Mary Berry's Portuguese Apricot Tarts

 Mary Berry's Portuguese Apricot Tarts, generally called pastel de nata, are a loved cake all around the planet. Here is a recipe for this magnificent treat :

Mary Berry's Portuguese Apricot Tarts

Trimmings:

For the Cake:

- 320g of all-spread puff cake

- Apricots

- 15g of demerara sugar

- Around 3 tbsp of apricot jam, melted

For the Custard:

- 250ml of milk

- 100ml of pouring twofold cream

- 1 tsp of vanilla concentrate

- 1 immense egg and 2 egg yolks

- 115g of caster sugar

- 4 level tsp of cornflour

Headings:

1. To make the custard, unite the milk, cream, and vanilla pack in a skillet and force it over medium power.

2. Whisk together the egg, egg yolks, sugar, and cornflour in a bowl, then, at that point, pour in the hot milk mix and speed until smooth.

3. Return the custard to the pot and rush over medium power until it thickens, being careful not to overheat.

4. Wipe out from heat, let cool, and cover with hold film.

5. Do the puff cake, cut it into two halves, and press it into a 12-opening significant roll tin.

6. Fill the heated great with the cool custard and top with apricot cuts.

7. Get ready in a preheated grill at 200°C/180°C Fan/Gas 6 for 25-30 minutes until splendid and set.

8. Brush the tops with melted apricot jam and serve.

Mary Berry's Portuguese Apricot Tarts