PORTUGUESE EGG TARTS (12 substantial tarts)

Ingredients

• ½ recipe (¾ lb) rough puff, or ¾ lb store-bought all-butter puff pastry
• Scant 1 cup sugar
• Scant ½ cup all-purpose flour
• Pinch of salt
• 1 ¾ cups whole or reduced-fat milk
• 2 drops pure vanilla extract
• 6 large or extra-large egg yolks, preferably free-range if you can find some

1. Set out one 12-cup or two 6-cup muffin tins. Cut the pastry into 3 equal pieces. Work with 1 piece at a time, keeping the remaining pastry loosely covered with plastic in the refrigerator 2. On a lightly floured surface, roll the dough out to a very thin square about 10 inches across. Using a...

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