Description
Portuguese custard tarts originated hundreds of years ago in a cafe near the tower of Belém, a Lisbon fortress. Bakeries in that area are now renowned for these specialties
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 cup cold whole milk
- 1 1/4 cup whipping cream
- 2 teaspoons finely grated lemon zest
- One 2-inch cinnamon stick
- 2 tablespoons cornstarch
- 3 egg yolks
- 1 egg
- 1 pound Puff Pastry
Instructions
- In a small saucepan, combine the sugar and water. Boil over medium-low heat for 10 to 12 minutes or until the sugar is reduced to about 3/4 cup of syrup. Set aside for 10 minutes to cool slightly.
- In a saucepan over medium-low heat, heat 3/4 cup of the milk, and the whipping cream, lemon zest, and cinnamon stick until hot. Set aside to cool briefly.
- In a deep skillet, combined the cornstarch and remaining 1/4 cup cold milk. Gradually add the hot milk and cream. Bring to a boil over medium heat, whisking until the mixture comes to a boil. Continue cooking for about 1 minute, until thickened. Remove from the heat and set aside for 10 minutes to cool slightly.
- In a large bowl, using an electric mixer, beat the egg yolks and egg until well blended. Gradually add add the prepared sugar water, followed by the milk and cream mixture, and beat for about 1 minute or until well blended. (Be careful not to form too many air bubbles in the batter or it will not bake well.) Cover with plastic wrap and refrigerate until cold. Strain through a fine-mesh sieve just before using.
- On a lightly floured surface, roll out one-half of the puff pastry into a 12-inch square about 1/4 inch thick. Cut out six 4-inch circles. Press each circle into a muffin tin (wet fingers will make this easier) and prick all over with a fork. (If the pastry gets too soft, refrigerate for 30 minutes before continuing.) Repeat with the remaining puff pastry and refrigerator until muffin pastry shells are cold. Fill the shells three-quarters full with the custard filling.
- Set the oven rack in the middle of the oven. Bake the tarts in a preheated 450°F oven for 25 to 30 minutes or until the pastry is golden brown and the filling is bubbly with a few flecks of golden brown. (If the tarts are browning too quickly, cover them loosely with foil.)
- Immediately sprinkle the tarts with a few drops of water and then sprinkle with cinnamon (the water helps the cinnamon stick). Let stand for 5 minutes. Run a knife around the edge of the muffin tins and carefully remove the tarts (clean the knife in cold water and dry off after each tart has been removed). Let the tarts cool on a wire rock for at least 1 hour (this allows the bottom to cool and the the custard to set).
Notes
Although the tarts are best the same day you make them, if you can reheat day-old custard tarts (store-bought and homemade) in a 350°F oven for a few minutes. Sprinkle with cinnamon icing sugar and eat immediately.
This recipe is excerpted with permission from Pimentos & Piri Piri: Portuguese Comfort Cooking by Calra Azevedo. Published by Whitecap ©2013.