Prep time: 1 hr | Cook: 25 min | Additional: 2 hrs 35 min | Total: 4 hrs | Servings: 12 | Yield: 12 tarts
The pride of Portugal. These tartlets are like delicious art, they are so pretty to look at and the taste stands high above the rest! A delightful sweet pasty treat that is dangerously delicious!
INGREDIENTS
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For the Dough:
1 cup all-purpose flour
¼ tsp kosher salt
⅓ cup of cold water
1 stick high-quality unsalted butter, fully softened, divided
For the Sugar Syrup:
¾ cup white sugar
¼ cup of water
1 tablespoon water
1 cinnamon stick (optional)
1 lemon, zested in large strips (optional)
For the Custard Base:
⅓ cup all-purpose flour
¼ teaspoon kosher salt
1 ½ cups milk
6 large egg yolks
1 teaspoon vanilla extract (optional)
HOW TO MAKE PORTUGUESE CUSTARD TARTS
Step 1: In a medium mixing bowl, add cold water, flour, and salt. Stir using a wooden spoon until it becomes a dough. It should be a sticky dough. Add more flour or water if needed.
Step 2: Sprinkle flour on a flat surface. Place the dough and knead for 1 to 2 minutes then cover. Allow it to stand for at least 15 to 20 minutes.
Step 3: Roll the dough making a square which is 1/8-inch thick.
Step 4: Spread 1/3 of butter on top and leave a 1/2-inch border.
Step 5: Flip and fold in the center of the square.
Step 6: Sprinkle flour on top of each square. Roll the dough about 1/8-inch thick and spread another 1/3 of the butter on top. Fold it into three. Place inside the fridge to chill for at least 10 minutes.
Step 7: Spread the rest of the butter on top of the dough leaving a 1-inch border over the edge.
Step 8: In a pot, add in sugar, 1 tablespoon of water, lemon zest, and cinnamon. Allow it to boil on medium heat.
Step 9: Remove from heat when it reaches 100 degrees C.
Step 10: Ready the oven and preheat to 550 degrees F.
Step 11: Apply cooking spray in a 12-cup muffin tin.
Step 12: Add cold milk, salt, and flour into the pot. Put it back on the stove and turn the heat to medium until it becomes thick for 5 minutes.
Step 13: Remove from the heat and allow it to cool for 10 minutes.
Step 14: Add egg yolks into the milk mixture and whisk until well mixed. Add in vanilla extract and syrup.
Step 15: Unwrap the dough and slice into 12 pieces.
Step 16: Add 1 piece of the sliced dough into every muffin cup then use your thumb to press it in the middle. Fill each cup with 3/4 of the custard.
Step 17: Place inside the oven and bake for 12 minutes or until it becomes brown and caramelized.
Step 18: Remove from the oven and let it sit at room temperature until warm.
Step 19: Serve and enjoy!
Nutrition Facts:
Per Serving: 210 calories; 98 mg sodium; 25.2 g carbohydrates; 3.9 g protein; 10.6 g total fat; 125 mg cholesterol
Ingredients
- For the Dough:
- 1 cup all-purpose flour
- ¼ tsp kosher salt
- ⅓ cup of cold water
- 1 stick high-quality unsalted butter, fully softened, divided
- For the Sugar Syrup:
- ¾ cup white sugar
- ¼ cup of water
- 1 tablespoon water
- 1 cinnamon stick (optional)
- 1 lemon, zested in large strips (optional)
- For the Custard Base:
- ⅓ cup all-purpose flour
- ¼ teaspoon kosher salt
- 1 ½ cups milk
- 6 large egg yolks
- 1 teaspoon vanilla extract (optional)
Instructions
Step 1: In a medium mixing bowl, add cold water, flour, and salt. Stir using a wooden spoon until it becomes a dough. It should be a sticky dough. Add more flour or water if needed.
Step 2: Sprinkle flour on a flat surface. Place the dough and knead for 1 to 2 minutes then cover. Allow it to stand for at least 15 to 20 minutes.
Step 3: Roll the dough making a square which is 1/8-inch thick.
Step 4: Spread 1/3 of butter on top and leave a 1/2-inch border.
Step 5: Flip and fold in the center of the square.
Step 6: Sprinkle flour on top of each square. Roll the dough about 1/8-inch thick and spread another 1/3 of the butter on top. Fold it into three. Place inside the fridge to chill for at least 10 minutes.
Step 7: Spread the rest of the butter on top of the dough leaving a 1-inch border over the edge.
Step 8: In a pot, add in sugar, 1 tablespoon of water, lemon zest, and cinnamon. Allow it to boil on medium heat.
Step 9: Remove from heat when it reaches 100 degrees C.
Step 10: Ready the oven and preheat to 550 degrees F.
Step 11: Apply cooking spray in a 12-cup muffin tin.
Step 12: Add cold milk, salt, and flour into the pot. Put it back on the stove and turn the heat to medium until it becomes thick for 5 minutes.
Step 13: Remove from the heat and allow it to cool for 10 minutes.
Step 14: Add egg yolks into the milk mixture and whisk until well mixed. Add in vanilla extract and syrup.
Step 15: Unwrap the dough and slice into 12 pieces.
Step 16: Add 1 piece of the sliced dough into every muffin cup then use your thumb to press it in the middle. Fill each cup with 3/4 of the custard.
Step 17: Place inside the oven and bake for 12 minutes or until it becomes brown and caramelized.
Step 18: Remove from the oven and let it sit at room temperature until warm.
Step 19: Serve and enjoy!
