I wanted to make something sweet today and decided to bake Portuguese Custard Tarts.
I had never made these before so I went looking for a recipe.
The custard recipes are basically the same with little variation but the pastry recipes varied.
I decided to use my favourite quick Puff Pastry recipe.
Came out of the oven right around lunch time so we had a coffee and tarts for lunch.
The filling comes from Sarah Spencer’s Portuguese Cooking: Easy Classic Recipes from Portugal
Portuguese Custard Tarts
NOTE: Custard filling is from Sarah Spencer’s Portuguese Cooking:
Easy Classic Recipes from Portugal
I used my own quick puff pastry.
2 cups of flour
3/4 pound of butter
Cut into small cubes (1/4 to 1/2 inch pieces)
Add 3/4 teaspoon of salt
and the cubes of butter to the flour.
Add enough ice water to moisten and
then tip out on to a floured board.
Mixture will be shaggy.
Using hands bring together and then
roll out into a rectangle
and fold like an envelop.
Roll and fold four times and then
refrigerate for an hour.
Cut pastry in half and roll out each half
Use a large biscuit cutter and out rounds.
(Size will depend on the size of tart or muffin tins)
Butter the tart or small muffin tins.
Place each round in tart tins and refrigerate
Preheat oven to 375°F.
For custard filling
1 tablespoon cornstarch
1-1/2 cups heavy cream
1-1/2 teaspoons vanilla
1 cup granulated sugar
Rind of 1 lemon, large pieces
6 egg yolks
1 stick cinnamon
Mix all the ingredients together in a heavy sauce pan and bring to
a boil, over medium heat stirring constantly.
Remove from the stove as soon as it comes to a boil.
Let cool for 10 or 15 minutes.
Fill tarts about 75% and bake for 20 to 25 minutes or until
custard starts to brown.
Place on a rack and let cool to warm. Dust with powdered sugar.
Serve warm or room temperature.