Vegetarian Portuguese Custard Tarts with Cinnamon-Sugar Drizzle

Allergens

Eggs, Dairy (Heavy Cream)

Ingredients

• 1 sheet puff pastry, thawed
• 4 large eggs
• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly grated nutmeg
• Confectioners' sugar, for dusting (optional)

Instructions

1. a. Preheat your oven to 375°F (190°C). b. In a large bowl, whisk together the eggs, heavy cream, granulated sugar, vanilla extract, cinnamon, salt, and nutmeg until well combined. c. On a floured surface, roll out the puff pastry sheet to about 1/8 inch thickness. Cut into 6 equal squares. d. Gently press each square of pastry into the wells of a greased or non stick 12 well tart pan. e. Pour the custard mixture evenly into each tart well, filling them to the top. f. Bake for 30 35 minutes, or until the custards are golden brown and slightly jiggly in the center. g. Remove from the oven and allow to cool in the pan for at least 10 minutes before transferring to a wire rack. h. Once cooled, drizzle with a cinnamon sugar mixture (a combination of 2 tablespoons granulated sugar and 1/4 teaspoon ground cinnamon) for added sweetness and aromatic appeal. If desired, dust with confectioners' sugar before serving.

Chef’s Insight

For an extra touch, serve these custard tarts alongside a warm beverage such as Portuguese coffee or a cup of herbal tea.

Notes

To achieve a perfect custard texture, avoid overmixing the eggs and cream mixture.