Portuguese Custard Tarts: A Sweet Journey to Lisbon
A flavorful portuguese dessert perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 (14oz) package frozen puff pastry, thawed 2 cups heavy cream 1/2 cup granulated sugar 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 4 large egg yolks 1 large egg Confectioners' sugar, for dusting (optional)
Instructions
- a. Preheat oven to 375°F (190°C). Grease six 2 inch mini tart pans or one 10 inch round tart pan. b. On a lightly floured surface, roll out the thawed pastry dough to fit your chosen tart pans. Press the dough into the pans and trim any excess. Refrigerate for 15 minutes. c. In a medium saucepan over medium heat, combine heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt. Stir until the sugar is completely dissolved and the mixture just comes to a simmer. Remove from heat. d. In a separate bowl, whisk together egg yolks and whole egg. Slowly pour the warm cream mixture into the eggs, whisking constantly to prevent curdling. e. Fill each tart shell with the custard mixture, filling about 95% full to allow for expansion during baking. f. Bake until the custards are set but still slightly jiggly in the center, 18 20 minutes for mini tarts or 35 40 minutes for a larger tart. Let cool for 15 minutes before removing from pans. g. Dust with confectioners' sugar if desired and serve warm or at room temperature.
Chef’s Insight
The key to perfect custard is a slow, gentle heating process to avoid curdling.
Notes
For best results, use high-quality ingredients and fresh eggs.