Portuguese Custard Tarts with Almond Crust: A Flavorful Fusion of Sweetness and Mouthfeel

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup (240 ml) warm water 1/2 cup (100 g) sugar 1/4 teaspoon salt 1 cup (150 g) all
• purpose flour 1/2 cup (125 ml) vegetable oil 1/4 cup (30 g) ground almonds 1 tablespoon (15 ml) white vinegar 3 large eggs 1 cup (240 ml) heavy cream 1 teaspoon (5 ml) vanilla extract Confectioner's sugar, for dusting

Instructions

1. Preheat the oven to 375°F (190°C). In a large bowl, mix together warm water, sugar, and salt until the sugar has dissolved. Add flour and stir until combined. Gradually add vegetable oil and continue mixing until a smooth dough forms.
2. Fold in ground almonds and white vinegar. Cover the dough with plastic wrap and let it rest for 30 minutes.
3. Prepare a 12 cup muffin tin by lightly greasing the cups or using paper liners.
4. Divide the rested dough into equal portions and press each portion into the bottom and up the sides of the muffin cups to form tart shells.
5. In a separate bowl, whisk together eggs, heavy cream, and vanilla extract. Pour this mixture evenly into the prepared tart shells.
6. Bake for 20 25 minutes, or until the custard has set and is golden brown on top. Remove from oven and let cool slightly before dusting with confectioner's sugar.

Chef’s Insight

The secret to a perfect Portuguese Custard Tart lies in the balance of flavors and textures: delicate almond crust, velvety custard filling, and golden brown top.

Notes

Serve these tarts warm or at room temperature for the best texture and flavor experience.