Portuguese Custard Tarts with Cinnamon Sugar Dusting

Allergens

Milk, Eggs

Ingredients

• For the Pastry:
• 250g all
• purpose flour
• 125g cold unsalted butter, cubed
• 1/2 tsp salt
• 60ml ice
• cold water For the Custard:
• 500ml whole milk
• 300g sugar
• 4 large egg yolks
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract
• Pinch of salt
• Ground cinnamon, for dusting

Instructions

1. Prepare the Pastry:
2. In a large bowl, mix together the flour and salt. Add the cold butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. Gradually add the ice cold water, mixing until the dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
3. Preheat oven to 400°F (200°C). Roll out the dough on a lightly floured surface and use it to line 4 tart tins or muffin cups. Chill again while preparing the custard. Prepare the Custard:
4. In a saucepan, combine milk, sugar, vanilla extract, and a pinch of salt. Bring to a simmer over medium heat, then remove from heat and set aside.
5. In a separate bowl, whisk together egg yolks and cornstarch. Gradually pour the warm milk mixture into the yolk mixture, stirring constantly. Return this mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
6. Strain the custard through a fine mesh sieve into a bowl, then pour about 1/3 cup of custard into each tart shell. Bake for 20 25 minutes, or until golden brown and set. Allow to cool slightly before removing from tins. Finishing:
7. Dust with cinnamon sugar just before serving.

Chef’s Insight

The key to perfect custard tarts is a balance between the flaky pastry and rich, silky custard.

Notes

To achieve a crispy and flaky pastry, ensure the dough is well chilled before rolling.