Portuguese egg custard tarts (Printable Version)
Flaky puff pastry filled with smooth egg custard, baked until golden and blistered on top.
# Ingredients Required:
→ Pastry
01 -
1 sheet frozen puff pastry, thawed
02 -
Flour for dusting
→ Custard Filling
03 -
150 grams granulated sugar
04 -
40 grams all-purpose flour
05 -
300 milliliters whole milk
06 -
1 cinnamon stick
07 -
Peel of 1 lemon
08 -
6 large egg yolks
# Guide to Cooking:
01 -
Roll out puff pastry on a lightly floured surface into a thin rectangle. Roll tightly from one short end to the other into a jelly roll. Slice into 12 equal pieces.
02 -
Place each pastry slice cut-side down into muffin tin cups. Press and stretch dough evenly into the base and sides with thumbs.
03 -
In a saucepan, whisk sugar, flour, and a small portion of milk until smooth. Add remaining milk, cinnamon stick, and lemon peel. Cook over medium heat, whisking constantly, until mixture simmers and thickens slightly.
04 -
Remove from heat and let custard base steep for 10 minutes to infuse flavors.
05 -
Whisk egg yolks separately. Remove cinnamon stick and lemon peel from custard base. Gradually whisk warm custard into the yolks to temper.
06 -
Strain custard mixture through a fine sieve for smoothness. Allow to cool slightly.
07 -
Set oven to highest temperature possible, approximately 260°C (500°F).
08 -
Fill prepared pastry cups about three-quarters full with custard. Bake 12 to 15 minutes until custard puffs and tops blister with characteristic browning and slight charring.
09 -
Allow tarts to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
# Extra Suggestions:
01 -
High baking temperature is essential to achieve the signature blistered tops.
02 -
Avoid overfilling pastry cups to prevent custard spillage during baking.
03 -
Use high-quality puff pastry for best texture and flavor.