Portuguese Custard Tarts
Delight in the simplicity and richness of these Portuguese Custard Tarts, a traditional favorite featuring key ingredients like all-purpose flour, sea salt, butter, milk, sugar, cinnamon, vanilla extract, and egg yolks. Perfect for a sweet indulgence!
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Servings: 12 Custard tarts
Ingredients
For the Dough:
- 2 cups all-purpose flour approximately 272 grams
- 1/4 teaspoon sea salt
- 14 tablespoons water approximately 207 milliliters
- 1 cup unsalted butter at room temperature, stirred until smooth; approximately 227 grams
For the Custard:
- 3 tablespoons all-purpose flour approximately 27 grams
- 1 1/4 cups milk divided; approximately 296 milliliters
- 1 1/3 cups granulated sugar approximately 264 grams
- 2/3 cup water approximately 158 milliliters
- 1 cinnamon stick
- 1/2 teaspoon pure vanilla extract
- 6 egg yolks whisked
- Powdered sugar optional for garnish
- Cinnamon optional for garnish
Instructions
- Dough Preparation: Combine flour, salt, and water in the bowl of a stand mixer fitted with a hook attachment. Mix for about 30 seconds until a soft and pillowy dough forms, which cleans the side of the bowl.
- Dough Resting: Transfer the dough onto a floured work surface. Shape it into a 6-inch square using a pastry scraper. Dust with flour, cover with plastic wrap, and let it rest for 15 minutes.
- Dough Rolling: Roll out the dough into an 18-inch square. Use the scraper to lift the dough and add flour underneath to prevent sticking.
- Butter Application: Brush off excess flour from the top of the dough. Trim any uneven edges. Using a small offset spatula, dot and spread about one-third of the butter on the left two-thirds of the dough, avoiding the edge by 1 inch.
- Dough Folding: Fold over the unbuttered right third of the dough. Brush off any excess flour, then fold over the left third. Pat down the packet to release air bubbles and pinch the edges closed. Brush off excess flour.
- Second Rolling and Folding: Turn the dough packet 90 degrees to the left. Flour the work surface and roll out the dough again into an 18-inch square. Repeat the buttering and folding process as before.
- Final Rolling: For the last rolling, turn the packet 90 degrees to the left. Roll out the dough into an 18-by-21-inch rectangle. Spread the remaining butter over the entire surface.
- Forming Logs: Roll the dough into a tight log, brushing off excess flour as you go. Trim the ends and cut the log in half. Wrap each piece in plastic and chill for 2 hours, or preferably overnight.
- Custard Preparation: Whisk together flour and 1/4 cup of milk until smooth. In a separate saucepan, bring sugar, cinnamon stick, and water to a boil until the temperature reaches 220°F (100°C). In another saucepan, scald the remaining milk.
- Combining Custard Ingredients: Gradually whisk the hot milk into the flour mixture. Remove the cinnamon stick and slowly add the sugar syrup, whisking continuously. Add vanilla extract and continue stirring. Incorporate the egg yolks, strain the mixture, and cover with plastic wrap.
- Assembly and Baking: Preheat the oven to 550°F (290°C) with baking stones inside for at least one hour. Roll out the pastry on a lightly floured surface, cut into pieces, and shape each into the cups of a muffin pan. Fill each with custard and bake until the pastry edges are browned, about 10-12 minutes.
- Cooling and Serving: Allow the tarts to cool slightly in the pan, then transfer to a rack. Serve warm, optionally sprinkled with powdered sugar and cinnamon.
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