Portuguese Custard Tarts
Puff pastry cups filled with thick, creamy custard and dusted with confectioners sugar.
Ingredients
- 220 grams granulated sugar
- 2/3 cup water
- 1/4 teaspoon ground cinnamon
- 1 cup whole milk
- 2/3 cup heavy cream
- 5 large egg yolks
- 1 large egg
- 1 tablespoon vanilla extract
- 1/4 cup cornstarch
- 1 sheet of puff pastry
Instructions
- Preheat the oven to 425 degrees
- Bring 220 grams of sugar and 2/3 cup of water to simmering in a small saucepan over medium heat
- Add 1/4 teaspoon of ground cinnamon and whisk while simmering to combine
- Once the sugar has completely dissolved, remove from the heat and set aside
- In a medium saucepan, bring 1 cup of whole milk and 2/3 cup of heavy cream to a light boil and remove from the heat and set aside
- In a medium bowl, whisk together 5 egg yolks, 1 large whole egg, 1 tablespoon of vanilla extract and 1/4 cup of corn starch
- Slowly add the hot milk mixture to the egg mixture, whisking constantly to avoid the eggs becoming too hot too quickly
- Once the milk and eggs are fully combined, pour this mixture back into the medium saucepan and return the pan to medium heat
- Whisk this mixture constantly over medium heat until it develops a pudding like texture and then remove it from the heat
- Slowly add the dissolved sugar mixture, whisking constantly, until everything is fully incorporated and then set this aside
- Roll the puff pastry out onto a lightly floured surface and divide into 12 equal portions
- Press a portion of puff pastry into each cup of a standard 12 cup muffin pan
- Fill each cup 2/3 of way full with the custard filling
- Bake at 425 degrees for about 18 minutes or until the edges are golden brown and the custard feels set to the touch
- Serve warm, dusted with confectioners sugar