These sweet custard tarts are simple to make, and are buttery and flaky when baked.
Perfect Portuguese tarts
Prep time 40 minutes, 1 hour chilling time. Total 1 hour.
Ingredients:
- 3 egg yolks
- 1 egg
- 1 cup 2% milk
- 3/4 cup 35% cream
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 2 tsp vanilla
- 1/2 450-g pkg butter puff pastry sheets, thawed
- 3/4 tsp ground cinnamon
Method:
- Whisk egg yolks and egg with milk, cream, sugar and cornstarch in a large saucepan and set over medium. Continue whisking until mixture thickens, 7 to 10 min.
- Whisk in vanilla, then scrape into a medium bowl. Lay a piece of plastic wrap directly on surface to prevent skin from forming. Chill in freezer until very cold, but not frozen, about 1 hour.
- Unroll puff pastry sheet. Sprinkle cinnamon evenly over the surface. Re-roll sheet into a tight log. Cut log into 12 equal rounds.
- Lay a pastry round on a lightly floured counter and roll with a rolling pin until it is 4 in. across. Pastry will be very thin.
- Repeat with remaining rounds. Gently push each round into a muffin cup, pressing along the bottom, then up the sides until it reaches the rim.Keep muffin tin in refrigerator until custard is chilled.
- Preheat oven to 500F. Divide cold custard among 12 pastry cups.
- Bake in centre of oven until tops are brown, but not burnt, 13 to 15 min. If tops have not browned, continue baking and check at 2-min intervals. Cool in pan on a rack for 5 min.
- Remove from pan and let cool slightly on rack, about 15 min. Serve tarts warm or cool.
Serves 12
197 calories, 4 g protein, 18 g carbs, 12 g fat, 1 g fibre, 80 mg sodium.
Courtesy Claire Tansey,
Chatelaine Magazine