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Portuguese Custard Tarts Recipe

Portuguese Custard Tarts Recipe
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★★★★★

4.7 from 12 reviews

Delight in the classic Portuguese Custard Tarts, a rich and creamy dessert featuring a smooth egg yolk custard nestled inside flaky puff pastry shells, finished with a perfect dusting of cinnamon and powdered sugar. These tarts offer a delightful caramelized top, baked to golden perfection and ideal for any occasion.

Ingredients

Scale

Custard Filling

  • 1/3 cup water
  • 6 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 tablespoon cornstarch

Tart Shells

  • Puff pastry (enough to line a standard muffin tin)

For Garnish

  • Cinnamon (for dusting)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the custard tarts evenly.
  2. Prepare Puff Pastry Shells: Roll out the puff pastry on a lightly floured surface; cut into circles sized to fit a standard muffin tin. Press each pastry circle firmly into the muffin cups, forming small tart shells. Place the tray in the refrigerator to chill while you prepare the filling.
  3. Make Milk-Cornstarch Mixture: In a saucepan, whisk together 1/2 cup milk and cornstarch until smooth to avoid lumps. Add the remaining milk and cook over medium heat, stirring constantly until the mixture thickens slightly, indicating it is ready.
  4. Prepare Sugar Syrup: In a separate pan, combine sugar and water. Bring to a boil and continue cooking until the syrup reaches 220°F (105°C) on a candy thermometer, ensuring the right consistency for the custard. Slowly add this hot sugar syrup to the milk mixture while whisking continuously to blend smoothly.
  5. Combine Egg Yolks and Vanilla: In a bowl, whisk together the egg yolks and vanilla extract. Gradually pour the warm milk and sugar mixture into the yolks while whisking constantly to prevent curdling, creating a velvety custard filling.
  6. Fill Tart Shells: Remove the chilled tart shells from the fridge and pour the custard filling evenly into each shell, filling them about three-quarters full to allow room for expansion during baking.
  7. Bake the Tarts: Place the filled tart shells in the oven and bake for 15 to 20 minutes, or until the tops of the custards turn golden brown and caramelized, signaling they are done.
  8. Cool and Garnish: Remove the tarts from the oven and allow them to cool slightly. Before serving, dust the tops generously with cinnamon and powdered sugar for an authentic Portuguese touch and added sweetness.

Notes

  • Ensure puff pastry is well chilled before rolling out to achieve flaky tart shells.
  • Use a candy thermometer for accuracy in reaching the correct sugar syrup temperature.
  • Whisk custard mixture continuously while adding hot syrup to prevent lumps or scrambling the eggs.
  • These tarts are best served slightly warm for the ideal creamy texture and flavor.
  • Store any leftovers in an airtight container in the refrigerator and consume within 2 days for best quality.

Nutrition

Keywords: Portuguese custard tarts, pastel de nata, custard tart recipe, puff pastry dessert, egg custard tarts

Find it online: https://ricoloranz.com/portuguese-custard-tarts-recipe/