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Portuguese Custard Tarts

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PREP TIME
60 min
COOKING TIME
25 min
TOTAL TIME
240 min
SERVINGS
12 servings
Dessert Spanish
Portuguese Custard Tarts
Ingredients
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/3 cup cold water
  • 1 stick high-quality unsalted butter, fully softened, divided
  • 3/4 cup white sugar
  • 1/4 cup water
  • 1 tablespoon water
  • 1 cinnamon stick
  • 1 lemon, zested in large strips
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups milk
  • 6 large egg yolks
  • 1 teaspoon vanilla extract
Instructions
1
Combine flour, salt, and cold water in a bowl to create a dough mixture. Use a wooden spoon to mix until the ingredients just come together and form a cohesive mass, pulling away from the sides of the bowl. The resulting dough should be sticky; adjust with more flour or water as needed to achieve a uniform consistency, similar to what's depicted in the video.
2
Transfer the dough onto a well-floured surface, ensuring it is evenly coated. Dust a little more flour over the top to prevent sticking. Knead the dough for 1 to 2 minutes, working it into a smooth, rounded shape. Cover and let rest for 15 to 20 minutes, allowing the dough to relax.
3
Roll out the dough into a square shape about 1/8-inch thick, dusting with flour as necessary to prevent sticking. The dough should still be slightly sticky; if so, adjust the amount of flour used to achieve a suitable consistency.
4
Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2-inch border around the edges. Flip the unbuttered side over the middle of the square and fold the opposite end over it, creating a layered effect. Straighten any uneven edges as needed.
5
To unstick the dough from the counter, use a bench scraper to gently pry it loose. Dust with flour as necessary. Flip and sprinkle more flour on top, ensuring the dough is evenly coated. Roll out the dough into a 1/8-inch-thick rectangle, carefully stretching the edges as needed to achieve an even shape. Spread another 1/3 of the butter over 2/3 of the dough, creating a uniform layer. Fold into thirds to create a layered effect.
6
Transfer the dough onto a lined baking sheet and freeze until the butter is slightly chilled, about 10 minutes. This will help prevent the dough from becoming too soft during baking.
7
Sprinkle the dough with flour and roll it into a square shape, slightly over 1/8-inch thick. Spread the remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge, making it easier to seal. Roll the dough into a log starting from the bottom edge, dusting with more flour as needed. Polish the ends of the dough to create a smooth surface. Seal the log with plastic wrap and refrigerate at least 2 hours, preferably overnight.
8
Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot to create a syrup. Boil the mixture over medium heat, without stirring, until it reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
9
Preheat the oven to 550 degrees F (288 degrees C) for baking. Grease a 12-cup muffin tin to prevent sticking.
10
Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until the milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
11
Whisk egg yolks into the cooled milk, then add sugar syrup and vanilla extract. Mix until combined to create a smooth custard.
12
Strain the custard into a glass measuring cup, ensuring it is free of any lumps or sediment.
13
Unwrap the dough and trim any uneven bits on the ends. Score the log into 12 even pieces using a knife, cutting through to create uniform strips.
14
Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water and press it into the center of the swirl, pushing the dough against the bottom and up the sides of the cup until it reaches at least 1/8 inch past the top.
15
Fill each cup 3/4 of the way with custard, leaving a small border around the edges.
16
Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes.
17
Cool tarts briefly before serving warm.