Portuguese custard tarts
Food Wishes · ♥ 7.3K likes · 509.5K views · 58 min video
Read about milk in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- flour
- salt
- water
Mix flour, salt and water with a wooden spoon until it just comes together and pulls from the bowl; it is very wet and sticky.
Turn onto a well-floured surface, knead and rub a few seconds into a round, dust with flour, cover with the bowl and rest 15 or 20 minutes.
- very soft spreadable butter
With plenty of flour, press, roll and stretch into a square about an eighth of an inch thick.
Spread one third of the very soft butter over two thirds of the square, leaving an inch unbuttered at the edge; letter fold.
Turn with a bench scraper, flour generously and roll into a rectangle an eighth of an inch thick; spread another third of the butter over two thirds and letter fold again.
Roll out to a square about three sixteenths of an inch thick, spread the last third of butter to the edges except an inch to an inch and a half at the top, moisten that edge and roll up tightly from the bottom to seal.
- white sugar
- water
- 1 whole cinnamon stick
- 1 whole lemon
Syrup: white sugar, a splash of water, a cinnamon stick and the peeled zest of a lemon over medium heat, boiled to 210 to 215F, 100C, then turned off.
- flour
- cold milk
Custard base: whisk flour, salt and cold milk thoroughly, then cook over medium, whisking, until thickened.
- egg yolks
- vanilla extract
Off the heat, rest at least 10 minutes before whisking in the egg yolks, then the syrup and a spoon of vanilla; strain into a measuring cup to catch the peel, cinnamon and any lumps.
Trim the ends of the dough roll and score it into 12 even pieces.
Set a piece in each muffin cup and, with a thumb dipped in cold water, push it thin across the bottom and up the sides to at least an eighth of an inch above the rim.
Fill about three quarters full so the custard does not puff over and burn.
Bake in the centre of a 550 degree oven, or the highest setting, about 12 to 14 minutes until the pastry is well browned and bubbling and the custard is just set.