Portuguese Custard Tart
Ingredients
- 0.7 pcPuff pastry (pure butter)
- 333.3 mlWhole milk (liquid)
- 166.7 gWhite sugar (powdered)
- 20 gCorn starch (sifted)
- 4 pcEgg (yolks only)
- 0.7 pcCinnamon stick (whole)
- 0.7 pcCitrus limon (L.) Burm. f. (zest removed in strips)
- 0.7 pcVanilla bean (split and scraped)
Method
Ultra-crispy puff pastry that cracks with every bite, filled with a creamy custard charred on top. Cinnamon and lemon scents infuse every mouthful.
- 1
Roll the puff pastry tightly into a log. Cut into 2 cm slices. Place each slice upright in the molds and flatten with damp thumbs to line the bottom and push the pastry up the sides.
- 2
In a saucepan, heat the milk with the cinnamon stick, split vanilla bean, and lemon zest. Remove from heat as soon as the milk starts to rise.
- 3
Dissolve the cornstarch in a little cold milk. Pour the sugar into the hot infused milk, then add the starch. Whisk over medium heat until the custard thickens and coats the back of a spoon.
- 4
Let the cream cool slightly. Add the egg yolks one by one, whisking vigorously. The mixture should be smooth, shiny, and lump-free.
- 5
Fill the molds 3/4 full with the custard. Bake at 250°C. Remove when the custard shows charred brown spots and the pastry is golden and dry.
Frequently asked questions
How do you get this dish right?
- Do not overfill the molds, the custard rises significantly during baking.
- The oven must be scorching hot to sear the pastry and caramelize the sugar instantly.
How long does this dish keep?
Best eaten warm within 4 hours to keep the pastry crispy. Do not refrigerate.
