Portuguese Custard Tart

Ultra-crispy puff pastry that cracks with every bite, filled with a creamy custard charred on top. Cinnamon and lemon scents infuse every mouthful.

• Prep: 20 min
• Cook: 15 min
• Difficulty: Medium
• Calories: 476
• Protein: 12 g
• Carbs: 69 g
• Fat: 17 g

Ingredients

• 0.7 pc Puff pastry ( pure butter )
• 333.3 ml Whole milk ( liquid )
• 166.7 g White sugar ( powdered )
• 20 g Corn starch ( sifted )
• 4 pc Egg ( yolks only )
• 0.7 pc Cinnamon stick ( whole )
• 0.7 pc Citrus limon (L.) Burm. f. ( zest removed in strips )
• 0.7 pc Vanilla bean ( split and scraped )

Instructions

1. Pastry preparation

   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. Milk infusion

   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. Custard base

   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. Adding yolks

   Let the cream cool slightly. Add the egg yolks one by one, whisking vigorously. The mixture should be smooth, shiny, and lump-free.

5. High heat baking

   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.

Chef's tips

• 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.

Storage

Best eaten warm within 4 hours to keep the pastry crispy. Do not refrigerate.