These are very popular in Portugal. One place in Belem, near Lisbon has the reputation for making the best custard tarts in Portugal. I think they probably deserve it, too.
Portugese custard tarts
150g plain flour
80 ml water
120g unsalted butter
Custard
200 ml fresh milk
20g cornflour
1 pinch of cinnamon
4 large egg yolks
100 ml water
200g caster sugar
Make pastry by mixing the flour and first 80 mg measure of water in a bowl then chill (wrapped in cling film) for half an hour in the fridge. Take the dough out of the fridge and roll out the dough to a rectangle. Flatten butter to about half the size of the dough then place the margarine over one half of the dough, and then cover the butter with the remaining dough and seal the edges thoroughly.
Using a rolling pin, roll out the dough to a rectangle then fold the dough in thirds and roll out again. Roll out once more then roll the dough up - like for a Swiss roll.. Wrap the dough in cling film and chill for approx one hour.
Slice the dough roll into rounds about 5mm thick and place each in a small greased tart case, gently using your thumb and forefinger to flatten the dough over the entire tart case.
Boil the sugar and 100 ml water for 2 minutes then set aside.
Dissolve the corn flour in a bowl with a little cold water. Bring the milk to the boil then pour over the cornflour, whisking thoroughly to mix. Add the boiled sugar/water mixture and egg yolks and whisk thoroughly.
Pour the mixture into a jug then then pour the custard mixture into the tart cases, almost to the top. Bake the tarts in a very hot oven of 250C. for about 15-20 minutes or until golden. Sprinkle with a pinch of cinnamon and serve warm.
Portugese custard tarts
150g plain flour
80 ml water
120g unsalted butter
Custard
200 ml fresh milk
20g cornflour
1 pinch of cinnamon
4 large egg yolks
100 ml water
200g caster sugar
Make pastry by mixing the flour and first 80 mg measure of water in a bowl then chill (wrapped in cling film) for half an hour in the fridge. Take the dough out of the fridge and roll out the dough to a rectangle. Flatten butter to about half the size of the dough then place the margarine over one half of the dough, and then cover the butter with the remaining dough and seal the edges thoroughly.
Using a rolling pin, roll out the dough to a rectangle then fold the dough in thirds and roll out again. Roll out once more then roll the dough up - like for a Swiss roll.. Wrap the dough in cling film and chill for approx one hour.
Slice the dough roll into rounds about 5mm thick and place each in a small greased tart case, gently using your thumb and forefinger to flatten the dough over the entire tart case.
Boil the sugar and 100 ml water for 2 minutes then set aside.
Dissolve the corn flour in a bowl with a little cold water. Bring the milk to the boil then pour over the cornflour, whisking thoroughly to mix. Add the boiled sugar/water mixture and egg yolks and whisk thoroughly.
Pour the mixture into a jug then then pour the custard mixture into the tart cases, almost to the top. Bake the tarts in a very hot oven of 250C. for about 15-20 minutes or until golden. Sprinkle with a pinch of cinnamon and serve warm.
Last edited:
, too.
