Crisp, buttery and flaky puff pastry filled with a sweet and creamy burnished egg custard.
Author:Catherine Zhang
Prep Time:60 minutes
Cook Time:20 minutes
Total Time:1 hour 20 minutes
Yield:12 tarts 1x
Category:Tart
Method:Advanced
Cuisine:Portuguese
Ingredients
UnitsScale
Custard
100g White sugar (1/2 cup)
30g Water (2 tbsp)
1 tsp Vanilla bean paste, or a teaspoon vanilla extract
240g Whole milk (1 cup)
160g Thickened/heavy cream (2/3 cup)
15g Cornstarch (2 tbsp)
3 Egg yolks
Pastry
135g All-purpose flour (1 cup 1 tbsp)
80g Water (1/3 cup)
Pinch of salt
80g Unsalted butter (1/3 cup)
Instructions
Custard
Combine the sugar, water and vanilla in a small saucepan and heat over medium-low heat, stirring until it comes to a boil and the sugar has completely dissolved
Remove from the heat and pour into a small bowl
Add the milk and cream to the saucepan and heat until steaming
Add the egg yolks and cornstarch to a large heatproof bowl and whisk to combine
Slowly pour the warm milk and cream into the egg yolk mixture, whisking continuously until well combined
Add the sugar syrup into the milk mixture, whisking until combined
Return the custard to the saucepan and heat for 2-3 mins, whisking continuously until slightly thickened (the mixture should coat the bac of a spoon)
Remove from the heat and cool completely
Pastry
Combine the flour, water and salt and knead until smooth
Cover and rest for 30 minutes
Dust your work surface with flour
On your lightly floured surface roll the dough out into a large thin rectangle with a rolling pin
Spread over 1/3rd of the butter
Perform a single fold by visually dividing the rectangle into thirds, then fold the two outer thirds over the center third, pinch the edges to seal
Then perform another single fold by dividing the long rectangle into thirds and folding the two outer thirds over the center
Cover with cling wrap and place in the fridge to rest for 30 minutes
Uncover and roll into a large thin rectangle
Spread over another 1/3 of butter and perform another single fold, cover and rest for 30 minutes
Roll the dough into a large thin rectangle and spread over the remaining butter
With the shorter end of the rectangle facing you, roll the dough away from your to form a tight log
Wrap in cling wrap and place in the fridge to chill for 1-2 hours, or until firm
Cut the log into 12 rounds
Press the rounds into a tart mold or muffin tin, working the dough out from the middle to the edges of the cupcake tin
Reserve in the freezer until ready to bake
Assembly
Preheat the oven to 250C/480F
Fill the tart shells 90% of the way and bake for 12 mins or until blistered
Cool for 5 minutes, unmould, and place on a wire rack