Bakehouse · Portuguese
Portuguese Custard Tarts
Crisp pastry cups hold a silky, lemon-kissed egg custard that blisters with dark caramel spots in a scorching oven. Eat them slightly warm with a dusting of cinnamon for the creamiest center and most shattering crust.
Test kitchen note: Push your oven as hot as it goes and bake on the top rack; the blackened freckles only form with intense heat.
Method 7 steps
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Heat the oven to 525F or its highest setting. Roll the pastry into a tight log and cut into 12 even discs.
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Press each disc cut side up into a greased standard muffin cup, pushing the pastry up the sides with a wet thumb until it rises slightly above the rim.
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Whisk 1/4 cup milk with the flour until smooth. Heat the remaining milk until steaming, whisk in the flour mixture and cook until slightly thickened.
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Boil the sugar, water, cinnamon stick and lemon peel for 3 minutes to a light syrup. Discard the aromatics and whisk the syrup into the milk mixture.
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Cool the custard base 10 minutes, then whisk in the egg yolks and vanilla and strain into a jug.
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Fill the pastry cups about three quarters full and bake 13 to 15 minutes, until the pastry is crisp and the tops are blistered with dark spots.
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Cool in the tin for 10 minutes before lifting them out.
That is the whole pie. Enjoy every slice.
Pairs well with
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