Perfect Portuguese tarts

572

PREP TIME

40 min

TOTAL TIME

1 h

Makes

12 Servings

* PLUS chilling time
Perfect Portuguese tarts

Perfect Portuguese tarts.
Photo, Roberto Caruso.

Imagine a flaky, buttery shell oozing warm vanilla custard. These traditional bite-sized treats are totally doable and utterly irresistible.

Ingredients

  • 3 egg yolks
  • 1 egg
  • 1 cup 2% milk
  • 3/4 cup 35% cream
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 2 tsp vanilla
  • 1/2 450-g pkg butter puff pastry sheets , preferably President's Choice, thawed
  • 3/4 tsp cinnamon

Instructions

  • WHISK egg yolks and egg with milk, cream, sugar and cornstarch in a large saucepan and set over medium. Continue whisking until mixture thickens, 7  to 10 min. Whisk in vanilla, then scrape into a medium bowl. Lay a piece of plastic wrap directly on surface to prevent skin from forming. Chill in freezer until very cold, but not frozen, about 1 hour.
  • UNROLL puff pastry sheet. Sprinkle cinnamon evenly over the surface. Re-roll sheet into a tight log. Cut log into 12 equal rounds. Lay a pastry round on a lightly floured counter and roll with a rolling pin until it is 4 in. across. Pastry will be very thin. Repeat with remaining rounds. Gently push each round into a muffin cup, pressing along the bottom, then up the sides until it reaches the rim. Keep muffin tin in refrigerator until custard is chilled.
  • PREHEAT oven to 500F (not the broiler). Divide cold custard among 12 pastry cups.
  • BAKE in centre of oven until tops are brown, but not burnt, 13 to 15 min. If tops have not browned, continue baking and check at 2-min intervals. Cool in pan on a rack for 5 min. Remove from pan and let cool slightly on rack, about 15 min. Serve tarts warm or cool.

Nutrition (per serving)

  • Calories
  • 197,
  • Protein
  • 4 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 12 g,
  • Fibre
  • 1 g,
  • Sodium
  • 80 mg.

Tip: We tested many brands, and President’s Choice Butter Puff Pastry is our absolute favourite. Its all-butter recipe makes the perfect thin, flaky shell for these tarts. Find it at retailers across Canada.

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