New Portuguese Custard Tarts – The Hieronymites Got This Right

I’ve made custard tarts before, but never the world-famous Portuguese custard tarts, too I’m thrilled to study the results were shockingly good. This actually was ane of the best pastries I’ve e'er enjoyed, custard or otherwise. 

Which is a practiced thing, since they arrive at remove a flake of movement to produce. The recipe itself is simple, using only a few basic ingredients, but at that topographic point are numerous steps, too a for certain sum of finesse is required, but the results are therefore worth it. After watching a few dozen videos on the technique, I decided to bear witness the curt cutting version first, which uses frozen store-bought puff pastry. The results were non good. Since puff pastry is leavened alongside yeast, too contains therefore many to a greater extent than layers of butter too dough, my crust turned out likewise thick, too gummy, too wasn’t almost every bit sparse too crispy every bit it should’ve been. It may accept been my technique, but officially I’m blaming the dough.

So therefore I attempted an “authentic” dough recipe from scratch, which was infinitely better. It’s a footling tricky to move with, since the dough is really sticky, but I mean value that’s ane of the keys here. Seems similar the extra wet inward the dough, which is activated past times the really hot oven, is what creates the signature flaky, crispy texture.

As far every bit the custard goes, it’s a relatively elementary procedure, too nosotros fifty-fifty streamlined ane of the steps. You’ll accept to create upwardly one's heed whether you’re going to include lemon, cinnamon, too vanilla, which are evidently considered optional ingredients inward Portugal, but I actually savour the flavor, too wouldn’t modify a thing. Regardless of what yous create upwardly one's heed to add, or non add together to yours, similar I said inward the video, these should endure on everyone’s baking bucket list. So, I actually arrive at promise yous laissez passer on them a bear witness soon. Enjoy!

For the dough:

1 loving cup all-purpose flour

1/4 teaspoon kosher salt

1/3 loving cup mutual depression temperature water

Note: adapt alongside to a greater extent than flour or H2O to accomplish what’s shown inward the video

1 stick (4 ounces) really soft, high-quality unsalted butter

For the saccharide syrup:

3/4 loving cup white sugar

1/4 loving cup summation 1 tablespoon water

1 cinnamon stick (or 1/4 teaspoon ground)

zest from 1 lemon

For the custard base:

1/3 loving cup all-purpose flour

1/4 teaspoon kosher salt

1 1/2 cups milk

6 large egg yolks

1 teaspoon vanilla extract

- Bake tarts at 550 F. for 12 minutes or until the pastry is browned too bubbly, too the tops start to blister too caramelize.

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