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Amazing Portuguese Custard Tarts

Portuguese Custard Tarts – A Romantic Sweet Treat

Lisa
Treat your loved one with a high-class sweet treat. These Valentine's Portuguese custard tarts are easy to make and worth the effort! They're crispy, creamy, and stuffed with delicious vanilla and caramel flavors.
5 from 15 votes
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 3 hours 30 minutes
Servings 12
Calories

Ingredients
  

For the pastry

  • 1 cup  all-purpose flour, sifted
  • 1/4  tsp  fine salt   
  • 1/3 cup cold water
  • 1/2 cup  unsalted butter, softened

For the sugar syrup

  • 3/4 cup   granulated white sugar
  • 1/4 cup water
  • 1 cinnamon stick
  • 1 whole star anise

For the custard

  • 1/3 cup all-purpose flour, sifted
  • 1/4 tsp fine salt
  • 1 ½ cups milk
  • 6 large egg yolks
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla extract

Instructions
 

Make the pastry

  • 1. Blend the flour and salt together in a spacious mixing bowl. Add the cold water and keep mixing until the dough comes together. When it pulls away from the sides, it's ready for the next step.
  • 2. Place the dough onto a surface that has been lightly dusted with flour. Knead it for 1-2 minutes to create a smooth, round dough ball.

Laminate the pastry

  • 1. Roll the dough into roughly 1/8 of an inch thick pastry sheet.
  • 2. Use a knife or spatula to spread a third of the softened butter over the entire surface. Leave a small border (roughly 1/4-inch) free from any butter.
  • 3. Take one edge of the sheet and flip it so that the edge aligns with the middle of the sheet. Then, take the opposite side and flip it so it slightly overlaps the middle edge of the dough sheet.
  • 4. Lift the folded sheet of dough off the surface and re-dust it with a little bit of flour. Place it back onto the floured surface and dust the top with a little bit of extra flour. This step will help ensure the dough and butter mixture doesn't stick and tear apart.
  • 5. Roll the dough sheet into a 1/8-inch thick rectangle.
  • 6. Then, spread another third of the butter over the surface of the sheet, again leaving a slight edge.
  • 7. Next, take one-third of the rectangular sheet and fold it over. Take the opposite third and fold it over the first folded sheet. The entire rectangle should now only be the size of a third of the sheet.
  • 8. Place the dough onto a lined baking sheet and rest it in the freezer for 10 minutes.
  • 9. Remove the dough, place it on a lightly floured surface, and again, dust it with more flour.
  • 10. For the final time, roll the pastry into a square sheet of 1/8-inch thickness.
  • 11. Spread the remaining third of softened butter over the sheet and leave an edge.
  • 12. Finally, wet the edges with a little bit of water. Starting at the long end, roll the pastry into a log. Dust the entire log with some flour and place it in the fridge to rest for 2 hours, or the next day.

Make the sugar syrup

  • 1. While the dough is resting in the fridge, make the sugar syrup. Combine all of the ingredients in a saucepan and bring them to a boil over medium heat.
  • 2. Keep boiling it until the syrup reaches 210ºF (98.9ºC).
  • 3. When it's reached the correct temperature, remove it from the heat, remove the cinnamon stick, and set it aside.

Make the custard filling

  • 1. To start, add the flour and salt to a large saucepan.
  • 2. Slowly whisk in the milk. Do not add it too quickly, otherwise, flour lumps will form. Keep whisking the lumps to remove them before "thinning" the mixture with more milk.
  • 3. Place the saucepan over medium-high heat and bring the milk mixture to a boil. Whisk constantly so the base thickens. Once thick, remove it from the heat and leave it to cool.
  • 4. Add the egg yolks and beat them in well. Then, whisk in the sugar syrup and vanilla extract.
  • 5. Once you have a uniform custard, strain it through a sieve into a jug with a spout.

Assemble and bake the Portuguese custard tarts

  • 1. Preheat the oven to 550ºF (290ºC). Grease a 12-cup heart-shaped muffin tray with butter or margarine.
  • 2. Next, remove the rested dough from the fridge. Cut the log into 12 pieces.
  • 3. Place one disc in each muffin cup. Use a wet finger to push and shape the dough into the heart shape. The dough should be slightly higher than the edge of the pan.
  • 4. Fill each cup with custard, 3/4 of the way.
  • 5. Finally, bake the tarts for 11-13 minutes or until the top starts to caramelize. Serve them warm.
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