Description
A delicious dessert featuring a creamy custard filling and flaky pastry.
Ingredients
Scale
- 250g puff pastry
- 200g granulated sugar
- 125ml water
- 500ml whole milk
- 6 egg yolks
- 30g all-purpose flour
- 1 stick cinnamon
- Peel of 1 lemon
Instructions
- Prepare Sugar Syrup:
- In a saucepan, combine 200g of sugar and 125ml of water.
- Add a cinnamon stick and the lemon peel.
- Bring to a boil and let it simmer for about 3 minutes until the sugar completely dissolves. Set aside to cool.
- Make the Custard:
- In a separate bowl, mix 30g of flour with a small amount of milk to form a smooth paste.
- Heat the remaining milk in a saucepan until almost boiling, then gradually whisk it into the flour mixture.
- Return the mixture to the saucepan, cooking over medium heat until slightly thickened.
- Remove from heat and whisk in 6 egg yolks, ensuring no lumps form.
- Combine Sugar Syrup and Custard:
- Carefully remove the cinnamon stick and lemon peel from the sugar syrup.
- Slowly mix the syrup into the custard, stirring continuously.
- Prepare the Pastry:
- Roll out the puff pastry to about 2mm thickness.
- Cut the pastry into circles slightly larger than your tart tins.
- Press the pastry circles into the greased tart tins.
- Fill and Bake:
- Pour the custard filling into the prepared pastry shells, filling them almost to the top.
- Bake in a preheated oven at 220°C (428°F) for about 15-20 minutes until the tops are golden brown.
Notes
- Ensure that the custard mixture is cooled slightly before adding to the pastry to prevent soaking.
- Bake on a high rack to achieve the characteristic browning on top.
- Allow the tarts to cool before removing from the tins to prevent breaking.
- Serve slightly warm or at room temperature for the best taste experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 tart
- Sugar: 14g
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Protein: 2g
- Cholesterol: 120mg