Sunday, March 7, 2010

portuguese custard tarts

i really want to make my macarons perfect, i also want to try another chiffon recipe with more egg whites (which can make it rise higher). thus, i need a lot of egg whites and abandon some egg yolks. so far, if i want to make anything with just one part of an egg, whether the yolk or the whites, i prefer using the egg yolks first then the egg whites some days later. from my so short life-experience in the kitchen i think it's better like that. so today i made another dessert using egg yolks.

it's portuguese custard tarts. i was actually wondering if portuguese custard tarts are similar to portuguese egg tarts or they're different from each other.. because when i was little, i used to buy and eat portuguese egg tarts from a food-stall called 'Lisboa', i guess the stall isn't exist anymore. what i remember is that portuguese egg tarts have a different texture with the portuguese custard tarts i made today. but for the taste, i guess it's the same. well, maybe i should look for more recipe on these portuguese tarts.

Portuguese Custard Tarts
copied from 'The Golden Book of Patisserie'

2 sheets pre-rolled puff pastry

1 cup (200gr) sugar
1/3 cup (90ml) water
3 tbsp cornstarch/cornflour
1 tbsp custard powder
2 cups (500ml) milk
4 large egg yolks, lightly beaten
1 tsp vanilla extract (essence)

  1. butter a 12-cup muffin pan.
  2. cut twelve pastry rounds, fit into the prepared muffin pans and refrigerate.
  3. filling: heat the sugar and water in a medium saucepan over medium-low heat, stirring until the sugar dissolves.
  4. combine the cornstarch, custard powder, and 1/4 cup (60ml) of milk in a medium bowl, stirring until smooth. add the remaining milk, egg yolks, and vanilla, stirring until combined.
  5. pour the egg mixture into the sugar syrup and cook over low heat, stirring until thickened.
  6. transfer the custard into a medium bowl, cover with parchment paper, and refrigerate until cool.
  7. preheat the oven to 425 degree F (220 degree C / gas mark 7).
  8. spoon the custard filling into the prepared pastry bases.
  9. bake for 30 minutes, or until custard is set and the tops have browned slightly.
  10. allow the tarts to cool a little in the pans before transferring to a rack. serve warm.
that's all for today, thanks for reading and HAPPY BAKING! :)

Image Hosted by

No comments:

Post a Comment

Related Posts with Thumbnails