Classic Portuguese custard tarts with caramelized tops and flaky puff pastry shells. These iconic Lisbon pastries feature a crispy laminated crust and creamy custard with distinctive burnt spots on top.
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13 items
Roll out the puff pastry on a lightly floured surface into a thin rectangle, then roll it tightly into a log
Slice the pastry log into 12 equal pieces and press each piece into a greased muffin tin, working from the center outward to create thin shells with raised edges
Refrigerate the pastry-lined muffin tin while preparing the custard
Combine the granulated sugar and water in a small saucepan and heat over medium-high heat until the mixture reaches 220°F to create a simple syrup
Heat the whole milk with heavy cream, lemon strip, and cinnamon stick in a medium saucepan until steaming but not boiling
Mix the cornstarch with a few tablespoons of the hot milk mixture in a small bowl to create a smooth slurry
Whisk the egg yolks in a medium bowl, then slowly pour in the hot sugar syrup while whisking constantly to
Strain the hot milk mixture to remove the lemon and cinnamon stick, then gradually whisk it into the egg yolk mixture
Add the cornstarch slurry and vanilla extract, whisking until completely smooth and combined
Strain the custard through a fine-mesh sieve into a pouring jug to ensure smoothness
Preheat the oven to 500°F or as hot as your oven will go for at least 15 minutes
Remove the pastry shells from the refrigerator and fill each three-quarters full with the custard mixture
Place the muffin tin on the middle rack and bake until the custard is set and the tops develop distinctive dark spots
Remove from oven and cool in the tin for 5 minutes, then carefully remove the tarts and transfer to a wire rack
Dust with ground cinnamon and powdered sugar while still warm if desired and serve at room temperature or slightly warm
