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Portugese Custard Cream Tartlets

Portugese  Custard Cream Tartlets

Ingredients for Pastry

  • 1½ level cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 Tablespoons unsalted butter – cut into 8 pieces
  • 3 Tablespoons water

  • Ingredients for Custard Filling

  • 1 cup heavy whipping cream
  • ½ cup sugar
  • 4 large egg yolks
  • 1 Tablespoon all purpose flour
  • 1 teaspoon finely grated lemon zest

    Directions for Pastry:

  • Combine dry ingredients in processor bowl and pulse a few times.
  • Add butter and pulse until butter is size of peas.
  • Add water and pulse 2 times. (Dough will NOT form a ball).
  • Turn dough onto floured work surface – remove blade and gently squeeze the dough together to form a disk. Wrap in plastic wrap and refrigerate
  • Remove from refrigerator – flour dough and gently press down with rolling pin
  • Roll out and cut into 24 rounds. Press the slices into the tartlet pans. Chill (for up to 2 days)

  • Directions for the Filling:

  • Bring the cream with ¼ cup sugar to the boil whisking to dissolve sugar
  • Whisk the yolks with rest of sugar and flour – and whisk in the zest
  • Whisk the cream into the yolk mixture – return all to the saucepan and cook gently until the cream thickens slightly and comes to a gentle boil.
  • Remove from heat and cool to lukewarm – stirring occasionally.
  • Preheat oven to 400
  • Ladle the filling into the shells to just below the rim
  • Set the truffles in candy paper cases.
  • Bake for about 20 minutes or until the custard is colored in spots.
  • Cool tartlets on a rack then gently ease out of the pans
  • Serve same day at room temp
  • Or refrigerate and bring to room temp before serving

  • This recipe is based on a recipe by Nick Malgieri from "A Bakers Tour"


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