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"