Dreamy Portuguese Custard Tart (Print Version)
# Ingredients:
→ Pastry Base
01 -
1 sheet puff pastry, thawed if frozen
02 -
Butter, for greasing pan
→ Custard Filling
03 -
240 ml whole milk
04 -
240 ml heavy cream
05 -
3 tablespoons cornstarch
06 -
200 g granulated sugar
07 -
1 cinnamon stick or 0.5 teaspoon ground cinnamon
08 -
1 strip lemon peel or orange peel
09 -
4 large egg yolks
10 -
2 teaspoons vanilla extract
→ Garnishes (optional)
11 -
Powdered sugar, for dusting
12 -
Ground cinnamon, for dusting
# Instructions:
01 -
Preheat the oven to 245°C. Grease a 23 cm tart pan or springform pan with butter.
02 -
Roll out the puff pastry sheet to fit the prepared pan. Press gently into the base and up the sides, allowing excess to hang over the edges. Refrigerate while making the custard.
03 -
In a saucepan, whisk together whole milk, heavy cream, and cornstarch until fully smooth.
04 -
Add granulated sugar, cinnamon stick, and lemon peel to the saucepan. Place over medium heat, whisking constantly, until the mixture begins to thicken.
05 -
Discard the cinnamon stick and lemon peel from the thickened mixture.
06 -
In a separate bowl, whisk egg yolks. Slowly add a small amount of the hot milk mixture into the yolks, whisking to prevent curdling, then return the yolk mixture to the saucepan.
07 -
Stir in vanilla extract. Cook over low heat for 1–2 minutes, stirring constantly, until custard is smooth and creamy. Remove from the heat.
08 -
Pour the custard evenly into the chilled puff pastry shell. Bake for 20–25 minutes, or until the top is golden with dark caramelized spots and the custard is set but still slightly jiggly.
09 -
Let the tart cool in the pan for at least 10 minutes. Dust with powdered sugar and ground cinnamon before slicing and serving.
# Notes:
01 -
For distinctive caramelized spots on the surface, allow the tart to develop deep golden patches in the final minutes of baking.
02 -
Experiment with orange or lime peel for a refreshing twist, or a dash of almond extract for subtle nuttiness.
03 -
Serve warm for optimal creaminess, paired with whipped cream or vanilla ice cream if desired.