Easy Portuguese inspired egg custard tarts

Easy Portuguese inspired egg custard tarts

Based on 90 ratings
Team

Team

Community member

Difficulty

Easy 👌
30
min.
Preparation
15
min.
Baking
40
min.
Resting

Ingredients

Servings2
45⅞ g
puff pastry
50 ml
milk
33⅓ ml
heavy cream (divided)
16⅔ g
sugar
1
egg yolks
tbsp
cornstarch
orange (zest)
vanilla bean
butter for greasing
MetricImperial

Utensils

stand mixer or hand mixer with beaters, cutting board, knife, small bowl, citrus zester, small saucepan, whisk, mixing bowl, oven, plastic wrap, muffin tray, rolling pin

How-To Videos

how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal231
Protein4 g
Fat16 g
Carb18 g
  • Step 1/7

    Beat the egg yolks with the sugar until light and creamy.
    • 1 egg yolks
    • 16⅔ g sugar
    • stand mixer or hand mixer with beaters

    Beat the egg yolks with the sugar until light and creamy.

  • Step 2/7

    Mix some of the cream with the cornstarch until combined, then combine with the egg yolks. Slice open the vanilla bean with a sharp knife.
    • 8⅓ ml heavy cream
    • tbsp cornstarch
    • vanilla bean
    • cutting board
    • knife
    • small bowl

    Mix some of the cream with the cornstarch until combined, then combine with the egg yolks. Slice open the vanilla bean with a sharp knife.

  • Step 3/7

    Add the remaining cream, milk, vanilla bean seeds, and orange zest to a small saucepan. Bring to a boil over medium-low heat and then leave it to cool for approx. 5 – 10 min.
    • 25 ml heavy cream
    • 50 ml milk
    • orange (zest)
    • citrus zester
    • small saucepan

    Add the remaining cream, milk, vanilla bean seeds, and orange zest to a small saucepan. Bring to a boil over medium-low heat and then leave it to cool for approx. 5 – 10 min.

  • Step 4/7

    Add a small amount of the warm vanilla cream to the egg yolk mixture, whisking constantly, then gradually add the rest. Transfer the mixture back into the saucepan.
    • whisk

    Add a small amount of the warm vanilla cream to the egg yolk mixture, whisking constantly, then gradually add the rest. Transfer the mixture back into the saucepan.

  • Step 5/7

    Reheat the mixture over low heat, whisking constantly, until it thickens. Transfer to a clean bowl, cover with plastic, and set aside to cool. Preheat oven to 240°C / 460°F. Butter the muffin cups.
    • butter for greasing
    • mixing bowl
    • oven
    • plastic wrap
    • muffin tray

    Reheat the mixture over low heat, whisking constantly, until it thickens. Transfer to a clean bowl, cover with plastic, and set aside to cool. Preheat oven to 240°C / 460°F. Butter the muffin cups.

  • Step 6/7

    Unroll the puff pastry and discard the paper. Roll the puff pastry back into a log, then cut it into 12 even pieces. Place the slices cut side-down and roll into circles large enough to fill the muffin cups. Place one circle in each cup, pressing it down in the middle and up the sides. Refrigerate for approx. 30 min.
    • 45⅞ g puff pastry
    • cutting board
    • knife
    • rolling pin

    Unroll the puff pastry and discard the paper. Roll the puff pastry back into a log, then cut it into 12 even pieces. Place the slices cut side-down and roll into circles large enough to fill the muffin cups. Place one circle in each cup, pressing it down in the middle and up the sides. Refrigerate for approx. 30 min.

  • Step 7/7

    Pour the vanilla cream into each muffin cup until just below the rim. Bake on the middle rack of the oven at 240°C /46°F for approx. 12 – 15 min, or until the cakes are golden brown and caramelized. Enjoy!
    • oven

    Pour the vanilla cream into each muffin cup until just below the rim. Bake on the middle rack of the oven at 240°C /46°F for approx. 12 – 15 min, or until the cakes are golden brown and caramelized. Enjoy!

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