Portuguese Custard Tarts

Ingredients

• 80 g firm unsalted butter, thinly sliced, for laminating
• 150 g all-purpose flour, plus a small amount for dusting
• 3 g granulated sugar (approximately 3/4 teaspoon)
• 2 g fine salt (approximately 1/2 teaspoon)
• 60 g frozen unsalted butter
• 1/2 teaspoon vanilla extract, optional
• Approximately 60 ml ice-cold water
• 1 tablespoon unsalted butter, melted
• 135 g white granulated sugar (approximately 2/3 cup)
• 50 ml water (approximately 1/4 cup)
• 1 cinnamon stick
• Several strips lemon peel
• 30 g all-purpose flour (approximately 1/4 cup)
• 1/4 teaspoon fine salt
• 240 ml whole milk (approximately 1 cup)
• 1 teaspoon pure vanilla extract
• 4 large egg yolks
• Ground cinnamon, for serving, optional
• Icing sugar, for serving, optional

Method

1. Arrange the 80 g sliced firm butter between sheets of parchment paper. Fold the paper into an approximately 12 × 14 cm rectangle and roll the butter into an even sheet. Refrigerate until firm but not frozen.
2. Mix 150 g flour with 3 g sugar and 2 g salt.
3. Work the 60 g frozen butter into the flour with your fingertips until the mixture has a sandy texture.
4. Add the optional 1/2 teaspoon vanilla, followed by approximately 60 ml ice-cold water a little at a time. Gently bring the mixture together into a soft dough without over-kneading.
5. Wrap the dough and refrigerate for 30 minutes.
6. Roll the chilled dough into a rectangle large enough to enclose the chilled butter sheet. Place the butter in the centre, fold the dough over it and seal the edges. Refrigerate for 30 minutes.
7. With the seam facing upward, roll the dough into a rectangle. Fold both ends into the centre, brush away excess flour, then fold one half over the other to make a book fold. Wrap and refrigerate for 30 minutes.
8. Roll the dough into another rectangle. Fold one end over by two-thirds and fold the other end over it to make a letter fold. Brush away excess flour, wrap and refrigerate for another 30 minutes.
9. Roll the dough into a rectangle once more. Fold one end approximately three-quarters of the way across, cover it with the other end, flatten gently and fold again. Wrap and refrigerate for 30 minutes.
10. Roll the chilled pastry into a thin rectangle. Brush it lightly with the tablespoon of melted butter.
11. Cut the pastry rectangle in half for easier handling. Roll each half tightly into a log, wrap and refrigerate while preparing the custard.
12. Combine 135 g sugar, 50 ml water, the cinnamon stick and lemon peel in a saucepan. Stir over medium heat until the sugar dissolves. Once bubbling, heat the syrup to 220°F or approximately 104°C, then remove it from the heat.
13. In a separate saucepan, whisk together 30 g flour and 1/4 teaspoon salt. Gradually whisk in the whole milk until completely smooth.
14. Cook the milk mixture over medium heat, whisking continuously, until it thickens to a smooth custard-base consistency.
15. Remove the cinnamon stick and lemon peel from the syrup. Slowly stream the hot syrup into the thickened milk mixture while whisking vigorously.
16. Whisk in 1 teaspoon vanilla extract. Let the mixture cool until it is no longer hot enough to cook the eggs.
17. Add the four egg yolks one at a time, whisking continuously until the custard is smooth. Strain through a fine sieve if any lumps remain.
18. Cut the chilled pastry logs into approximately 2 cm pieces. Place one piece, cut-side up, into each of 12 individual tart moulds or the wells of a muffin tin.
19. Press each pastry piece into a thin layer across the base and up the sides of its mould. Refrigerate the lined moulds for 10 minutes.
20. Preheat the oven to 450°F or approximately 230°C.
21. Divide the custard among the chilled pastry shells without filling them completely to the top.
22. Bake for approximately 20 minutes, until the pastry is deeply golden and the custard has characteristic dark blistered spots.
23. Allow the tarts to settle and cool briefly in their moulds before removing them.
24. Serve warm or at room temperature with an optional light dusting of cinnamon and icing sugar.