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    Portuguese Cream Tarts

    Uploaded by

    Zaythe Saiman
    This recipe is for Portuguese cream tarts made with puff pastry shells filled with a rich custard. The ingredients for the pastry shells are puff pastry dough and melted butter. The custard filling is made with sugar, flour, heavy cream, lemon zest, egg yolks, salt and vanilla. The dough is formed into spirals and pressed into muffin cups. The custard is cooked on the stovetop until thickened then poured into the pastry shells. The tarts are baked until golden brown then dusted with a cinnamon sugar topping.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Portuguese Cream Tarts

    Uploaded by

    Zaythe Saiman
    281 views2 pages
    This recipe is for Portuguese cream tarts made with puff pastry shells filled with a rich custard. The ingredients for the pastry shells are puff pastry dough and melted butter. The custard filling is made with sugar, flour, heavy cream, lemon zest, egg yolks, salt and vanilla. The dough is formed into spirals and pressed into muffin cups. The custard is cooked on the stovetop until thickened then poured into the pastry shells. The tarts are baked until golden brown then dusted with a cinnamon sugar topping.

    Original Description:

    Resipi Tat Telur Portugis

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    This recipe is for Portuguese cream tarts made with puff pastry shells filled with a rich custard. The ingredients for the pastry shells are puff pastry dough and melted butter. The custard filling is made with sugar, flour, heavy cream, lemon zest, egg yolks, salt and vanilla. The dough is formed into spirals and pressed into muffin cups. The custard is cooked on the stovetop until thickened then poured into the pastry shells. The tarts are baked until golden brown then dusted with a cinnamon sugar topping.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    281 views2 pages

    Portuguese Cream Tarts

    Uploaded by

    Zaythe Saiman
    This recipe is for Portuguese cream tarts made with puff pastry shells filled with a rich custard. The ingredients for the pastry shells are puff pastry dough and melted butter. The custard filling is made with sugar, flour, heavy cream, lemon zest, egg yolks, salt and vanilla. The dough is formed into spirals and pressed into muffin cups. The custard is cooked on the stovetop until thickened then poured into the pastry shells. The tarts are baked until golden brown then dusted with a cinnamon sugar topping.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    PORTUGUESE CREAM TARTS

    INGREDIENTS
    1.

    For pastry

    1 (17 1/4-ounce) package frozen puff pastry (2 sheets)

    1 tablespoon melted butter

    2.

    For custard filling

    1 cup granulated sugar

    2 tablespoons all-purpose flour

    2 1/2 cups heavy cream

    Finely grated zest of 1 small lemon (1 1/4 teaspoons)

    8 large egg yolks

    1/4 teaspoon salt

    1 teaspoon vanilla

    3.

    For topping

    1 tablespoon confectioners sugar

    1/2 teaspoon cinnamon

    4.

    Special equipment: 2 muffin pans with 12 (1/3-cup) muffin cups,


    each 2 5/8 inches wide by 1 inch deep*

    PREPARATION
    1.
    1.

    Partially thaw pastry just until sheets can be unfolded but dough
    is still quite stiff. Gently unfold 1 sheet and cut along folds, forming 3 equal
    strips (each about 9 1/2 by 3 inches). Stack pieces and cut stack lengthwise
    into 12 (1/4-inch-wide) strips, each strip 3 layers thick. Repeat with
    remaining pastry sheet.

    2.

    Turn each triple strip on its side (cut side up) and coil tightly to
    form a flat 2- to 2 1/2-inch-wide spiral. On a lightly floured surface, press
    spiral with heel of your hand to flatten into a 3-inch round.

    3.

    Lightly grease muffin cups with melted butter. Place each round
    in a muffin cup and press into bottom and side, lining cup to within 1/8 inch
    of top. (If using larger muffin cups, dough will not reach all the way up side.)

    4.

    Preheat oven to 450F.

    5.

    Whisk together sugar and flour in a 3-quart heavy saucepan,


    then whisk in remaining filling ingredients and cook over moderate heat,
    stirring constantly, until first bubble appears on surface, about 10 minutes.
    (Custard will be thick.) Transfer custard to a bowl and cool, whisking
    occasionally, until just warm, about 15 minutes, then fill pastry cups with
    custard, about 2 tablespoons each.

    6.

    Bake tarts in upper third of oven until pastry is deep golden, 10


    to 12 minutes. (Filling may brown.)

    7.

    Cool tarts slightly in pans on a rack, about 10 minutes, then lift


    from pans using a small offset spatula or dull knife. Sift confectioners sugar,
    then cinnamon, over tarts and serve warm or at room temperature.

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