Portuguese Style Custard Tarts – recipe included + Try The World Pantry
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Don’t you love getting packages in the mail? Especially when they are filled with tasty goodies from around the world? I certainly do!
If you’ve been following Taste Of The Place for awhile, you know that I LOVE my Try The World food box subscription. What’s not to love? It’s a new, regional food experience, right at home, every month!
Well, I recently started taking the new Try The WorldPantry subscription, and got my first delivery the other day. The Pantry is a monthly curated collection of pantry-type items from around the world, customized to my personal preferences. It’s really ideal for the person (like me), who enjoys cooking from scratch. This month, I got an olive oil from Israel, honey mustard sauce from Argentina, balsamic vinegar from Italy, smoked paprika from Spain, and a beautiful sea salt spiked with chili from Portugal.
The sea salt spoke to me first, so I decided to make Portuguese style custard tarts, and top them with a sprinkle of the savory, salty goodness.
PS – I am an affiliate with Try The World, and just happen to have a handy dandy code for you to get a discount on your first box. Hop over to TryTheWorld.com and use code TasteOfThePlace15 to get $15 off!
Portuguese Style Custard Tarts
This recipe is a simplified version of the traditional Portuguese custard tart, and can be put together in under 30 minutes. It is based on Jamie Oliver’s Custard Tarts recipe. (You can see his video HERE. I modified the recipe primarily by dropping the caramel sauce, as it really just made a sticky mess and I didn’t think it added to the recipe. I also felt the filling was enough for 12 tarts, rather than 6.)
It’s best to serve these tasty tarts shortly after baking, as the crust is at its flakey best while still warm.
What you need for 12 tarts
2 sheets all-butter puff pastry, thawed
120 grams (a generous half cup or 4.25 ounces) crème fraîche
Unroll the sheets of puff pastry, and generously dust each with cinnamon. Roll each sheet back up, then cut each sheet into 6 pieces (12 total between the 2 sheets of pastry). Use your hands or a rolling pin to squish each piece into a flat disk just wide enough to fit into the cup of a standard muffin tin. Place each disk into an unlined muffin tin cup, and use your fingers to squish the pastry into the bottom and up the sides of each.
Bake the pastries in the preheated oven for about 10 minutes, or until beginning to dry around the rim and puff into the middle.
Meanwhile, whisk together the crème fraîche, egg, sugar, vanilla, and orange or lemon zest.
After the pastries have baked for 10 minutes, remove from the oven, and using a small spoon, squish the pastries back into a cup shape. Fill each cup with the crème fraîche mixture, and return to the oven for 10 to 13 minutes, or until the filling is puffed up and just set.
As soon as you remove the tarts from the oven, sprinkle them with a touch of sea salt. Devour them while they are still warm.