Name: Portuguese Custard Tarts
Yield: Makes 12 tarts
Cuisine: Portuguese
Ingredients: 2 Tbsp (30 mL) + 1 tsp (5 mL) cornstarch; 5 egg yolks; 1 recipe Double-Crust Pie Dough, wrapped in one piece, chilled; ½ cup (125 mL) sugar; 1 Tbsp (15 mL) vanilla extract; 5 Tbsp (75 mL) + 1 Tbsp (15 mL) unsalted butter, at room temperature; ¾ cup (185 mL) milk; 1 cup (250 mL) half-and-half cream

Preparation info

Makes
12
tarts

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

These eggy custard tarts are a personal favourite. They have a distinctively flaky pastry, and while many custard tart recipes out there call for frozen puff pastry, you can easily keep these a from-scratch product by simply layering in a little extra butter to the pie dough.

Ingredients

1 recipe Double-Crust Pie Dough, wrapped in one piece, chilled
5 Tbsp (75 mL) +

Method

Pull the pie dough from the fridge 30 minutes before rolling.
On a lightly floured surface, roll out the entire piece of pie dough into a rectangular shape that is 20 inches (50 cm<

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Portuguese Custard Tarts

Ingredients

Method

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