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  • Anna Olson Protuguese Custard Tarts

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    sytyrasyid
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    This document provides recipes for Portuguese custard tarts and the double crust pie dough used to make them. The custard is made with cream, milk, egg yolks, sugar and cornstarch, and is poured into pastry shells formed from the chilled pie dough and baked until golden brown. The tarts are stored chilled and can be served at room temperature or chilled as well.

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    This document provides recipes for Portuguese custard tarts and the double crust pie dough used to make them. The custard is made with cream, milk, egg yolks, sugar and cornstarch, and is poured into pastry shells formed from the chilled pie dough and baked until golden brown. The tarts are stored chilled and can be served at room temperature or chilled as well.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    10 views1 page

    Anna Olson Protuguese Custard Tarts

    Uploaded by

    sytyrasyid
    This document provides recipes for Portuguese custard tarts and the double crust pie dough used to make them. The custard is made with cream, milk, egg yolks, sugar and cornstarch, and is poured into pastry shells formed from the chilled pie dough and baked until golden brown. The tarts are stored chilled and can be served at room temperature or chilled as well.

    Copyright:

    © All Rights Reserved
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    of 1

    PORTUGUESECUSTARD

    TARTS
    1recipeDoubleCrustPieDough,wrappedinonepiece,chilled
    5tbsp+1tbspunsaltedbutteratroomtemperature
    1cuphalfandhalfcream
    cupmilk
    5eggyolks
    cupsugar
    2tbsp+1tspcornstarch
    1tbspvanillaextract

    1.Pullthepiedough
    fromthefridge30
    minutesbeforerolling.
    2.Onalightlyfloured
    surface,rolloutthe
    entirepieceofpie
    doughintoarectangle
    shape20inchesby12
    inchesandinch
    thick.Spreadfivetbsp
    ofbutterevenlyover
    thesurfaceofthe
    pastryandrollitup
    fromtheshortend(to
    createaspiraleffectof
    sorts).Wrapandchill

    thedoughwhilepreparingthefilling.
    3.Heatthecreamandmilkinaheavybottomedsaucepotovermediumheattojustbelowa
    simmer.Whisktheeggyolks,sugar,cornstarchandvanillainabowl.Slowlypourthehot
    creamintotheeggmixturewhilewhisking,andthenpourthisbackintothepot.Whiskthe
    custardconstantlyovermediumheatuntilitthickensandjustbeginstobubble,aboutfour
    minutes.Strainthecustardintoabowl,stirinthebowl,andplaceasheetofplasticwrap
    directlyonthesurfaceofthecustard,topreventaskinfromforming.Coolthecustardonthe
    counterfor40minutes,thenchillfor1hours.
    4.Preheattheovento375Fandlightlygreasea12cupmuffintin.Removethepastry
    doughfromthefridgeandcut12discsfromthelog.Rollouteachportiononalightlyfloured
    surfacetojustshyofinchthickandcutaroundaboutfiveinchesacross.Presseach
    portionintothemuffintin,sothattheedgesofeachtartshellareaboutinchabovethe
    edgeofeachmuffincup.Spoonthechilledcustardintothepastry.
    5.Bakethetartsfor35to45minutes,untilthepastryisgoldenbrownandthecustardhas
    brownedontopsomewhat.Coolthetartsinthetinbeforeremovingtoserveatroom
    temperatureorchilled.
    Thetartscanbestoredchilledforuptothreedays.

    DOUBLECRUSTPIEDOUGH
    2cupsallpurposeflour
    4tspgranulatedsugar
    1tspsalt
    1cupcoolunsaltedbutter,cutintosmallpieces
    1largeegg,directlyfromthefridge
    2tbspcoldwater
    2tspwhitevinegarorlemonjuice

    Makesenoughpastry
    forone2crustpie
    1.Combinetheflour,
    sugarandsalt.Cut
    butterintosmallpieces
    (youcanpullthebutter
    fromthefridge30
    minutesbeforeadding)
    andaddtotheflour,
    mixingitinuntilthe
    doughisarough,
    crumblytexture.

    2.Whisktheegg,waterandvinegarorlemonjuiceandadditallatonce,mixinguntildough
    comestogether.Shapedoughintotwologsordiscs,wraptheminplasticandchillforat
    leastonehourbeforerolling.
    Thepiedoughcanbefrozenforuptosixmonthsandthawedintherefrigerator.

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