Cream Custard Tarts

Cream Custard Tarts Recipe from Portugal

Region / culture: Portugal | Preparation time: 1 hour | Servings: 6

Introduction

Cream custard tarts are a delicious and classic dessert that are perfect for any occasion. These tarts are made with a rich and creamy custard filling that is baked in a flaky and buttery tart shell. They are a favorite among many and are sure to impress your guests.

History

Cream custard tarts have been enjoyed for centuries and have roots in European cuisine. The combination of a creamy custard filling and a flaky tart shell has been a popular dessert choice for many years. These tarts are often served at special occasions and celebrations, and are loved by people of all ages.

Ingredients

2 cups all-purpose flour, plus more for rolling (or tart shells)
1 tsp salt
2 tbsp granulated sugar
10 tbsp chilled unsalted butter, cut into 0.25 inch cubes
5 to 7 tbsp ice water

How to prepare

In the bowl of a food processor fitted with a metal blade, combine the flour, salt, and sugar by pulsing.
Add the butter and pulse until the flour resembles coarse, uneven cornmeal, pulsing about 10 times for 1 second each.
Drizzle 5 tbsp of ice water over the mixture.
Pulse several times to incorporate the water into the flour.
Gradually add the remaining water, 1 tbsp at a time, while pulsing, until the mixture forms small curds.
Transfer the dough onto a work surface, shape it into a disc, and cover it with plastic wrap.
Refrigerate the dough for at least 1 hour.

Variations

Add a splash of vanilla extract to the custard filling for extra flavor.
Top the tarts with a sprinkle of cinnamon or nutmeg before baking for a warm and cozy touch.
Use a different type of fruit compote or jam as a topping for the tarts.

Cooking Tips & Tricks

Make sure to chill the dough for at least 1 hour before rolling it out. This will help prevent the dough from shrinking when baked.

- When rolling out the dough, make sure to flour your work surface and rolling pin to prevent sticking.

- To prevent the custard from curdling, make sure to bake the tarts at a low temperature and avoid overcooking them.

- For a golden brown crust, brush the tart shells with an egg wash before baking.

Serving Suggestions

Cream custard tarts can be served warm or chilled, and are delicious on their own or topped with fresh berries or a dollop of whipped cream.

Cooking Techniques

Blind bake the tart shells before adding the custard filling to prevent a soggy bottom.

- Bake the tarts in a water bath to ensure a smooth and creamy custard filling.

Ingredient Substitutions

Use margarine or shortening instead of butter for a dairy-free version of the tart shells.

- Substitute almond or coconut milk for the dairy milk in the custard filling for a dairy-free option.

Make Ahead Tips

The tart shells can be made ahead of time and stored in an airtight container for up to 2 days.

- The custard filling can be made ahead of time and stored in the refrigerator for up to 2 days before assembling and baking the tarts.

Presentation Ideas

Dust the tarts with powdered sugar before serving for a beautiful finishing touch. - Garnish the tarts with fresh mint leaves or edible flowers for a pop of color.

Pairing Recommendations

Serve the tarts with a cup of hot tea or coffee for a delightful afternoon treat.

- Pair the tarts with a glass of dessert wine or champagne for a special occasion.

Storage and Reheating Instructions

Store any leftover tarts in an airtight container in the refrigerator for up to 3 days.

- To reheat the tarts, place them in a preheated oven at 350°F for 5-10 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of cream custard tarts contains approximately 250 calories.

Carbohydrates

Each serving of cream custard tarts contains approximately 30 grams of carbohydrates.

Fats

Each serving of cream custard tarts contains approximately 15 grams of fats.

Proteins

Each serving of cream custard tarts contains approximately 5 grams of proteins.

Vitamins and minerals

Cream custard tarts are a good source of calcium, vitamin D, and vitamin A.

Alergens

Cream custard tarts contain dairy (butter, milk, eggs) and gluten (flour).

Summary

Cream custard tarts are a delicious dessert that are rich in carbohydrates and fats. They are a good source of proteins and vitamins, but may not be suitable for those with dairy or gluten allergies.

Summary

Cream custard tarts are a classic and delicious dessert that are perfect for any occasion. With a rich and creamy custard filling baked in a flaky tart shell, these tarts are sure to impress your guests. Enjoy them warm or chilled, and top them with your favorite fruits or toppings for a personalized touch.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage by the sea. Martha was known for her delicious baking, and she had a knack for creating the most delectable treats out of simple ingredients.

As I walked into her kitchen, the aroma of freshly baked pastries filled the air. Martha was bustling about, her hands covered in flour as she rolled out dough for her famous cream custard tarts. I watched in awe as she expertly filled each pastry shell with a rich and creamy custard mixture, topping them off with a sprinkle of nutmeg before placing them in the oven to bake.

I asked Martha where she had learned to make such delightful treats, and she smiled as she told me the story of how she had acquired the recipe. Many years ago, when she was just a young girl living in a small village in the countryside, she had a chance encounter with a traveling baker who had shared his secret recipe for cream custard tarts with her.

Martha had spent hours in her own kitchen, experimenting with the recipe until she had perfected it. She had since become famous in the village for her delicious tarts, and she was more than happy to pass on the recipe to me.

I eagerly watched as Martha worked, taking mental notes of each step and ingredient. As the tarts baked in the oven, filling the kitchen with a tantalizing scent, Martha poured us each a cup of tea and we sat down to enjoy the fruits of her labor.

The first bite of the cream custard tart was pure bliss. The delicate pastry melted in my mouth, giving way to the creamy custard filling that was sweet and just slightly tangy. The nutmeg added a warm and spicy note that perfectly complemented the richness of the custard.

I knew then and there that I had to learn how to make these tarts myself. Martha graciously shared her recipe with me, and I promised to pass it down to future generations, just as she had done for me.

Over the years, I have made these cream custard tarts countless times, each batch as delicious as the last. I have shared the recipe with friends and family, who have all marveled at the taste and texture of these delightful treats.

I have added my own twist to the recipe, experimenting with different flavor combinations and variations. I have made them with a hint of citrus zest, or a touch of cinnamon, always striving to create the perfect tart that will bring joy to those who taste it.

As I stand in my kitchen now, rolling out the dough and filling the pastry shells with the creamy custard mixture, I can't help but think of Martha and the day she first shared her recipe with me. I am grateful for her generosity and her skill in the kitchen, and I am proud to continue her legacy by making these delicious cream custard tarts for my loved ones.

And as I take the tarts out of the oven, the scent of warm pastry and sweet custard filling the air, I know that I have truly mastered the art of baking these delectable treats. I can only hope that one day, my own grandchildren will be inspired to learn the recipe and carry on the tradition of making cream custard tarts for generations to come.