Portuguese Custard Tarts

by0| PUBLISHED Jan 17, 2008 5:00 AM
Portuguese Custard Tarts

Flavors of sweet ripe blueberries and tangy passion fruit makes this custard irresistible.

Yield: makes 2 Dozen


  • 1 <sup>1</sup>⁄<sub>2</sub> cups plus 3 tbsp. flour
  • 1 <sup>1</sup>⁄<sub>4</sub> cups butter, cubed
  • <sup>1</sup>⁄<sub>2</sub> tsp. salt
  • 1 <sup>1</sup>⁄<sub>3</sub> cups sugar
  • 1 <sup>1</sup>⁄<sub>4</sub> cups milk
  • 6 egg yolks
  • 1 tsp. vanilla extract
  • 1 pint blueberries
  • Pulp from 3–4 ripe passion fruits


  1. Toss together 1 1⁄2 cups flour, butter, and salt in medium bowl. Add 6 tbsp. ice water; form into a rough ball (don't mash butter). On a floured surface, shape dough into a 6" × 12" rectangle. Fold like a letter. Roll out into a 6" × 12" rectangle; fold again. Roll out and fold 3 more times. Cover; refrigerate for 1 hour; repeat rolling and folding process 2 more times. Cover; refrigerate for 1 hour.
  2. Roll out dough into a 12" × 18" rectangle. Tightly roll up long side to form a cylinder. Cover; refrigerate for 1 hour. Cut crosswise into 24 slices. Working with 1 slice at a time, lightly flour, roll into a 3" circle, and press into 2 1⁄2"-wide, 3⁄4"-deep pie tins with sloping sides. Transfer to baking sheet and cover; refrigerate.
  3. Put sugar and 2⁄3 cup water into a small pot. Bring to a boil over medium-high heat without stirring; reduce heat to medium and boil for 5 minutes. Whisk together 1⁄4 cup of the milk with remaining flour in a medium bowl. Bring remaining milk to a simmer and, while whisking, pour into flour mixture. Whisk in sugar syrup and let cool until warm. Whisk in egg and vanilla to make a custard.
  4. Preheat oven to 400°. Fill each tart by two-thirds with custard. Top each with 1⁄2 tsp. passion fruit pulp and 2 blueberries. Bake until pastry is light brown and custard has just set, 16–18 minutes. Let cool on a rack.