Portuguese Custard Tarts

Name: Portuguese Custard Tarts
Total time: PT0D0H0M
Yield: makes 2 Dozen
Ingredients: 1 1 ⁄ 2 cups plus 3 tbsp. flour; 1 1 ⁄ 4 cups butter, cubed; 1 ⁄ 2 tsp. salt; 1 1 ⁄ 3 cups sugar; 1 1 ⁄ 4 cups milk; 6 egg yolks; 1 tsp. vanilla extract; 1 pint blueberries; Pulp from 3–4 ripe passion fruits

Serves
makes 2 Dozen

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

Ingredients

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

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Instructions

Step 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.

Step 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.

Step 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.

Step 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.

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.
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.
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.
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.