Portuguese Custard Tarts

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

Portuguese Custard Tarts
Flavors of sweet ripe blueberries and tangy passion fruit makes this custard irresistible.
Yield: makes 2 Dozen

Ingredients

  • 1 12 cups plus 3 tbsp. flour
  • 1 14 cups butter, cubed
  • 12 tsp. salt
  • 1 13 cups sugar
  • 1 14 cups milk
  • 6 egg yolks
  • 1 tsp. vanilla extract
  • 1 pint blueberries
  • Pulp from 3–4 ripe passion fruits

Instructions

  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.