PORTUGUESE EGG TARTS Provided by Dawn Lyons, who hosted the 2019 Douro River Cruise. These wonderful tarts were available daily and were seen in bakeries throughout Portugal. The dough is worth the extra effort, but you can also use store bought puff pastry.
For the Puff Pastry:
For the Filling and Garnish: 1 cup granulated sugar
1½ sticks unsalted butter, softened
1¾ cups all-purpose flour, plus more for dusting
cup water
cup water
1 cinnamon stick
¼ teaspoon kosher salt
1 cup, plus 6 tablespoons, whole milk, divided ½ cup all-purpose flour
Special Equipment:
6 egg yolks
Egg tart molds or muffin tin
Ground cinnamon, for garnish
Puff pastry: In a small bowl, whisk the butter until smooth. In a stand mixer fitted with a dough hook, combine flour, water and salt. Mix on low speed, scraping the bowl down occasionally, until the mixture comes together. Transfer to a well-floured work surface and form into a 1-inch rectangle. Using a rolling pin, roll the dough into a ½-inch- thick rectangle, 10 inches long. Cover with plastic wrap and let it rest for 15 minutes. Remove the plastic wrap and roll the dough into a 15-inch square. Spread a third of the butter on the bottom half of the dough, leaving a 1-inch
rim. Fold the top half of the dough over the butter. Press the edges to seal and pat the dough with the rolling pin. Roll the dough into another 15-inch square and repeat with half of the remaining butter. Once you pat dough with rolling pin, rotate the dough so that the seam is facing you. Now, roll into an 18-inch square. Spread the remaining butter all over the dough, leaving a 1-inch rim. Starting with the edge closest to you, roll the dough into a tight log. Wrap in plastic wrap and refrigerate until very firm, at least 2 hours, preferably overnight. Filling: Preheat the oven to 500°. In a medium saucepan, combine sugar, water and cinnamon stick over high heat. Bring to a boil and cook for 1 minute, then remove from the heat and let sit until ready to use. Cut the pastry log into thirty ½-inch slices. Place each slice into the tart mold or muffin tin, with the cut side of the spiral facing up. Press the center of the spiral into the bottom of the pan and continue pressing to evenly flatten the dough against the bottom and sides of the pan, about 1⁄16 inch above the rim of the tart molds or ¾ inch up the sides of the muffin tin. Refrigerate until firm, 10 minutes. In a small saucepan, heat 1 cup, plus 1 tablespoon of the milk over medium heat until bubbles begin to form around the edges, 4 to 5 minutes. In a large bowl, whisk the flour with the remaining 5 tablespoons of milk. Continue whisking while adding the hot milk in a slow, steady stream. Discard the cinnamon stick and whisk the syrup into the milk mixture in a steady stream. Return to the saucepan and cook over low heat, whisking constantly, until thickened 10 to 12 minutes. Add the yolks to the mixture and whisk until well combined, then strain through a fine- mesh sieve. Pour 1½ tablespoons of the warm filling into each pastry shells. Bake until the custards are set and the tops are blackened in spots, 15 to 20 minutes. Let cool in the pans for 5 minutes. Then transfer the tarts to the wire racks and sprinkle with cinnamon. Serve warm. Yields 30 tarts.
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