Portuguese Egg Tart (Flaky Pastry with Caramelized Custard)
Flaky puff pastry shells are pressed into muffin tins and filled with a rich egg yolk custard, then baked at very high heat until the tops blister with dark caramelized spots. Those charred patches are not a mistake but the defining feature of the tart, contributing a bittersweet complexity that balances the sweet, creamy filling below. The custard sets to a trembling consistency that is firm enough to hold when the tart is lifted but soft enough to melt on the tongue. Vanilla extract added to the custard rounds out the egg richness with a floral note. Straining the custard through a fine sieve before filling ensures a perfectly smooth texture. The extreme oven temperature is what separates these from ordinary custard tarts, as it caramelizes the surface in minutes while keeping the interior silky.
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Instructions
- 1
Preheat the oven to 230C and lightly grease a muffin tin.
- 2
Roll out puff pastry, cut circles, and press into muffin cups, then chill.
- 3
Heat milk, cream, and sugar, then whisk in cornstarch slurry until slightly thickened.
- 4
Off heat, whisk in yolks and vanilla, then strain for a smooth custard.
- 5
Fill pastry cups and bake 15-18 minutes until tops are lightly blistered, then cool before serving.
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