Portuguese Egg Tarts

Ingredients

• 1 cup (125g) all-purpose flour
• 1/2 cup (113g) unsalted butter, chilled and cubed
• 1/4 teaspoon salt
• 1/4 cup (60ml) cold water
• 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar
• 1/3 cup (80ml) milk
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1 cinnamon stick (optional, for flavor)

Instructions

1. In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Slowly incorporate the cold water, mixing gently until the dough comes together. Cover the dough in plastic wrap and refrigerate for at least 30 minutes.
3. In a saucepan, combine the heavy cream, milk, and sugar. If using, add the cinnamon stick for flavor. Heat the mixture over medium until it is steaming but not boiling.
4. In a separate bowl, whisk together the egg yolks, cornstarch, and vanilla extract until smooth. Gradually add the hot cream mixture to the egg mixture, whisking constantly.
5. Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
6. Preheat your oven to 425°F (220°C). Roll out the chilled pastry dough on a floured surface until it’s about 1/8 inch thick. Cut out circles large enough to fit into your muffin tin.
7. Press the dough circles into the muffin tin, ensuring they cover the bottom and sides well. Fill each pastry shell with the custard filling, leaving space at the top.
8. Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and the edges of the pastry are crispy.
9. Remove the tarts from the oven and let them cool in the pan before transferring them to a wire rack to cool completely.