Portuguese Custard Cups
500 g flour
300 g water
10 g salt
400 g margarine appropriate for pastries
Portuguese Custard Tarts
- Work the flour with water and salt, make a ball, cut it in the
shape of a cross until its middle.
- Pull the 4 sides outwards (forming
a 4 point star)
- Place the margarine in the centre and grab the
points upwards (mix the margarine)
- With a pastry roller extend the mixture till up to 40x15 cm, fold 1W3 (simple fold) wait 10
minutes and fold again, fold 1x4 (book fold) wait 10 minutes.
- Extend the mixture until it gets a thickness of + or - 4 mm, sprinkle with water in all its extension.
- Roll it like a tort and with a diameter
of around 4 cm
- Cut it in round slices 1 cm thick and place them
in the containers
- Wait 10 minutes. Wet your thumb with water,
press the centre of the round slice and push the mixture to the
top of the container.
- The containers we mean are those of the same
size as custard tarts we buy in pastry shops.
Custard cream: (hard to make)
1/2 liter skim milk
70 g flour (no raising powder)
5 g cornflour (Maizena - cornstarch)
1/2 liter sugar syrup
5 egg yolks
Vanilla (a bit)
- To prepare the sugar syrup: 1 kg sugar, 1/2 liter boiling water.
- Dissolve the flour and the corn flour in part of the milk approx. 1 dl
- Boil the remaining of the milk, pour it over the four and mix energetically so that it does not crumble.
- Add the sugar syrup bit by bit, always stirring.
- Add the yolks and the egg.
- Cook at approx. 350F for about 8 minutes, not more.
Custard cream: (easy to make)
1/2 liter skim milk
275 g sugar
35 g flour (no raising powder)
salt (a bit)
margarine (a bit)
- Heat the milk together with the bit of margarine.
- In a dry container mix the flour with the sugar and the salt.
- When the milk starts boiling add the mixture, stirring energetically, take it out of
the heat and let it cool a bit
- Add the yolks and the egg; mix a bit of vanilla or lemon.
- Cook in oven at 290F-300F for 8 minutes.
- Not more or the filling will come out of the pastries.