#IsolationBaking recipe # 94
My Portuguese Cream Tartlets
My version is lighter, creamier, and less sweet than those I ate in Porto. I also added a cinnamon sugar swirl to the puff pastry base.
These are easier than you think. To make. And to eat.
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My Portuguese Cream Tartlets
My version is lighter, creamier, and less sweet than those I ate in Porto. I also added a cinnamon sugar swirl to the puff pastry base.
These are easier than you think. To make. And to eat.
👇
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INGREDIENTS
2 packages of good-quality store-bought puff pastry or the equivalent quantity of homemade (store bought usually comes in 13-ounce packages, 2 packages making 26 ounces/730 grams; I use homemade and closer to 650 grams total); frozen should be thawed.
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INGREDIENTS
2 packages of good-quality store-bought puff pastry or the equivalent quantity of homemade (store bought usually comes in 13-ounce packages, 2 packages making 26 ounces/730 grams; I use homemade and closer to 650 grams total); frozen should be thawed.
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2 – 4 tablespoons cinnamon sugar (1/2 ground cinnamon for every 1 tablespoon sugar)
3 large egg yolks
¼ cup + 2 tablespoons (75 grams) sugar
2 tablespoons cornstarch or corn flour
1 cup (250 ml) milk, whole or low-fat
¾ cup (200 ml) heavy cream
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2 – 4 tablespoons cinnamon sugar (1/2 ground cinnamon for every 1 tablespoon sugar)
3 large egg yolks
¼ cup + 2 tablespoons (75 grams) sugar
2 tablespoons cornstarch or corn flour
1 cup (250 ml) milk, whole or low-fat
¾ cup (200 ml) heavy cream
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2 teaspoons vanilla extract
1/8 teaspoon ground nutmeg
1 – 2 tablespoons slivered blanched almonds
Powdered/confectioner’s sugar for dusting
Butter a 12-cup muffin tin.
If using frozen or packaged puff pastry:
Thaw the puff pastry if frozen. Halve each sheet in half
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2 teaspoons vanilla extract
1/8 teaspoon ground nutmeg
1 – 2 tablespoons slivered blanched almonds
Powdered/confectioner’s sugar for dusting
Butter a 12-cup muffin tin.
If using frozen or packaged puff pastry:
Thaw the puff pastry if frozen. Halve each sheet in half
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lengthways & then place one half of each sheet on top of the other so you have two stacks. Press & roll together and, if need be, roll each double sheet to the size of a sheet of notebook A4 paper.
If using homemade puff pastry:
Slice the dough in half, placing one half
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lengthways & then place one half of each sheet on top of the other so you have two stacks. Press & roll together and, if need be, roll each double sheet to the size of a sheet of notebook A4 paper.
If using homemade puff pastry:
Slice the dough in half, placing one half
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on top of the other & roll the dough out to the size of two pieces of notebook A4 paper placed side by side. Slice the rectangle in half so you have two pieces, each the size of one piece of notebook A4 paper.
Dust each sheet of thinly rolled out dough with cinnamon
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on top of the other & roll the dough out to the size of two pieces of notebook A4 paper placed side by side. Slice the rectangle in half so you have two pieces, each the size of one piece of notebook A4 paper.
Dust each sheet of thinly rolled out dough with cinnamon
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sugar, as generously as you like and place with the long side facing you, running left to right parallel to the edge of your work surface.
Roll each sheet up tightly to form a two long logs & neatly slice off each messy end.
Slice each log into 6 even pieces, about
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sugar, as generously as you like and place with the long side facing you, running left to right parallel to the edge of your work surface.
Roll each sheet up tightly to form a two long logs & neatly slice off each messy end.
Slice each log into 6 even pieces, about
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1 ¼-inch (3 cm) each. Pile the leftover pieces on top of each other, press together into a stack, wrap in plastic and refrigerate for another use.
One at a time, place the pastry pieces cut side up in between two squares of parchment paper having first lightly dusted the
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1 ¼-inch (3 cm) each. Pile the leftover pieces on top of each other, press together into a stack, wrap in plastic and refrigerate for another use.
One at a time, place the pastry pieces cut side up in between two squares of parchment paper having first lightly dusted the
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paper as well as the top of the pastry piece (so each side is dusted) with a bit of flour. With the palm of your hand, gently press the piece almost flat before placing the second piece of parchment on top.
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paper as well as the top of the pastry piece (so each side is dusted) with a bit of flour. With the palm of your hand, gently press the piece almost flat before placing the second piece of parchment on top.
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Roll out the pastry into thin 4-inch (10 cm) rounds then carefully press into each cup in the muffin tin.
The edges do not have to be even; these look better as a more rustic dessert.
When all the pastry pieces are rolled out & fitted into the muffin tin, place a piece
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Roll out the pastry into thin 4-inch (10 cm) rounds then carefully press into each cup in the muffin tin.
The edges do not have to be even; these look better as a more rustic dessert.
When all the pastry pieces are rolled out & fitted into the muffin tin, place a piece
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of plastic wrap over the whole tin & refrigerate for 30 minutes while you prepare the filling (the 30 minutes allows the dough to rest & is a necessary part of the puff pastry process).
Prepare the cream filling:
Gently whisk the egg yolks with the sugar, cornstarch, &
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of plastic wrap over the whole tin & refrigerate for 30 minutes while you prepare the filling (the 30 minutes allows the dough to rest & is a necessary part of the puff pastry process).
Prepare the cream filling:
Gently whisk the egg yolks with the sugar, cornstarch, &
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the milk in a medium-sized saucepan until blended & smooth. Cook gently over very low heat, whisking constantly, for 5 minutes until thick like custard.
Remove from the heat, quickly stir in the cream, the vanilla & the nutmeg.
Transfer the cream to a bowl or
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the milk in a medium-sized saucepan until blended & smooth. Cook gently over very low heat, whisking constantly, for 5 minutes until thick like custard.
Remove from the heat, quickly stir in the cream, the vanilla & the nutmeg.
Transfer the cream to a bowl or
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glass/Pyrex measuring cup, cover with plastic, pushing the plastic down to touch the surface, & allow to come to room temperature as you wait for the puff pastry’s 30 minutes rest period to be up.
Preheat the oven to 400°F (200°C).
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glass/Pyrex measuring cup, cover with plastic, pushing the plastic down to touch the surface, & allow to come to room temperature as you wait for the puff pastry’s 30 minutes rest period to be up.
Preheat the oven to 400°F (200°C).
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Remove the muffin tin from the refrigerator, remove the plastic wrap (of course!) & evenly divide the cream filling between the pastry shells. The filling should almost come up to the top of the shells.
Sprinkle the slivered almonds around the outside edges of the
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Remove the muffin tin from the refrigerator, remove the plastic wrap (of course!) & evenly divide the cream filling between the pastry shells. The filling should almost come up to the top of the shells.
Sprinkle the slivered almonds around the outside edges of the
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cream filling, making sure they stick to the filling.
Bake in the preheated oven for 20 – 25 minutes until the pastry shell is golden (or longer if you prefer a more well-cooked, more deeply browned shell) & the cream filling is set but slightly wobbly (again, cook
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cream filling, making sure they stick to the filling.
Bake in the preheated oven for 20 – 25 minutes until the pastry shell is golden (or longer if you prefer a more well-cooked, more deeply browned shell) & the cream filling is set but slightly wobbly (again, cook
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longer if you like the cream to form more of a skin and color more).
Remove from the oven & allow the tartlets to cool in the muffin tin for 5 – 10 minutes before removing them carefully from the tin to a wire rack to cool completely.
The Cream Tartlets can be eaten
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longer if you like the cream to form more of a skin and color more).
Remove from the oven & allow the tartlets to cool in the muffin tin for 5 – 10 minutes before removing them carefully from the tin to a wire rack to cool completely.
The Cream Tartlets can be eaten
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at room temperature or chilled.
Dusted with powdered sugar when serving, of course.
Please share the #IsolationBaking recipe tweets with your followers & friends so everyone can enjoy! And make sure that you've downloaded the e-cookbook!
Es es, mein Kind!
at room temperature or chilled.
Dusted with powdered sugar when serving, of course.
Please share the #IsolationBaking recipe tweets with your followers & friends so everyone can enjoy! And make sure that you've downloaded the e-cookbook!
Es es, mein Kind!
