Portuguese Egg Tart

Crust

1. 1

   Cut the softened butter into chunks, place it in a plastic bag, shape the butter into a 10 × 17 cm rectangle, and chill for 5–10 minutes.

2. 2

   In a bowl combine the flour, salt, and water; mix until the flour absorbs the liquid, then knead into a soft dough ball.

3. 3

   Flatten the dough, place the chilled butter rectangle in the center, fold the dough over the butter like a present, wrap in plastic, and chill for 20–30 minutes.

4. 4

   Repeat the folding and chilling process three more times, then roll the dough to about 0.3 cm thickness, fold it into a log, and chill for 2 hours.

Filling

5. 5

   In a saucepan combine the milk, cream, sugar, cornstarch, egg yolks, and vanilla extract; whisk thoroughly.

6. 6

   Cook over medium‑low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

7. 7

   Remove from heat and pour the custard into a small jar to cool slightly.

Assembly

8. 8

   Divide the rested dough into 9 equal portions, shape each into a round disk, and press into tart molds, trimming any excess dough.

9. 9

   Optionally prick the pastry base with a fork, then fill each tart shell with the custard mixture.

Bake

10. 10

    Preheat the oven to 475°F, place the tarts on a baking sheet, and bake for about 25 minutes, until the pastry is golden and the custard surface is lightly caramelized.

Cool

11. 11

    Allow the tarts to cool slightly before removing them from the molds and serving.