Ready in 50 minutes
This recipe is a combination/adaptation of two found at epicurious.com and allrecipes.com. While I found them intimidating to make the first time, they are not terribly difficult and are unbelievably delicious.
Preheat oven to 425 F. Lightly grease 12 muffin cups with melted butter.
Using a biscuit cutter, cut puff pastry into twelve 3" rounds. With your hands, gently stretch the rounds out until they are approximately 4" in diameter and place one round in each muffin cup. Press pastry into bottom and sides of the cups; they should be lined to within approximately 1/4" of the top.
Whisk together sugar and flour in a 3-quart heavy saucepan, then whisk in remaining custard ingredients and cook over moderate heat, stirring constantly, until bubbles just start to appear on the surface, about 10 minutes. Transfer custard to a bowl and cool, whisking occasionally, until just warm, about 15 minutes.
Fill pastry cups with custard (about 2 - 3T each) and bake in upper third of oven until pastry is deep golden, about 20 minutes. Custard should be starting to brown and there may be the odd burned bit on the edges.
Cool tarts slightly (in the muffin tin) on a rack, about 10 minutes. Remove from tin, then sift first icing sugar, then cinnamon, over tarts. Serve warm or at room temperature.
Start checking the tarts at about 15 minutes and check every 5 minutes until they're ready.
Hinduf 3y agoPretty good, but I didn't like the store puff pastry. It leaves a strong taste of fat long after finishing the tart. Next time I'll try to make the crust as well.
Minnou 3y agoDelicious made these today and they were enjoyed by all.
Niquo 4y agoOMG!! I've hit the jackpot with this little beauty. Everyone that has tried these cannot believe how authentic (& unbelievably tasty) they are. Will this become my signature dish for dessert? I think so. Thank you!
Jujufroggiebaby 4y agoI made this the other day and served it to my business partner who is Portuguese. She asked me where I bought them. She couldn't believe that I made them. Said they were pretty darn close to the ones she buys at her little Portuguese Bakery.
ggg666 6y agoWe just made the custard in individual custard cups and LOVED it!!!
Bubbles07 7y agoI'm a bit confused before I've even started. The recipe states that it makes 6 servings and goes on to tell you to fill 12 muffin tins. Does that mean you should double the ingredients or that 1 serving = 2 tarts? Sounds delicious and relatively easy, but I would like to know how many tarts the listed ingredients make - 6 or 12? Thanks in advance.
oideas 8y agoGood recipe but far too much sugar and too little lemon. Increase to zest juice of 1 whole lemon and decrease sugar by one third.
goldfixe 8y agoI lived in areas around Lisbon for over a year and could not get enough of these Pasteis. Great replication of on of the best pastries you will ever have.
susanjm 10y agoStart checking the tarts at about 15 minutes and check every 5 minutes until they're ready. [I posted this recipe.]