Recipe Details
Ingredients
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1cupall-purpose flour
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¼teaspoonkosher salt
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⅓cupcold water
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1stickhigh-quality unsalted butter, fully softened, divided
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¾cupwhite sugar
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¼cupwater
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1tablespoonwater
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1cinnamon stick (Optional)
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1lemon, zested in large strips (Optional)
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⅓cupall-purpose flour
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¼teaspoonkosher salt
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1 ½cupsmilk
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6largeegg yolks
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1teaspoonvanilla extract (Optional)
Cooking Directions
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Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what’s shown in the video.
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Transfer dough onto a well-floured surface. Dust a little more flour over the top. Knead for 1 to 2 minutes to form a round. Cover and let rest for 15 to 20 minutes.
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Roll dough into a square about 1/8-inch-thick, dusting with flour as necessary; dough should still be sticky.
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Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2-inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
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Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
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Sprinkle dough with flour and roll into a square a little over 1/8-inch-thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
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Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
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Preheat the oven to 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
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Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
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Whisk egg yolks into the cooled milk. Add sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
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Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
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Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press your thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top.
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Fill each cup 3/4 of the way with custard.
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Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes.
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Cool tarts briefly and serve warm. Enjoy!
Cooking Tips
You’ll have to decide whether to include lemon, cinnamon, and vanilla, which are apparently optional ingredients in Portugal, but I really enjoy the flavor and wouldn’t change a thing.
You can substitute 1/4 teaspoon ground cinnamon for the cinnamon stick.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories210 | |
% Daily Value * | |
Total Fat 11g |
14% |
Saturated Fat 6g |
31% |
Cholesterol 125mg |
42% |
Sodium 98mg |
4% |
Total Carbohydrate 25g |
9% |
Dietary Fiber 1g |
2% |
Total Sugars 14g |
|
Protein 4g |
8% |
Vitamin C 1mg |
1% |
Calcium 55mg |
4% |
Iron 1mg |
5% |
Potassium 75mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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