This traditional Portuguese pastry is the most delicious custard cup you will ever eat! To be perfectly honest, the original recipe at the bottom of this page (adapted from a Portuguese cookbook) is very time consuming yet very delicious. So, if you want to take a short cut, here is a simplified recipe!
Ingredients:
- 2 puff pastry sheets, thawed
- 1 cup organic heavy cream
- 1/2 cup organic sugar
- 1 tblsp organic cornstarch
- 1 tsp pure vanilla extract
- 4 organic egg yolks
Directions:
- Preheat oven to 400.
- Roll out pastry sheets slightly and cut into 2.5″ circles using cookie cutter. Press each circle into greased mini muffin pan, pushing dough firmly into bottom and sides of pan. Once they are all completed, place in freezer to set, while making custard.
- Whisk heavy cream, cornstarch and sugar until sugar is dissolved. Add egg yolks and vanilla extract. Pour custard into each muffin cup.
- Bake for 15 minutes or until golden brown. Custard should still be a little jiggly. Serve with a sprinkle of cinnamon.
This is the original recipe if you want to make the dough from scratch.
Ingredients:
Dough
- 2 cups all-purpose, unbleached flour
- 2 tblsp sugar
- 1 tsp salt
- 10 tblsp COLD unsalted organic butter, cut into 1/4″ cubes
- 5-7 tblsp ice water
Custard
- 1 tblsp organic cornstarch
- 1 cup organic heavy cream
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 5 organic egg yolks, whisked
Directions:
- Dough: In bowl of a food processor with the metal blade, pulse the flour, sugar and salt to combine. Add the butter and pulse for about 10 seconds, until flour resembles coarse, cornmeal. Drizzle with ice water, while pulsing, until dough begins to form.
- Turn dough out onto floured, work surface, shape into disc and wrap with plastic. Refrigerate for at least 1 hour.
- On a lightly floured surface, roll dough to 1/16″ thickness (not too thin, not too thick). Cut out circles, using 2 1/4″ cookie cutter.
- Place dough circles into mini-muffin pan and push dough into bottom and up sides of mini muffin pan, being careful not to make holes.
- Once pan is filled, place in freezer for 5 minutes.
- Line dough cups with mini-cupcake liners and fill with dried beans or pasta. Bake at 350 F for 8-10 minutes until set.
- Custard: Dissolve cornstarch in 1/4 cup of the heavy cream. Add remaining heavy cream, sugar and vanilla extract until mixture is smooth and sugar is completely dissolved. Add yolks to mixture and combine.
- Ladle egg mixture into partially baked pastry cups, filling to top of pastry cup. Bake at 350 F until edges of custard are puffed and middle is still jiggly, about 20 minutes.
- Cool completely in mini-muffin pan. Sprinkle with cinnamon and enjoy!
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