Heavenly Portuguese Custard Tarts
Indulge in these exquisite custard tarts that blend a flaky, cinnamon-kissed pastry with a velvety orange-infused custard. Inspired by traditional Portuguese flavors, this delightful dessert is not only visually stunning but also incredibly easy to prepare. Perfect for impressing guests at a gathering or simply treating yourself, these tartlets are baked to perfection and topped with a luscious caramel drizzle. Get ready to savor every bite of these irresistible treats – uma delícia!
12
Servings
175
Calories
9
Ingredients
Ingredients
Frozen Puff Pastry
2 sheets (Thawed)
Cinnamon
1 tablespoon (To cover both pastry sheets)
Eggs
2 (Beaten)
Sugar
2 tablespoons (For custard filling)
Vanilla Extract
2 teaspoons (Pure, for flavor)
Crème Fraîche
1 cup (For creamy filling)
Orange Zest
2 tablespoons (Zest from 1 orange)
Sugar
8 tablespoons (For caramel sauce)
Orange Juice
1/2 cup (Juice from 2 oranges)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Start by preparing the pastry shells: Lay out the thawed puff pastry sheets on a clean surface. Evenly sprinkle cinnamon over both sheets, gently rubbing it in to ensure full coverage.
3
Roll each pastry sheet tightly and slice them into 6 equal pieces. Stand each piece upright and gently flatten it with your fingers to form a disc shape.
4
Place the discs into a standard muffin pan, pressing them down to mold and shape them into cup forms.
5
Bake the pastry shells in the preheated oven on the top shelf for 8-10 minutes, until they are slightly puffed and golden.
6
While the shells are baking, prepare the custard filling: In a medium bowl, whisk together the eggs, sugar, vanilla, crème fraîche, and orange zest until smooth.
7
Once the pastry shells are out of the oven (they should be soft but slightly puffy), use a spoon to press the centers down and create a deep cup shape to hold the custard mixture.
8
Carefully fill each pastry shell with the custard mix, filling them almost to the top.
9
Return the filled tarts to the oven on the top shelf, baking for another 8-10 minutes, or until the custard is slightly set and just beginning to bubble.
10
While the tarts bake, make the caramel topping: In a medium saucepan over medium-high heat, combine the sugar and orange juice. Take caution as you stir occasionally to prevent burning.
11
Cook the mixture until the sugar melts and bubbles, transforming into a rich amber caramel – this should coincide with the tart baking time.
12
When the tarts are finished baking, transfer them to a wire rack to cool slightly. Drizzle the warm caramel over each tart before serving.
Nutrition Information
10
Fat
17
Carbs
1.2
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Heavenly Portuguese Custard Tarts?
They are exquisite custard tarts that combine a flaky, cinnamon-kissed pastry with a velvety orange-infused custard and a caramel drizzle.
How many servings does this recipe make?
This recipe yields 12 individual tart servings.
What is the calorie count per tart?
Each tart contains approximately 175 calories.
What oven temperature is required?
The oven should be preheated to 400°F (200°C).
What kind of pastry is used in this recipe?
The recipe uses two sheets of thawed frozen puff pastry.
How is the cinnamon applied to the pastry?
The cinnamon is sprinkled evenly over the thawed puff pastry sheets and gently rubbed in before rolling.
How do you shape the puff pastry into shells?
Roll the pastry tightly, slice into 6 pieces per sheet, flatten into discs, and press into a standard muffin pan.
How long is the initial bake for the empty shells?
The shells bake for 8-10 minutes on the top shelf until slightly puffed and golden.
What ingredients are in the custard filling?
The filling consists of beaten eggs, sugar, vanilla extract, crème fraîche, and orange zest.
How do you make room for the custard after the first bake?
Use a spoon to press the centers of the warm pastry shells down to create a deep cup shape.
How much custard should I put in each pastry shell?
Fill each pastry shell almost to the top with the custard mixture.
How long do the tarts bake once filled with custard?
They bake for an additional 8-10 minutes on the top shelf.
How do I know the custard is done baking?
The custard should be slightly set and just beginning to bubble.
What are the ingredients for the caramel topping?
The caramel is made using 8 tablespoons of sugar and 1/2 cup of orange juice.
How do you cook the caramel?
Combine sugar and orange juice in a saucepan over medium-high heat until it melts and turns into a rich amber color.
What is the fat content of one tart?
Each serving contains 10 grams of fat.
How many carbohydrates are in each tart?
There are 17 grams of carbohydrates per serving.
What amount of protein is in each serving?
Each tart provides 1.2 grams of protein.
How many eggs are needed for this recipe?
The recipe requires 2 beaten eggs for the custard filling.
What type of cream is used for the filling?
One cup of crème fraîche is used to ensure a creamy and velvety texture.
How much orange zest is required?
The recipe calls for 2 tablespoons of orange zest, typically from one orange.
When should the caramel be applied to the tarts?
Drizzle the warm caramel over the tarts after they have cooled slightly on a wire rack.
Is this recipe considered difficult to prepare?
No, it is described as an easy recipe that is perfect for impressing guests.
What type of vanilla is recommended?
The recipe specifies using 2 teaspoons of pure vanilla extract.
How do I prevent the caramel from burning?
Stir the mixture occasionally and monitor it closely as it transforms into an amber color.
What preparation is needed for the puff pastry?
The frozen puff pastry must be fully thawed before starting the assembly.
Where should the tarts be placed in the oven?
The tarts should be placed on the top shelf of the oven for both baking stages.
How many ingredients are in this recipe total?
The recipe uses 9 primary ingredients.
Can I serve these tarts warm?
Yes, the instructions suggest drizzling the warm caramel over them just before serving.
What is the total sugar amount used for both filling and caramel?
The recipe uses 2 tablespoons for the custard and 8 tablespoons for the caramel sauce.