Description
A deliciously creamy and indulgent Giant Portuguese Custard Tart, perfect for dessert lovers.
Ingredients
Scale
- 1 sheet puff pastry (thawed, if frozen)
- Butter, for greasing
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3 tbsp cornstarch
- 1 cup (200 g) granulated sugar
- 1 cinnamon stick (or ½ tsp ground cinnamon)
- 1 strip lemon peel (or orange peel)
- 4 large egg yolks
- 2 tsp vanilla extract
- Powdered sugar (optional garnish)
- Ground cinnamon (optional garnish)
Instructions
- Preheat oven to 475°F (245°C). Grease a 9-inch tart pan or springform pan.
- Roll out the puff pastry sheet to fit your tart pan. Press it into the pan, letting excess hang over the edges.
- Chill in the refrigerator while you prepare the custard.
- In a saucepan, whisk milk, cream, and cornstarch until smooth.
- Add sugar, cinnamon stick, and lemon peel. Heat over medium until mixture thickens, whisking constantly.
- Remove cinnamon and lemon peel.
- In a separate bowl, whisk egg yolks. Slowly temper with a little of the hot mixture, then pour back into the saucepan.
- Stir in vanilla extract. Cook for 1–2 minutes until smooth and creamy. Remove from heat.
- Pour custard into the prepared puff pastry shell.
- Bake 20–25 minutes, until the top is golden with dark caramelized spots. The custard should be just set but still slightly jiggly.
- Let cool for 10 minutes before slicing.
- Dust with powdered sugar and a sprinkle of cinnamon before serving.
- Best enjoyed warm, with the custard still creamy inside.
Notes
- Ensure the puff pastry is fully thawed before use.
- For a richer flavor, use fresh lemon or orange peel.
- Adjust the amount of sugar based on your sweetness preference.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg