📝 About This Recipe
Transport your senses to the cobblestone streets of Belém with this iconic Portuguese custard tart. Featuring a shatteringly crisp, laminated pastry shell and a silky, scorched cream center infused with cinnamon and lemon, it is the pinnacle of European confectionery. The contrast between the caramelized 'burnt' spots on top and the buttery, salty crunch of the crust makes this pastry an unforgettable sensory experience.
🥗 Ingredients
The Laminated Pastry
- 250 grams All-purpose flour (plus extra for dusting)
- 1/4 teaspoon Salt (fine sea salt)
- 150 ml Cold water
- 200 grams Unsalted butter (high-quality, softened to a spreadable consistency)
The Sugar Syrup
- 250 grams Granulated sugar
- 150 ml Water
- 1 piece Cinnamon stick
- 2 strips Lemon peel (avoid the white pith)
The Custard Base
- 300 ml Whole milk (divided into 50ml and 250ml)
- 40 grams All-purpose flour (sifted)
- 6 large Egg yolks (at room temperature)
- 1/2 teaspoon Vanilla extract (optional)
Garnish
- 1 tablespoon Ground cinnamon (for dusting)
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a stand mixer or bowl, combine 250g flour, salt, and 150ml water. Mix until a soft, tacky dough forms. Knead for 5 minutes until smooth, then cover with a damp cloth and rest for 20 minutes.
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2
On a floured surface, roll the dough into a 12-inch square. Spread 1/3 of the softened butter over the middle two-thirds of the dough, leaving a border. Fold the unbuttered third over the center, then fold the other third over that (like a letter).
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3
Rotate the dough 90 degrees, roll it out again, and repeat the buttering and folding process two more times until all butter is used. Finally, roll the dough into a tight log, wrap in plastic, and chill for at least 2 hours (or overnight).
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4
Prepare the syrup: In a small saucepan, combine sugar, 150ml water, cinnamon stick, and lemon peel. Bring to a boil and cook until it reaches 220°F (105°C) on a candy thermometer. Do not stir. Remove from heat and set aside.
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5
In another saucepan, whisk 40g flour with 50ml of the cold milk until a smooth paste forms. Bring the remaining 250ml milk to a scald (just below boiling) and slowly whisk it into the flour paste.
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6
Cook the milk-flour mixture over medium heat, whisking constantly for 2-3 minutes until thickened to a custard-like consistency. Remove from heat.
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7
Remove the cinnamon stick and lemon peel from the sugar syrup. Pour the syrup into the milk mixture in a thin, steady stream, whisking constantly until smooth and combined.
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8
Let the mixture cool for 10 minutes, then whisk in the 6 egg yolks one by one until the custard is yellow and glossy. Strain through a fine-mesh sieve to ensure total smoothness.
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9
Preheat your oven to its highest setting, ideally 500°F-550°F (260°C-290°C). Place a baking stone or inverted baking sheet inside to get very hot.
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10
Cut the chilled dough log into 12 equal slices (about 1 inch thick). Place each slice cut-side down into the wells of a muffin tin or traditional tart molds.
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11
Dip your thumbs in cold water and press the dough into the bottom and up the sides of the molds, ensuring the dough is thinner on the bottom and slightly thicker at the rim.
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12
Fill each pastry shell 3/4 full with the custard. Do not overfill, as the custard will rise during baking.
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13
Bake for 10-12 minutes on the preheated stone/sheet until the pastry is golden-brown and the custard has dark brown 'scorched' spots on top.
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14
Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack. The custard will settle as it cools.
💡 Chef's Tips
The secret to the 'shatter' is a very hot oven; if your oven doesn't reach 500°F, use the broiler for the last 2 minutes to get the char. Always strain your custard to remove any bits of cooked egg for a professional, silky mouthfeel. Do not overwork the dough once the butter is added, or you will lose the distinct flaky layers. Ensure the sugar syrup reaches the correct temperature; if it's too thin, the custard won't set, and if it's too thick, it will be grainy.
🍽️ Serving Suggestions
Serve warm with a generous dusting of ground cinnamon and powdered sugar. Pair with a strong, dark espresso (a 'Bica') to balance the sweetness. A small glass of chilled Tawny Port makes for an exquisite evening pairing. Serve alongside fresh raspberries or strawberries for a bright, acidic contrast.