📝 About This Recipe
Born in the 18th century within the Jerónimos Monastery of Lisbon, these iconic custard tarts are a masterpiece of Portuguese pastry. Each bite offers a breathtaking contrast between the shatteringly crisp, spiral-patterned puff pastry and the silky, scorched cinnamon-infused cream. Achieving that signature 'burnt' leopard-spotting on top is the hallmark of a true artisan, bringing a deep caramel complexity to this beloved milk-based treasure.
🥗 Ingredients
The Laminated Pastry
- 250 grams All-purpose flour (plus extra for dusting)
- 1/4 teaspoon Salt (fine sea salt)
- 150 ml Water (cold)
- 200 grams Unsalted butter (high quality, softened to a spreadable consistency)
The Custard Base (Sugar Syrup)
- 250 grams Granulated sugar
- 150 ml Water
- 1 piece Cinnamon stick (Ceylon cinnamon preferred)
- 2-3 strips Lemon peel (yellow part only, no white pith)
The Custard Base (Milk & Thickener)
- 500 ml Whole milk (divided into 400ml and 100ml portions)
- 50 grams All-purpose flour (sifted)
- 6 large Egg yolks (at room temperature)
- 1 teaspoon Vanilla extract (optional, for modern flair)
For Serving
- 1 tablespoon Ground cinnamon (for dusting)
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
Prepare the dough by mixing flour, salt, and water in a stand mixer with a dough hook until smooth and slightly tacky. Wrap in plastic and rest for 20 minutes.
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2
Roll the dough into a large square. Spread one-third of the softened butter over two-thirds of the dough. Fold the unbuttered third over the middle, then fold the remaining buttered third on top (like a letter).
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3
Rotate the dough 90 degrees, roll 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.
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4
To make the syrup, combine sugar, 150ml water, cinnamon stick, and lemon peel in a saucepan. Bring to a boil and cook until it reaches 100°C (212°F) or until the sugar is fully dissolved and slightly syrupy. Do not stir.
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5
In a separate bowl, whisk 100ml of cold milk with 50g of flour until no lumps remain.
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6
Bring the remaining 400ml of milk to a simmer in a medium pot. Once simmering, whisk in the flour-milk mixture. Cook over medium heat, whisking constantly, until it thickens into a light roux-like consistency.
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7
Remove the milk mixture from heat. Slowly pour the hot sugar syrup into the milk mixture in a steady stream, whisking constantly. Remove the cinnamon stick and lemon peel.
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8
Allow the mixture to cool for 10-15 minutes, then whisk in the egg yolks one by one until the custard is smooth and bright yellow.
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9
Preheat your oven to its highest possible setting, ideally 250°C-290°C (480°F-550°F). Place a baking stone or inverted tray inside to get scorching hot.
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10
Cut the chilled dough log into 12 equal discs. Place each disc into a muffin tin or traditional tart mold. Using wet thumbs, press the center of the dough down and work it up the sides until it reaches the rim.
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11
Fill each pastry shell 3/4 full with the custard. Do not overfill, as the custard will rise during baking.
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12
Bake for 10-12 minutes until the pastry is golden brown and the custard has developed dark brown or black charred spots on top. Keep a close eye—high heat works fast!
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13
Cool in the tins for 5 minutes, then transfer to a wire rack. The pastry should be exceptionally crisp and the custard slightly jiggly.
💡 Chef's Tips
Use the highest quality butter you can find; the water content in cheap butter will make the pastry soggy rather than flaky. Wet your thumbs with cold water when pressing the dough into the molds to prevent sticking and ensure an even thickness. Don't be afraid of the 'burnt' spots on top; that caramelization is essential for the authentic flavor profile. If your oven doesn't reach 250°C, use the broiler for the last 1-2 minutes to achieve the charred effect. Strain your custard through a fine-mesh sieve before filling the shells to ensure a perfectly silky texture without any stray egg bits.
🍽️ Serving Suggestions
Serve warm, freshly dusted with a generous amount of ground cinnamon and a light sprinkle of powdered sugar. Pair with a 'Bica' (a strong Portuguese espresso) to cut through the richness of the egg custard. A glass of chilled Tawny Port makes for a sophisticated and traditional dessert pairing. Enjoy outdoors on a sunny afternoon for the full Lisbon 'Pastelaria' experience. Best eaten within 24 hours while the pastry maintains its structural crunch.