📝 About This Recipe
Born within the sacred walls of the Jerónimos Monastery in Lisbon, these iconic custard tarts represent the pinnacle of Portuguese 'Doçaria Conventual'. Each tart features a shatteringly crisp, laminated pastry shell filled with a silky, scorched egg custard infused with lemon and cinnamon. The contrast between the salty, buttery crunch and the sweet, creamy center makes this the ultimate global pastry obsession.
🥗 Ingredients
The Laminated Pastry
- 250 grams All-purpose flour (plus extra for dusting)
- 150 ml Water (room temperature)
- 1/4 teaspoon Salt (fine sea salt)
- 200 grams Unsalted butter (high quality, softened to a spreadable consistency)
The Sugar Syrup
- 250 grams Granulated sugar
- 125 ml Water
- 1 piece Cinnamon stick
- 2 strips Lemon peel (yellow part only, no white pith)
The Custard Base
- 300 ml Whole milk (divided into 250ml and 50ml)
- 35 grams All-purpose flour (sifted)
- 6 large Egg yolks (strained for extra smoothness)
Finishing
- 1 teaspoon Ground cinnamon (for dusting)
- 1 teaspoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a stand mixer or bowl, mix 250g flour, salt, and water until a soft, slightly sticky dough forms. Knead for 5 minutes until smooth, then cover and rest for 20 minutes.
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2
On a floured surface, roll the dough into a 12-inch square. Spread one-third of the softened butter over two-thirds of the dough, leaving a 1-inch border.
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3
Fold the unbuttered third over the middle third, then fold the remaining buttered third over that (like a letter). Rotate 90 degrees, roll out again, and repeat the buttering and folding process two more times.
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4
For the final fold, roll the dough into a large rectangle. Spread the last bit of butter and roll the dough tightly into a log. Wrap in plastic and chill for at least 2 hours or overnight.
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5
Prepare the syrup: Combine sugar, water, cinnamon stick, and lemon peel in a saucepan. Bring to a boil and cook until it reaches 212°F (100°C). Do not stir. Remove from heat.
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6
In a separate bowl, whisk 50ml of cold milk with 35g flour until a smooth paste forms. Bring the remaining 250ml of milk to a simmer.
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7
Gradually whisk the hot milk into the flour paste. Return the mixture to the pan and cook over medium heat for 1-2 minutes until thickened to a heavy cream consistency.
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8
Slowly pour the warm sugar syrup into the milk mixture in a steady stream, whisking constantly. Remove the cinnamon and lemon peel. Let it cool for 15 minutes.
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9
Whisk the egg yolks into the cooled mixture until perfectly smooth and golden. Strain through a fine-mesh sieve.
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10
Preheat your oven to its highest setting, ideally 500°F-550°F (260°C-290°C). Place a baking stone or inverted tray inside to get hot.
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11
Cut the chilled dough log into 12 equal pieces (about 1 inch thick). Place each piece cut-side down in the wells of a muffin or tart tin.
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12
Dip your thumbs in cold water and press the dough into the bottom and up the sides of the molds, ensuring the pastry is slightly thinner at the bottom and thicker at the rim.
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13
Fill each pastry shell 3/4 full with the custard. Bake for 10-12 minutes until the pastry is golden brown and the custard has dark, caramelized 'burnt' spots on top.
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14
Let cool in the tin for 5 minutes, then transfer to a wire rack. The pastry will become incredibly crisp as it cools.
💡 Chef's Tips
Use a high-fat European-style butter for the best lamination and flavor. Ensure your oven is truly at its maximum temperature; the high heat is what creates the signature charred spots without overcooking the yolks. Don't skip straining the custard; it is the secret to that professional, glass-like interior texture. If the dough is too springy when pressing into molds, let it rest for 5 minutes to relax the gluten. Always use fresh lemon peel and avoid the white pith to prevent any bitterness in the syrup.
🍽️ Serving Suggestions
Serve warm, freshly dusted with a generous amount of ground cinnamon. Pair with a 'Bica' (a strong Portuguese espresso) to balance the sweetness. Enjoy alongside a small glass of chilled Tawny Port wine for a decadent afternoon treat. For a traditional touch, offer powdered sugar on the side for guests to customize their sweetness level. Best eaten the same day they are made to enjoy the maximum contrast in textures.