These traditional Portuguese pastries by Chef Emeril Lagasse are little bites of creamy, flaky, buttery goodness.
I learned how to make these tartlets at my first job at a Portuguese bakery in my hometown.
They are very popular, and I cant go long without a fix.
Credit:Cedric Angeles; Food Stylist: Charlotte Martory; Prop Stylist: Pepper Hebert
They are simple to make at homeparticularly when you use frozen puff pastryand oh-so good.
The filling is almost like apudding," says Chef Emeril Lagasse.
Serve them as a perfectdessertbite, or with coffee and tea for a breakfast treat or mid-afternoon pick-me-up.
Ingredients
Unsalted butter, softened
All-purpose flour, for work surface
2(14-oz.)pkg.
Repeat with remaining puff pastry sheet.
Immediately remove from heat; cover with lid.
Set aside, and let steep for 30 minutes.
Preheat oven to 425F.
In a medium bowl, whisk together yolks, granulated sugar, and cornstarch until thickened and pale yellow.
Gradually add steeped cream, whisking constantly.
Pour mixture through a fine mesh strainer into a bowl; discard solids.
Set custard filling aside.
Place paper liners inside each pastry-lined muffin well.
Bake at 425F until bottoms of pastry become opaque and slightly firm, 2 to 3 minutes.
Remove from oven, and reduce oven temperature to 350F.
Divide custard filling evenly among pastry shells (about 2 1/2 tablespoons per shell).
Bake until lightly golden and custard is set, 20 to 25 minutes.
Remove from oven; let cool in muffin tray 5 minutes.
Transfer pastry shells to wire racks, and let cool 5 minutes.
Sprinkle with powdered sugar; serve warm or at room temperature.
