Portuguese · Portugal
Slow-Fermented Puff Pastry Egg Tarts
A traditional Portuguese egg tart with a slow-fermented puff pastry for enhanced flakiness and depth of flavor.
75 minutes6 servings
Ingredients
Method
- Prepare slow-fermented puff pastry by mixing 2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup cold water, and 1/4 cup vegetable oil. Knead, wrap, and refrigerate for 24 hours.
- After fermentation, roll out the dough and cut into 6 circles. Place in greased muffin tin and prick with a fork.
- In a saucepan, combine sugar, flour, egg yolks, milk, cream, and vanilla. Cook over medium heat, stirring constantly, until thickened.
- Pour the custard into the pastry shells and let cool to room temperature.
- Sprinkle with cinnamon and serve chilled.