A delightful take on the classic Portuguese custard tarts, with a simplified process and enhanced flavors.
Combine the flour, sugar, and salt in a food processor.
Pulse the ingredients briefly to avoid overmixing, which can affect the texture.
Add the cold butter and pulse until the mixture resembles coarse crumbs.
Ensure the butter is cold to achieve a flaky pastry.
Add water gradually and pulse until the dough forms small clumps.
Add water a tablespoon at a time to avoid overhydrating the dough.
Roll out the dough and cut into circles to fit the muffin tin.
Use a cookie cutter or a glass to cut uniform circles.
Press the dough into the muffin tin and chill in the freezer for 10 minutes.
Chilling helps the pastry hold its shape during baking.
Pre-bake the pastry at 350°F (180°C) for 10 minutes.
Use pie weights or beans to prevent the pastry from puffing up.
Dissolve the cornstarch in a portion of the cream in a mixing bowl.
Ensure the cornstarch is fully dissolved to avoid lumps.
Add the remaining cream, sugar, and egg yolks, whisking until smooth.
Whisk gently to avoid incorporating too much air.
Pour the custard into the pre-baked pastry cups.
Fill the cups only two-thirds full to prevent overflow.
Bake at 350°F (180°C) for 20-25 minutes until the custard is set.
The custard should be slightly jiggly in the center when done.
Cool the tarts completely before serving.
Cooling allows the custard to set fully and enhances the flavor.
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