Hi Bold Bakers. Every Monday is Bold Baking worldwide where we feature a recipe from
all around the world we have done so many so far and there's been a big bake here's
one of my favorite recipes from another country is a Portuguese tarts the little
tart with custard in the middle and puff pastry on the outside. It is a little taste of heaven.
So we started with this recipe on the stovetop I've got two pots here.
in one pot, I'm going to add in my sugar, water,
and a cinnamon stick. And then in my other pot, I'm going to add in milk and cream.
And then I'm going to put these on to a medium low heat.
Let them come to a simmer slowly. So as they're coming to a simmer we're going to make good
use of our time on follow me over here. And in this bowl, I have my egg yolks and a whole egg
and into this I am going to add in some corn flour. This is to thicken our clusters. And
then a nice big ol splash of vanilla extract just to add a lovely flavor.
And then all you want to do is just by hand whisk those ingredients together until it's smooth.
See like that nice and smooth and no lumps. So I'm going to check on my pots. Now I am going to turn
them off because both of these are simmering, so I'm going to leave the sugar pot here unless
that cinnamon infuse unleaded gas cool and have like a nice flavor. I'm going to take our cream
and milk pot and here's what I'm going to do. I'm going to pour a little bit of us into our eggs.
And then with my whisk swiftly,
I'm just going to mix that in.
This is called tempering your eggs and we're trying to make
at the same temperature as the milk cream mixture.
You do this so there isn't a kind of a shock when your eggs hit
a hot mixture. I'm going to add in the rest like those
swiftly whisk it. doopy doopy do
sound effects are encouraged. And then I'm going to pour my custard back into the pot.
So back now over a medium low he's and we are going to continue whisking
our Custard is just so it doesn't overcook. It stays nice and smooth.
Make sure when you're making custard don't walk away always be here to start
us so you don't get lumps of overcooked egg. So after a few minutes, you see this,
it starts to thicken just like this kind of hold the shape of the whisk
to turn off the heat. And then we're going to pour in our sugar syrup.
whisking as we go.
Now our cinnamon stick is still in there, but that's okay. Because we're going to
bring it over here and we're going to strain it removing any lumps and the cinnamon stick.
So this is why you always want to save a cluster to remove any little bits of
cooked egg or whatever might be in there. And then you end up with a lovely silky smooth,
delicious smelling custard. I can smell the cinnamon and the vanilla yum. Okay,
so but over to the side, let a cool down and we're going to get cracking on our pastry cases.
So here I have some sheets of puff pastry. Now this is storebought puff pastry you can
use homemade, I've got a recipe on my website, or you can use store boss store ball is usually like
nowadays very good quality and you get great results. So that's what I'm doing today. So I
have a little round cutter here. I'm just gonna cut out my circles. I don't roll out my pastry,
I just caught it as it is. And then just fit those little rounds into your cupcake pan.
Just like so pushing the pastry into the corners. When this bakes, you got this lovely
buttery pastry and then this softer kind of delicate custard on the inside what you'll
see in a few minutes, you'll find out. But look, these are looking good. Now let's fill it up with
our filling. I'm a devil for this because I always do this but go almost to the top of the pastry. I
love to like fill things maybe I go a little bit too much sometimes, but just fill it almost to the
top of the pastry or meetcha meet you halfway. So then it ensures you get a big mouthful of custard
and not mostly pastry, you get a good balance of each. And I baked these little tarts off at 500
degrees Fahrenheit or 250 degrees Celsius for roughly 15 minutes or so. And if at that point,
you don't have a black top like that iconic look a Portuguese tars has then turn on the
broiler and lightly broil them until you get a few little black spots and then they are ready.
Oh wow. So some got pretty big. So these aren't as bright as I want them to be on
top. So I'm going to blast them with the broiler just for a few seconds.
So I'm really happy with how these look even though they're a little bit
like black on some brighter on the others, but these are supposed to have that torch scorched
top so like for instance, this guy looks fantastic. And this one over here and
Even this one that looks like it's burnt like that looks amazing. As
you can see when they cooled down, they will kind of shrink a little bit. So in
a few minutes I can take them out of the tin and let them cool down to eat them.
Check these out homemade Portuguese tarts. Absolutely fantastic and warm from the oven. So
enjoy. Oh my gosh. So these little tarts are the whole package because you get a
lovely buttery layered pastry on the bottom but nice and crispy,
and then you get a nice delicate custard in the middle that has that flavor of vanilla
and that little bit of cinnamon that we put in there. You're absolutely delicious.
If you have an amazing dessert where you're from then let me know what it is
in the comments below and maybe you'll see your recipe featured as part of bowl baking worldwide.