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Portugese Custard Tarts

Discussion in 'La Cuisine' started by Merlin5, May 1, 2019.

  1. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 13,921

    Location: Finchley Central, London

    Thanks Raymond. I added the eggs, was ok, kinda pale yellow so I've added one extra yolk and it's a good colour now. I've got tons of custard left, any idea how long I can keep it in the fridge?

    Oven has just reached maximum 270c, so in they go! :D

    I hope they don't spilll over, lol.

    [​IMG]
     
  2. Muska

    Wise Guy

    Joined: Dec 15, 2013

    Posts: 1,771

    Location: Armitage

    Looking forward to seeing the results!
     
  3. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 13,921

    Location: Finchley Central, London

    They're bubbling away and browning nicely! Couple of them look like they're threatening to spill over but they're holding.. This is a real test of my oven that it doesn't blow up, it's so hot in my kitchen right now.
     
    Last edited: May 7, 2019
  4. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 13,921

    Location: Finchley Central, London

    Oh.. my … word. :cool:

    Pretty much perfection I think. Look great, and taste awesome. I'm quite proud of myself.

    I've eaten one, still way too hot really, nearly burnt my tongue but wow, so crispy with a super creamy custard. And I can really taste the cinnamon as well.
    Excuse the excess of photos, gotta see them from all angles of course, lol.

    And as promised, the crunch test video below. Listen with headphones. :D
    Raymond, I gave you a credit in the video description. :)

    [​IMG]


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    [​IMG]

     
    Last edited: May 7, 2019
  5. Raymond Lin

    Capo Crimine

    Joined: Oct 20, 2002

    Posts: 62,386

    Location: Wish i was in New York

    ASMR heaven!

    That’s the right noise! The Lidi ones do not do that.
     
  6. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 13,921

    Location: Finchley Central, London

    Thanks, that's a great compliment! Yes it is quite ASMR isn't it. :D
    I so very nearly binned the dough this afternoon when I thought I'd messed it up. Glad I didn't.
     
  7. Raymond Lin

    Capo Crimine

    Joined: Oct 20, 2002

    Posts: 62,386

    Location: Wish i was in New York

    Btw, the cooking class I went to was only 2hrs and the whole thing was done within that time, you really don’t need to rest the dough that long at all.

    You can dib your fingers in water when spreading the dough into the tins. To help.
     
    Last edited: May 7, 2019
  8. Muska

    Wise Guy

    Joined: Dec 15, 2013

    Posts: 1,771

    Location: Armitage

    That crunch! :eek::cool:

    That's made me seriously hungry for these! Top effort, well done!
     
  9. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 13,921

    Location: Finchley Central, London

    Thanks Muska :)

    Raymond, that's fine by me if I can shorten the time of the process, I'd rather not wait 2 hours tbh.
    Yep, I filled a glass of water and kept my fingers and thumbs wet when I moulded the dough into the tins.
     
  10. Raymond Lin

    Capo Crimine

    Joined: Oct 20, 2002

    Posts: 62,386

    Location: Wish i was in New York

    Start making the custard.

    When the sugar is cooling, use that hour to make the dough and rest within that time.

    You can then put it together in the end, the whole thing should take 90mins.
     
  11. akaFonzie

    Gangster

    Joined: Jun 1, 2014

    Posts: 392

    Always see these looking delicious in some of the cake shops round 'ere but cinnamon is a no go for me!
     
  12. Raymond Lin

    Capo Crimine

    Joined: Oct 20, 2002

    Posts: 62,386

    Location: Wish i was in New York

    You can’t taste the cinnamon really, in Portugal they would sprinkle them on top when served (or icing sugar).