The worldwide famous Portuguese dessert. The combination of a crusty outside and a creamy inside.
250grsweet puff pastry
500mlWhipping cream35% percent fat
1Lima zest(Portugueses use lemon zest, but my latin roots crave for lima)
Preheat the oven to 250º.
Extend the puff pastry and cut circles about 3 inches diameter. Place the circles at the bottom of a nonstick cupcake pan. Take the tray to the refrigerator while you make the filler of the tarts.
To start the filler cream, add the whipping cream into a big pot and mix until there aren’t any lumps of cream. Add the sugar, the yolks and the lima zest and mix until the sugar is dissolved.
Bring the pot to the stove at medium heat. Stir incessantly until the mix is thick. Remove from the stove and let it chill.
Now fill the cupcake forms with the cream and take to the oven for 15 minutes.
Let them chill and sprinkle with glass sugar and cinnamon.
Sometimes the filler cream is so thick that even when you stir it well you will still see a few lumps of cream. If that happens you can use a strainer to fix it. The final texture of this cream must be velvety and smooth.
The brown finish depends on your preferences. Here in Portugal they like to let the custard tart bake a little bit more until the surface is brown with small black spots. For my personal taste I avoid the black spots and the slightly burned taste.
Remember than the filler is made of egg yolks. This mean that you have to be extra careful with the mix and stir a lot to avoid burning it at the bottom of the pan.