Portuguese Custard Tarts

Mix 250 grams of plain flour with 1/2 teaspoon of salt.

Add 100 millilitres of ice-cold water and 1 tablespoon of white wine vinegar to the flour and mix with a knife.

Knead the mixture until it forms a rough dough and shape it into a ball.

Make two deep cuts in the dough and chill in the fridge for an hour.

Roll out the chilled pastry to about 20 centimeters.

Prepare 200 grams of butter by hitting it with a rolling pin until it's about 18 centimeters square.

Place the butter in the center of the pastry and fold the pastry over the butter.

Roll the pastry out north to south until it's three times the length of the butter square.

Fold the pastry into thirds and chill for 30 minutes.

Repeat the rolling and folding process two more times, chilling in between.

After the final chill, roll out the pastry and prepare to make the custard.

For the custard, mix 40 grams of plain flour with 60 millilitres of whole milk until smooth.

In a saucepan, combine 240 grams of caster sugar with 165 millilitres of cold water and a cinnamon stick, and heat until the sugar melts and reaches 100 Celsius.

Heat 250 millilitres of whole milk separately until boiling.

Combine the hot milk with the flour mixture and add 1/2 teaspoon of vanilla extract.

Pour the sugar mixture into the flour and milk mixture and whisk for 10 to 15 minutes until cooled.

Add 6 large egg yolks to the mixture and stir to combine.

Equipment Needed

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