It'll Be Fine: A Baking Show... Portuguese Egg Custard Tarts w/ Matt Santos (ep. 66)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: shortcrust pastry

Whole wheat adds fiber while shortcrust is often more economical.

Preheat the oven to 500°F.

Take the puff pastry out of the fridge and let it sit for a bit before using.

Use a vegetable peeler to peel the skin off the lemon, avoiding too much of the white pith.

In a pot, combine sugar, a stick of cinnamon, and a quart of water to boil, creating a syrup.

While the syrup is boiling, prepare the egg yolks (only the yolks are needed for this recipe).

Mix the oat beverage with the egg yolks and the lemon peel syrup once it has cooled slightly.

Pour the mixture into the prepared puff pastry shells.

Bake in the preheated oven for a short time to achieve a nice browning on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens