Tag: puff pastry

Portuguese Custard Tarts – The Hieronymites Got This Right

I’ve made custard tarts before, but never the world-famous Portuguese custard tarts, and I’m thrilled to report the results were shockingly good. This really was one of the best pastries I’ve ever enjoyed, custard or otherwise.

Which is a good thing, since they do require a bit of effort to produce. The recipe itself is simple, using just a few basic ingredients, but there are numerous steps, and a certain amount of finesse is required, but the results are so worth it. After watching a few dozen videos on the technique, I decided to try the short cut version first, which uses frozen store-bought puff pastry. The results were not good. Since puff pastry is leavened with yeast, and contains so many more layers of butter and dough, my crust turned out too thick, and gummy, and wasn’t nearly as thin and crispy as it should’ve been. It may have been my technique, but officially I’m blaming the dough.

So then I attempted an “authentic” dough recipe from scratch, which was infinitely better. It’s a little tricky to work with, since the dough is very sticky, but I think that’s one of the keys here. Seems like the extra moisture in the dough, which is activated by the very hot oven, is what creates the signature flaky, crispy texture.

As far as the custard goes, it’s a relatively simple procedure, and we even streamlined one of the steps. You’ll have to decide whether you’re going to include lemon, cinnamon, and vanilla, which are apparently considered optional ingredients in Portugal, but I really enjoy the flavor, and wouldn’t change a thing. Regardless of what you decide to add, or not add to yours, like I said in the video, these should be on everyone’s baking bucket list. So, I really do hope you give them a try soon. Enjoy!

For the dough:

1 cup all-purpose flour

1/4 teaspoon kosher salt

1/3 cup cold water

Note: adjust with more flour or water to achieve what’s shown in the video

1 stick (4 ounces) very soft, high-quality unsalted butter

For the sugar syrup:

3/4 cup white sugar

1/4 cup plus 1 tablespoon water

1 cinnamon stick (or 1/4 teaspoon ground)

zest from 1 lemon

For the custard base:

1/3 cup all-purpose flour

1/4 teaspoon kosher salt

1 1/2 cups milk

6 large egg yolks

1 teaspoon vanilla extract

– Bake tarts at 550 F. for 12 minutes or until the pastry is browned and bubbly, and the tops start to blister and caramelize.

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Roasted Red Pepper and Egg Tarts for #Sundaysupper

This week, #SundaySupper has a breakfast for dinner theme – one of my favorites so far – but since I posted a waffle recipe a few weeks ago, I wanted to make something more on the savory side. These tarts, with their tangle of roasted red peppers and onions and sunny-looking egg, caught my eye as I was flipping through my copy of Jerusalem: The Cookbook and I knew they’d be perfect!

I cooked my eggs for 13 minutes – a little longer than the original recipe called for – and they came out just how I like them, with thickened jelly-like yolks that aren’t too runny. The tarts were unlike anything I’d ever eaten, yet they still seemed homey and vaguely familiar.

Paired with a simple salad of baby lettuce tossed with olive oil and my favorite blackberry-ginger balsamic vinegar, they made a great light meal that we both really enjoyed.

Roasted Red Pepper and Egg Tart

These simple tarts have a surprisingly bold flavor. Pair them with baby lettuce tossed with oil and balsamic vinegar for a light meal.

Author: Lauren Keating

Serves: 6

Ingredients

2 red bell peppers, cut into thin strips
1 red onion, cut into thin strips
3 tablespoons olive oil
1 teaspoon fresh thyme
1 teaspoon cumin
1 teaspoon coriander
¼ cup loosely packed parsley, chopped
¼ cup loosely packed cilantro, chopped
1 sheet (1/2 package) puff pastry, thawed
1 egg, beaten
6 tablespoons low fat sour cream
6 eggs
sea salt and cracked pepper

Preparation

Heat oven to 400*F. Pile the peppers and onion on a baking sheet. Pour oil over top and sprinkle with thyme, cumin, and coriander. Use your hands to mix everything together. Spread out into an even layer and roast 30 minutes.
Line a second baking sheet with parchment. Unroll the pastry onto the sheet and cut into six squares. Use a fork to poke indentations all over the pastry, leaving a ¼ inch boarder around the edges. Refrigerate until ready to bake.
Increase the oven temperature to 425*F. Brush pastry with the beaten egg. Spread the center of each pastry square with 1 tablespoon of sour cream. Mix half of the parsley and cilantro into the roast vegetables then arrange onto the center of each pastry square, leaving a shallow crater in the center. Bake 10 minutes. Crack an egg into a small dish; carefully pour it onto one of the pastries, letting it settle into the crater that you left. Repeat with remaining eggs. Return to the oven and bake 10-15 minutes, or until the eggs are cooked to your liking.
Top with remaining herbs and season with salt and pepper. Serve immediately.

Nutrition Information

Calories: 386 Fat: 28.7 Carbohydrates: 22.6 Fiber: 1.9 Protein: 10.4

3.2.2089

Don’t miss any of the other great “Breakfast for Dinner” recipes from the Sunday Supper group!

Tres Leches Pancakes from La Cocina de Leslie

French Toast Casserole with Sautéed Apples from The Foodie Army Wife

Gluten Free Breakfast Pizza from Blueberries And Blessings

Basic Vegan Waffles from Killer Bunnies, Inc

Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious

Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi

Steak and Egg Tostadas from The Girl In The Little Red Kitchen

Breakfast Bowls from Jane’s Adventures in Dinner

Bacon and Egg Waffles from The Urban Mrs

Homemade Lox from Growing Up Gabel

Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina

Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine

Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes

Greek Frittata from Casa de Crews

Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks

Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake

Italian Turkey Meatballs (With a Secret) from What Smells So Good?

Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales

Red Pepper and Egg Galette from Healthy. Delicious.

Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons

Steak & Egg Bagel Sandwich from girlichef

Florentine Benedict from Supper for a Steal

Oatmeal Ice Cream from Treats & Trinkets

Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures

Baked Berry French Toast from Table For Seven

Open Faced BTC Sandwich from Peanut Butter and Peppers

Crustless Spinach Quiche from The Hand That Rocks The Ladle

Bacon ‘n Eggs Bread Pudding from gotta get baked

Denver Breakfast Ring from Curious Cuisiniere

Copycat Japanese McDonald’s from Ninja Baking

Crumpets with Whipped Honey Orange Butter from Kudos Kitchen By Renee

One Pan Full English Fry-up from Food Lust People Love

Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom

Joe’s Special, the Original San Francisco Treat from Webicurean

Bacon and Egg Breakfast Tarts from Vintage Kitchen Notes

Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips

Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies

Sour Cherry Crisp from Pies and Plots

Cream Dried Beef and Waffles from Cindy’s Recipes and Writings

Sausage breakfast casserole from My cute bride

Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from Sue’s Nutrition Buzz

Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles

Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood

Dulce de Leche Stuffed French Toast from Basic N Delicious

Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!

Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog

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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

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Minimal Monday: Heirloom Cherry Tomato Tart

You only need a few ingredients for this tart. A sheet of frozen puff pastry, and any soft spreadable cheese will do for the base. I used marscapone, but there are so many different varieties out there. Boursin or a fluffy goat cheese would be nice.

The cheese primes your canvas and gets it ready for whatever you want to arrange on top.

I chose heirloom cherry tomatoes. I got them from Trader Joe’s, but you can use sliced regular tomatoes, too. Or olives, artichoke hearts, caramelized onions, whatever floats your boat.

I filled in the gaps between my cherry tomato mosaic with little gobs of goat cheese.

This is a Minimal Monday style recipe. I didn’t even roll out the puff pastry, so you can transfer it from the package directly to a baking sheet. No flour, no rolling pin, no tricky transfer of the dough to the pan.

Heirloom Cherry Tomato Tart
serves 4 as an appetizer, or 2 for dinner
oven to 425F
1 sheet puff pastry, thawed
4 oz marscapone cheese (about 1/2 an 8 oz container) at room temperature
juice and zest of 1/2 lemon
about 1 lb heirloom cherry tomatoes (you won’t need quite that many) cut in half
1 or 2 ounces goat cheese for filling in the gaps
several large leaves of basil cut in thin ribbons, for garnish
salt and fresh cracked black pepper

Set the pastry sheet on a parchment lined baking sheet. No need to roll it out any further. Score a line around the edge of the pastry with a bread knife, about 1/2 inch in from the edge. Don’t cut all the way through. This will make a frame around your tart, and the pastry will puff up nicely around your filling when it bakes.
Mix the marscapone cheese with the lemon juice and zest. Add salt and black pepper to taste. Stir until the mixture is smooth. If you are using another kind of cheese, you may not need the lemon.
Spread the cheese evenly over the pastry, within the little frame that you etched in the dough. I first add the cheese in little blobs all over the dough, and then spread with a knife.
Arrange your tomato halves any way you like over the cheese.
Fill in the cracks with little bits of goat cheese.
Bake for about 20-25 minutes, until the crust is browned and everything is bubbly.
Garnish with ribbons of fresh basil.
Eat right away.

I have a busy week ahead, how about you?

One year ago today—

Blackberry Walnut Bran Muffins