Portuguese Custard Tartlets

[nverland]

Portuguese Custard Tartlets
Active Time: 1 hr Total Time: 1 hr 30 mins Servings: 18

Ingredients

Unsalted butter, softened
All-purpose flour, for work surface
2 (14-oz.) pkg. frozen puff pastry (such as Dufour), thawed
1 1/2 cups heavy whipping cream
1/4 tsp. finely grated orange zest (from 1 orange)
1/2 vanilla bean, halved lengthwise and seeds scraped
6 large egg yolks
3/4 cup granulated sugar
1 Tbsp. cornstarch
Powdered sugar

Directions

Lightly grease 18 wells of a standard-size muffin tray with butter. On a lightly floured work surface, roll 1 puff pastry sheet into a 15-inch square (about 1/8 inch thick). Using a 5-inch round cookie cutter (or cutting around a 5-inch-diameter bowl), cut out 9 pastry rounds (the number of rounds per sheet may vary according to brand). Repeat with remaining puff pastry sheet. Tuck puff pastry rounds into prepared muffin wells; cover with plastic wrap, and chill at least 30 minutes or up to 1 day.
Heat heavy cream, orange zest, and vanilla bean and scraped seeds in a small saucepan over medium; bring just to a boil. Immediately remove from heat; cover with lid. Set aside, and let steep for 30 minutes.
Preheat oven to 425°F. In a medium bowl, whisk together yolks, granulated sugar, and cornstarch until thickened and pale yellow. Gradually add steeped cream, whisking constantly. Pour mixture through a fine mesh strainer into a bowl; discard solids. Set custard filling aside.
Place paper liners inside each pastry-lined muffin well. Add pie weights or dried beans to liners; bake in preheated oven until pastry is set around edges, 6 to 8 minutes. Remove from oven; carefully remove paper liners and pie weights from muffin tray, and return tray to oven. Bake at 425°F until bottoms of pastry become opaque and slightly firm, 2 to 3 minutes. Remove from oven, and reduce oven temperature to 350°F.
Divide custard filling evenly among pastry shells (about 2 1/2 tablespoons per shell). Bake until lightly golden and custard is set, 20 to 25 minutes. Remove from oven; let cool in muffin tray 5 minutes. Transfer pastry shells to wire racks, and let cool 5 minutes. Sprinkle with powdered sugar; serve warm or at room temperature. Tartlets may be made up to 1 day in advance and stored in an airtight container in refrigerator for up to 3 days.

Review: The Plant Kitchen

[ysabetwordsmith]

The Plant Kitchen: 100 easy recipes for vegan beginners
Hardcover – January 14, 2020
by Ryland Peters & Small (Author)


We finished reading this cookbook today. It's not all that big, but some pages do have more than one recipe. The Introduction is just a couple paragraphs about plant-based eating. The chapters are Basic Recipes, Breakfast & Brunch, Light Bites & Snacks, Soups & Sides, Mid-Week Suppers, Feeding a Crowd, and Sweet Things. The Index seems to go primarily by main ingredients.

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