Portuguese Custard Tarts with 100+ Layer Laminated Dough Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the laminated dough:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">180g cold unsalted butter, 80% of it cubed and 20% melted</li><li class="ingredients-single-item">5g fine sea salt</li><li class="ingredients-single-item">100ml cold water</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">50g all-purpose flour</li><li class="ingredients-single-item">6 egg yolks</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">1 strip lemon peel (without white pith)</li><li class="ingredients-single-item">1 strip orange peel (without white pith)</li><li class="ingredients-single-item">1 vanilla pod, split lengthwise (or 1 tsp vanilla extract)</li><li class="ingredients-single-item">Ground cinnamon for dusting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Pastry scraper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the laminated dough. In a large bowl, combine the flour and salt. Pour in the cold water and melted butter (20% of your total butter amount). Mix gently with your fingers until just combined - don't overmix or develop the gluten too much as this will make your pastry tough. The dough should be slightly sticky but cohesive. Form into a rough ball, cover with plastic wrap, and refrigerate for 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the dough chills, prepare your filling. In a medium saucepan, combine the milk, cinnamon stick, citrus peels, and vanilla pod. Heat gently until steaming but not boiling. Remove from heat, cover, and allow the flavors to infuse for 15 minutes. This gentle infusion creates a delicately flavored custard without the harshness that can come from boiling the aromatics.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the sugar and flour. This pre-mixing prevents the flour from clumping when combined with liquid. Gradually whisk in about 100ml of the warm infused milk to create a smooth paste, then whisk in the egg yolks until fully incorporated. Remove the aromatics from the remaining milk, then gradually whisk the milk into the egg mixture. Return everything to the saucepan.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cook the custard over medium-low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon - about 5-7 minutes. The custard should reach 82°C (180°F) to properly thicken without scrambling the eggs. Immediately strain through a fine mesh sieve into a bowl, place plastic wrap directly on the surface (to prevent a skin from forming), and allow to cool to room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Now, return to your dough. On a lightly floured surface, roll it into a rectangle about 30cm x 20cm. Take the remaining 80% of your cold cubed butter and distribute two-thirds of it evenly over two-thirds of the dough, leaving a third of the dough butter-free. This is the beginning of your lamination process that will create those magnificent 100+ layers.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold the dough like a letter: fold the unbuttered third over the center, then fold the remaining buttered third on top. Seal the edges by gently pressing down. Turn the dough 90 degrees so the open end faces you. Roll out again to a 30cm x 20cm rectangle, being careful not to let the butter break through the dough. Distribute half of the remaining butter over two-thirds of the dough and repeat the letter fold. Wrap in plastic and refrigerate for 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>After chilling, roll the dough again into a rectangle and distribute the last of the butter. Complete one more letter fold, wrap, and refrigerate for another 30 minutes. This methodical process of rolling, buttering, folding, and chilling creates the delicate layers that make these tarts so special - each layer of butter creates steam during baking that pushes the dough layers apart.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the final lamination step, roll the dough into a rectangle about 45cm x 30cm. Starting from the short edge, roll the dough tightly into a log. This spiral rolling creates the distinctive circular pattern of layers in the finished tarts. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour, or ideally overnight. This resting period relaxes the gluten and solidifies the butter, making the dough easier to work with.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Preheat your oven to its maximum temperature (usually 250-300°C/480-570°F). Place a baking stone or heavy baking sheet in the oven to heat. The intense heat is crucial for creating the characteristic caramelized top and properly cooking the pastry before the custard overheats.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the dough log from the refrigerator and trim the uneven ends. Cut the log into 12 equal pieces, about 2cm thick. Place each piece, cut side up, in a cup of the muffin tin. Dip your thumb in cold water and press into the center of each piece, working the dough outward and up the sides of the cup. The dough should be very thin and reach just above the rim. Work quickly so the butter doesn't soften too much.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Fill each pastry shell about three-quarters full with the custard. Don't overfill, as the custard will expand during baking. The custard should come to just below the rim of the pastry to allow for proper caramelization without overflowing.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the muffin tin on the preheated stone or baking sheet and bake for 12-15 minutes, until the pastry is golden and crisp and the custard has dark caramelized spots. The tarts are done when the pastry is cooked through but still maintains its structural integrity, and the custard has set but still wobbles slightly in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the oven and let cool in the tin for 5 minutes before carefully transferring to a wire rack to cool slightly. These tarts are traditionally enjoyed warm rather than hot - about 10-15 minutes after baking gives the perfect temperature where the pastry is still crisp and the custard is set but lusciously creamy. Dust with ground cinnamon if desired before serving.</li></ol>