Discover the essence of Portuguese tradition with these luscious Vanilla Cream Tarts. Each bite takes you on a journey through the sweet landscapes of Portugal, blending the creamy texture of vanilla custard with the crispy, golden layers of puff pastry. These tarts are more than just a dessert; they are a celebration of simple, yet rich flavors coming together to create a timeless culinary masterpiece.
Why These Tarts Will Capture Your Heart
- Authentic Flavor: Immerse yourself in the genuine taste of Portugal with the smooth, aromatic vanilla cream nestled within a flaky pastry shell.
- Perfect Harmony of Textures: The crisp pastry contrasted with soft, velvety cream offers an irresistible mouthfeel.
- Easy to Make, Hard to Forget: Despite their sophisticated appearance, these tarts are surprisingly simple to prepare, making them an unforgettable addition to your baking repertoire.
Ideal for Every Occasion
Whether it’s a festive celebration, a special family dinner, or a treat for yourself on a quiet afternoon, these Vanilla Cream Tarts are perfect. They add a touch of elegance and sweetness to any event, making every moment special.
Decoration Ideas to Elevate Your Tarts
- A Sprinkle of Powdered Sugar: Dust lightly for a snow-kissed look and a subtle sweetness.
- Lemon Zest Garnish: Add a sprinkle of lemon zest for a vibrant, citrusy contrast.
- Mint Leaf Accents: Place a fresh mint leaf on each tart for a splash of color and a hint of freshness.
Ingredients
- 1 vanilla pod
- 300 ml milk
- 200 g heavy cream
- 1 large piece of organic lemon peel
- 1 cinnamon stick
- 1 package of frozen puff pastry (6 slices; 450 g)
- Extra flour for dusting + 50 g
- Butter for greasing the form
- 7 medium egg yolks
- 150 g sugar
- Vanilla Infusion: Carefully split the vanilla pod and scrape the seeds into a pot. Combine with milk, heavy cream, lemon peel, and cinnamon stick. Bring to a boil, then remove from heat and let it infuse for about 15 minutes.
- Puff Pastry Preparation: Allow the puff pastry slices to slightly thaw side by side on a floured surface. Layer them together and roll out into a roughly 30 cm diameter circle. Grease a 22 cm springform pan and line it with the pastry, letting the edges extend slightly over the top. Chill this setup.
- Creamy Filling: Remove the vanilla pod and lemon peel from the infused milk, then bring it to a boil again. Whisk together the egg yolks with 50 g of flour and a bit of the hot milk until smooth. Gradually add this mixture back to the pot, stirring constantly, until it thickens like pudding.
- Baking: Preheat your oven to 200°C (180°C for fan-assisted ovens). Dissolve 200 g of sugar in 120 ml water by heating and stirring in a separate pot until clear. Gradually blend this syrup into the cream mixture. Pour it over the chilled pastry base and bake for about 30 minutes. For that characteristic Portuguese tart finish, broil for the last 2-3 minutes until the top is golden. Allow to cool in the pan.
Enjoy this delightful exploration of Portuguese sweetness and texture, where every tart is a piece of culinary art waiting to be savored.
