Portuguese Egg Tarts: A Delicious Flaky Dessert

In a saucepan, combine the heavy cream, milk, sugar, and a pinch of salt. Heat the mixture over medium heat, stirring until the sugar dissolves and the mixture is warm (but not boiling).

In a separate bowl, whisk the egg yolks and vanilla extract. Slowly add the warm milk mixture to the egg yolks, whisking constantly to avoid curdling.

Pour the custard mixture back into the saucepan and cook over low heat until it thickens slightly, about 5 minutes. Do not let it boil.

Remove from heat and allow the custard to cool.

Assemble the Tarts:

Preheat your oven to 400°F (200°C).

Roll out the chilled puff pastry to about 1/8 inch thick and cut it into circles large enough to fit into your tart pans or muffin tin. Gently press the dough into the pans.

Fill each tart shell with the cooled egg custard mixture, leaving a small gap at the top.

Bake the Tarts:

Place the filled tart pans on a baking sheet and bake for 15-20 minutes, or until the pastry is golden brown and the custard is set with slight browning on top.

Let the tarts cool for a few minutes before serving.

Serving and Storage Tips: