Image générée par IA
Classic Portuguese custard tarts with flaky puff pastry shells, a fragrant lemon-cinnamon custard, and deeply caramelized tops.
Image générée par IA
Image générée par IA
A briefly simmered lemon-and-cinnamon syrup perfumes the custard without making it watery, while a hot oven sets the filling quickly and creates the characteristic caramelized freckles over crisp, layered pastry.
Cool completely, then refrigerate in a covered container for up to 3 days. For the best texture, do not stack the tarts without parchment between layers.
Reheat uncovered in a 200°C oven for 5 to 7 minutes, until the pastry is crisp and the centers are warm. Avoid microwaving, which softens the pastry.
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