Portuguese Custard Tarts

Ingredients

Directions

1. 1

   Preheat an oven to 350˚. Liberally flour a clean work surface and rolling pin with flour. Lay 1 puff pastry sheet flat on work surface. Roll out pastry as thin as possible with rolling pin. Then, roll pastry into a log as tightly as possible. Trim ends. Repeat with remaining sheet. Wrap in plastic film and refrigerate for 30 minutes.

2. 2

   Remove pastry from refrigerator and remove plastic film. Cut pastry into 1 ½ inch wide pieces. Place cut pieces of pastry into a mini muffin tin.

3. 3

   Dip index fingers in water. Press down both fingers into the center of the pastry round. Use fingers to flatten dough to the bottom of the muffin tin to a thickness of about 1/8 of an inch. Smooth the sides of the dough to create a lip. The sides should be thinner than the bottom.

4. 4

   Fill each cup with about 1 Tbsp. of custard. Bake for 20-25 minutes, turning once.

5. 5

   Remove tarts from oven and cool on a rack until just warm. To serve, top each tart with 1 raspberry, open side down, and sprinkle with confectioner’s sugar. Tarts are best enjoyed the day of.