Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 tablespoons brandy
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons grated lemon zest
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 6 large egg yolks
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
Special Equipment Needed:
- 2 (9-inch) tart pans with removable bottoms
- Electric mixer
- Whisk
- Medium saucepan
- Heat-proof bowl
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease tart pans with butter.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until combined. Beat in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, beating until combined.
5. Divide the dough in half and press into the prepared tart pans. Prick the bottom of the dough with a fork.
6. Bake for 15 minutes, or until golden brown. Remove from oven and let cool.
7. In a medium saucepan, combine the milk, brandy, lemon juice, and lemon zest. Heat over medium heat until just boiling.
8. In a heat-proof bowl, whisk together the cream, sugar, egg yolks, cinnamon, nutmeg, and cornstarch.
9. Slowly pour the hot milk mixture into the cream mixture, whisking constantly.
10. Pour the custard into the cooled tart shells.
11. Bake for 25 minutes, or until the custard is set.
12. Let cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 350°F
Serving Size: 2 (9-inch) tarts
Nutritional Information (per serving):
Calories: 590
Fat: 33g
Carbohydrates: 59g
Protein: 10g
Substitutions for Ingredients:
- Butter: margarine or coconut oil
- Milk: almond milk, oat milk, or soy milk
- Brandy: rum or whiskey
Variations:
- Add 1/2 cup of chopped nuts to the custard mixture
- Add 1/2 cup of dried fruit to the custard mixture
- Use a different type of citrus juice and zest
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before mixing
- Use a pastry brush to spread the butter evenly in the tart pans
- Let the custard cool completely before serving
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes, or until warmed through.
Presentation Ideas:
- Serve with a dollop of whipped cream
- Sprinkle with powdered sugar
- Drizzle with honey or caramel sauce
Garnishes:
- Chopped nuts
- Dried fruit
- Shaved chocolate
Pairings:
- Coffee
- Tea
- Red wine
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the custard is not setting, bake for an additional 5 minutes
- If the tart shells are too brown, reduce the oven temperature
Food Safety Advice:
- Refrigerate leftovers within 2 hours of baking
- Do not leave out at room temperature for more than 2 hours
Food History:
Portuguese custard tarts, or filhós, are a traditional Portuguese dessert that has been around for centuries. The recipe has evolved over time, but the basic ingredients remain the same.
Flavor Profiles:
This dessert has a sweet and creamy custard filling with a hint of citrus and spices. The tart shells are buttery and flaky.
Serving Suggestions:
- Serve as a dessert
- Serve as a snack
- Serve with a scoop of ice cream
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Region: Portuguese