Ingredients
Equipment
Method
- Mix the flour and salt in a bowl. Rub inthe chilled butter until the mixture resemble breadcrumbs
- Gradually add the about 4-6 tablespoons of the chilled water to form a dough.
- Roll out the dough into a rectangle on a lightly floured work surface
- Grate half of the frozen butter over the bottom two thirds of the dough.
- Fold down the top third of the dough and fold up the bottom third (as if folding a letter).
- Turn the folded dough 90 degrees and roll it out into a rectangle again. Grate the remaining butter over the bottom two thirds of the dough.
- Fold down the top third of the dough and fold up the bottom third.
- Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes
- Roll out the pastry into a rectangle and fold down the top third of the dough and then fold up the bottom third. Leave to rest in the fridge for about 30 minutes.
- Repeat the last step.
- Roll out the pasty on a lightly flouredsurface to a rectangle measuring about 20 by 30 cm. From the short side (20 cm) roll up the pastry tightly into a log and cut into 12 equal discs.
- Place 1 disc into the cup of a cupcaketin, swirl side up. Using wet fingers, gently press the pastry up the side of the tin working from the center outwards until the pastry just pokes over the top. Repeat for all the pastry discs.
- Chill for 20 minutes.
- Heat the oven to 475°F. Pour the lemon and cinnamon custard into the pastry cases, leaving a gap at the top.
- Bake for 15-18 minutes until the pastry is golden and crisp. The custard should be bubbling with tiny brown spots.
- Let the tarts cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy!!
Notes
Optional: The classic Portuguese style dish is optionally dusted with cinnamon for a bit more flavor.