Recipes : Portuguese Custard Tartlets : Food Network

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Portuguese Custard Tartlets
Recipe courtesy Emeril Lagasse

Ingredients
16 store-bought mini pie crusts
6 egg yolks, lightly beaten
3/4 cup sugar
Pinch salt
1 1/2 cups heavy cream
1 tablespoon cornstarch
Confectioners' sugar, optional
Ground cinnamon, optional

Directions
Preheat the oven to 350 degrees F.

Line the mini pie crusts with parchment paper or paper muffin cup liners and fill
with dried beans or pastry weights. Place on a baking sheet and bake until set,
golden around the edges and on the bottom, and almost completely cooked, about 15
to 20 minutes. Remove from the oven and remove the paper and weights and set aside
to cool.

In a mixing bowl, whisk the egg yolks, sugar and salt until mixture is pale
yellow, smooth and thick. In a separate bowl, whisk a small amount of the cream
into the cornstarch until smooth. Add the remaining cream and whisk to combine.
Add the cream mixture to the egg mixture, whisking until the sugar is completely
dissolved. Divide the mixture between the pre-baked pastry shells, about 2
tablespoons per pie shell. Bake until the custard is set around the edges but
still slightly jiggly in the center, about 20 minutes. Remove from the oven and

allow to cool to room temperature before serving. Sprinkle with confectioners'
sugar and cinnamon before serving, if desired.