Food Network: Portuguese Custard Tartlets

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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

Instructions
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.