Pastel de Tentúgal

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (55g) lard, cold and cubed 1/4 cup (55g) lard, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the custard filling: For the custard filling:
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For dusting: For dusting:
• Powdered sugar Powdered sugar

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 24g, 12g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt for the crust. Add the cold butter and lard, then use your fingertips to rub the fats into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 200°C (400°F). Grease a tart pan or individual tart molds.
4. 4.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles slightly larger than the tart molds and press the dough into the molds, trimming any excess.
5. 5.
   In a saucepan, heat the milk over medium heat until it begins to steam. In a separate bowl, whisk together the sugar, eggs, and vanilla extract. Slowly pour the hot milk into the egg mixture while whisking continuously.
6. 6.
   Place the tart molds on a baking sheet and fill each with the custard mixture, leaving a small space at the top for expansion. Bake for 15-20 minutes, or until the crust is golden and the custard is set.
7. 7.
   Remove the tarts from the oven and let them cool in the molds for a few minutes. Then, transfer them to a wire rack to cool completely.
8. 8.
   Once cooled, dust the tarts with powdered sugar before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky crust.
• Lard — The lard adds richness and enhances the texture of the crust. If unavailable, you can substitute with an equal amount of vegetable shortening.
• Vanilla extract — Use pure vanilla extract for the best flavor.

Tips & Tricks

• For an extra touch of flavor, sprinkle cinnamon or nutmeg on top of the custard before baking.
• To achieve a crispier crust, blind bake the tart shells for a few minutes before adding the custard filling.
• Serve the Pastel de Tentúgal warm or at room temperature for the best taste and texture.
• If you prefer a sweeter custard, increase the amount of sugar in the filling to your liking.
• These tarts are best enjoyed within a day or two of baking.

Serving advice

Serve the Pastel de Tentúgal as a delightful dessert after a Portuguese-inspired meal. Pair it with a cup of freshly brewed coffee or a glass of port wine for a truly authentic experience.

Presentation advice

Arrange the Pastel de Tentúgal on a platter and dust them generously with powdered sugar. Garnish with a sprig of fresh mint or a dusting of cocoa powder for an elegant touch.