Tortas de Guimarães with a Singaporean Twist

Ingredients

In this adaptation, we incorporate Singaporean Chinese flavors into the traditional Portuguese Tortas de Guimarães. The original recipe is modified by adding Chinese spices and flavors to the pastry dough and custard filling. This fusion creates a unique blend of cultures, resulting in a dish that is both familiar and adventurous. We alse have the original recipe for Tortas de Guimarães, so you can check it out.

• For the pastry: For the pastry:
• 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 (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon Chinese five-spice powder 1/4 teaspoon Chinese five-spice powder
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the custard filling: For the custard filling:
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 3 egg yolks 3 egg yolks
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon grated orange zest 1/4 teaspoon grated orange zest
• For the glaze: For the glaze:
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons granulated sugar 2 tablespoons granulated sugar

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 31g, 12g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, salt, Chinese five-spice powder, ground ginger, and ground cinnamon for the pastry dough.
2. 2.
   Add the cold, cubed butter to the dry ingredients and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
3. 3.
   Gradually add the cold water to the mixture, a little at a time, until the dough comes together. Knead lightly until smooth.
4. 4.
   Divide the dough into two equal portions and shape them into discs. Wrap each disc in plastic wrap and refrigerate for 30 minutes.
5. 5.
   In a saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together the sugar, egg yolks, cornstarch, vanilla extract, and orange zest.
6. 6.
   Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a custard consistency. Remove from heat and let it cool.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Roll out one of the chilled dough discs on a lightly floured surface until it is about 1/8 inch thick. Cut out circles using a round cookie cutter.
9. 9.
   Place a spoonful of the cooled custard filling onto each dough circle. Fold the dough over to form a half-moon shape and seal the edges by pressing them together with a fork.
10. 10.
    Repeat the process with the remaining dough and custard filling.
11. 11.
    Place the filled pastries on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the crust is golden brown.
12. 12.
    While the pastries are baking, prepare the glaze by combining water and sugar in a small saucepan. Heat over medium heat until the sugar dissolves. Remove from heat and set aside.
13. 13.
    Once the pastries are baked, remove them from the oven and brush the tops with the glaze.
14. 14.
    Allow the Tortas de Guimarães to cool before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky pastry texture.
• Chinese five-spice powder — Use a good-quality blend for the best flavor.
• Orange zest — Grate the orange zest finely to infuse the custard with a subtle citrus aroma.
• Cornstarch — Mix the cornstarch with a small amount of cold milk before adding it to the hot milk to prevent lumps.
• Vanilla extract — Use pure vanilla extract for the best flavor.

Tips & Tricks

• For a more pronounced Chinese flavor, add a pinch of ground star anise to the pastry dough.
• Serve the Tortas de Guimarães warm with a scoop of vanilla ice cream for a delightful dessert.
• If you prefer a sweeter glaze, add a few drops of orange blossom water to the sugar syrup.
• Experiment with different shapes for the pastries, such as triangles or rectangles, to add visual interest.
• These pastries are best enjoyed on the day they are made, but they can be stored in an airtight container for up to 2 days.

Serving advice

Serve the Tortas de Guimarães as a delightful afternoon snack or as a dessert after a delicious Singaporean Chinese meal. Dust them with powdered sugar before serving for an elegant touch.

Presentation advice

Arrange the Tortas de Guimarães on a platter, garnished with fresh mint leaves and a sprinkle of ground cinnamon. The golden-brown pastries will be visually appealing and inviting.