PORTUGUESE CUSTARD TARTS
1 recipe Double Crust Pie Dough, wrapped in one piece, chilled
5 tbsp + 1 tbsp unsalted butter at room temperature
1 cup half-and-half cream
¾ cup milk
5 egg yolks
½ cup sugar
2 tbsp + 1 tsp cornstarch
1 tbsp vanilla extract
Makes enough pastry for one 2 crust pie
2 ⅓ cups all-purpose flour
4 tsp granulated sugar
1 tsp salt
1 cup cool unsalted butter, cut into small pieces
1 large egg, directly from the fridge
2 tbsp cold water
2 tsp white vinegar or lemon juice
Combine the flour, sugar and salt. Cut butter into small pieces (you can pull the butter from the fridge 30 minutes before adding) and add to the flour, mixing it in until the dough is a rough, crumbly texture.
Whisk the egg, water and vinegar or lemon juice and add it all at once, mixing until dough comes together. Shape dough into two logs or discs, wrap them in plastic and chill for at least one hour before rolling.
The pie dough can be frozen for up to six months and thawed in the refrigerator.
