EGG CUSTARD TARTS INSPIRED BY AVATAR THE LAST AIRBENDER

For the Avatar the Last Airbender version

Add all-purpose flour and powdered sugar along with unsalted butter to a food processor. Pulse together until the mixture resembles wet sand.

Once all 3 ingredients are mixed, add large beaten egg into the processor. Pulse until the mixture forms a soft ball of dough. Wrap in plastic wrap and refrigerate for about half an hour or until ready to use.

Combine hot tap water with superfine sugar and vanilla powder. Whisk until all of the ingredients are mixed together.

Add large beaten eggs to evaporated milk. Next add the water, sugar and vanilla powder mixture, whisking together in a regular size bowl.

Strain the mixture through a fine mesh sieve into a pour-friendly container for easy tart filling.

On a well-floured surface and with a well-floured rolling pin, roll the dough to a thickness of 6ml, followed by cutting into rounds slightly larger than the cupcake tin you’ll be using.

Begin lining the cupcake tin with the pastry rounds. Gently press the pastry down into the cup and press up against the sides. Don’t be afraid to roll out the rounds a little bit thinner if you think it’s necessary. You just want a whisp of crust showing above the tin.

Before adding the custard, remove any remaining foam from the egg mixture. Next, pour the mixture into each tart shell - filling ¾ of the way full. Place on a rimmed baking sheet (to prevent spilling) and bake in a 400°F oven for 10 minutes. Then, lower the heat to 350°F and bake for another 15 minutes, until the pastry is golden brown and the filling is set.

Once cool, pop the tarts out of the mold and serve them while nice and warm.

For the Portugese Version

First combine all-purpose flour with kosher salt. Whisk together until completely combined and add water.

Whisk together and then knead until a shaggy, sticky dough has formed and let rest on a well floured surface for 20 minutes underneath a bowl - DO NOT WRAP IN PLASTIC WRAP.

Once the dough has rested for 20 minutes, on a well -floured surface roll the dough out into a 12 inches x 12 inches square. Spread ⅓ of the unsalted, soft butter over ⅔ of the dough then fold into thirds. Rotate the dough 90 degrees and then roll out into a square and repeating the process one last time before adding the rest of the soft butter to 90% of the surface and leaving 1 inch uncovered. Watch the video above for more info on this step!

Moisten the 1-inch un-buttered area with wet fingers and tightly roll the dough into a log from the opposite end. Roll and press lightly to seal shut and wrap in plastic wrap and refrigerate for at least 2 hours, preferably overnight.

To make the custard, add granulated sugar, water, cinnamon stick, and lemon peel (make sure to wash thoroughly to remove any wax). Bring this mixture to a simmer so that the sugar is dissolved. Once dissolved, take it off the heat and let cool for 30 minutes.

Into a large bowl combine all-purpose flour, a third of the whole milk then whisk together thoroughly until thick and no lumps remain.

Pour the rest of the whole milk into a large saucepan and heat over medium-low heat until just simmering, at which point add the flour and milk mixture. Whisk constantly and cook 1-3 minutes until thick, gooey, and/or creamy.

Once mixed into a creamy pancake-like batter, kill the heat and add the sugar syrup along with vanilla powder (or vanilla extract). Whisk thoroughly to combine until slightly cooled off. Then add large egg yolks and whisk together into a smooth custard. **The hotter your mixture is, the faster you will have to whisk together in order not to scramble the eggs.For the sake of smoothness, strain through a fine mesh sieve to catch any errant lumps.

Retrieve the dough from the refrigerator. On a lightly floured surface, trim off the uneven edges of the dough roll and divide into 12 equally sized pieces. When looked at from the side, the rolls should have a tight buttered swirl.

Place the dough into the center of the cupcake tin and gently press it down from the center out - first trying to cover the bottom of the tin, followed by the sides. Rinse and repeat until the cupcake tin is full.

Fill each pastry ¾ of the way full with the custard mixture then place on a preheated baking sheet that has been sitting in a 500°F oven for about 20 minutes. Place the tin and baking sheet combo into a 500°F oven for 12-16 minutes, until the custard is puffed and the pastry is golden brown. Serve and enjoy!