Portugese Custard Tarts
Member recipe

Portugese Custard Tarts

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(16 ratings)

Member recipe by

Servings

Serves 1 - 12 Tartlets

My version of the yummy traditional tarts found in Portugal

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Ingredients

  • 1 whole egg (large)
  • 2 egg yolks (large)
  • 115g golden caster sugar
  • 2 tbsp cornflour
  • 400ml full fat (creamy) milk
  • 2 tsp vanilla extract
  • 1 sheet ready rolled puff pastry

Method

    1. Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6
    2. Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
    3. Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
    4. Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
    5. Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
    6. On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
    7. Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.

Comments, questions and tips

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Lucy's picture
Lucy
7th Nov, 2018
4.05
Always use this recipe! Definitely add some nutmeg and lemon juice to custard, and icing sugar dusted onto the pastry when rolling - as already recommended below :) very tasty
flickanse
24th Oct, 2018
5.05
Easy and very delicious :)
Bear1337
14th Oct, 2018
5.05
Works well, tastes and looks exactly as the real thing, BUT you need to tweak a few things first. Grate a bit of nutmeg and add whole cinnamon stick into the custard while.cooking and while cooling it. Reduce the sugar to 90g, otherwise it's too sweet. Also dust the puff pastry layers generously with icing sugar before stacking them. I cooked mine in buttered ramekins for 25 min on 220 C fan all the time. The custard rises while cooking, but sets down after cooling just like you would expect. Puff pastry gets dark brown colour and crispy.
Ken McQue's picture
Ken McQue
21st Aug, 2018
4.05
This recipe gives a quick way to make something akin to a Pasteis de Nata. I used the Mary Berry recipe for custard and added a little cinnamon, as the proper recipe has a cinnamon stick being boiled in a syrup. It also means you are using one third of the sugar content compared to the original. The result was very good - a tasty, crispy tart - my solution to colour & body was to crank the fan oven up to its maximum and to cook for 15-17 minutes, which had the desired effect. The only significant difference is that the original, with it's rough-puff pastry, does retain its crunch for a bit longer, but, if you make these, they shouldn't last long enough for you to find out!
vikanovak
13th May, 2018
1.05
Please don't follow this recipe. Don't waste your time and ingredients. If you've tried a real thing you will know the difference. Custard if flavorless and too sweet and cooking time takes twice as stated because of wrong temperature regime. Very disappointed and wouldn't recommend.
Katharine Campbell's picture
Katharine Campbell
28th Jan, 2018
I made these recently and sold them at a fundraiser food stall. They were very popular! I added a little extra vanilla (you can't have too much vanilla!). Also, after the recommended cooking time I found that they weren't crisp, the custard hadn't set enough and they were still a bit pale, so I tipped them carefully onto a baking tray (out of the muffin tin) and gave them another 5mins at 200c fan, and this did the trick. Of course they're not the same as the 'real' thing, but they make for a really tasty little tart. Thanks for the tip re icing sugar, I'll try that next time.
SundaysD
2nd Jun, 2017
Portugese? Really? Pastéis de nata are Just pastéis de nata. Variations from that cannot be named pastéis de nata... either stick with the original recipe and proud to get the right product or name it differently...
Debsr
28th Nov, 2016
Natas need a little sprinkle of nutmeg and some fresh lemon juice through the custard and I agree with the tip above about putting icing sugar in between the pastry sheet. Real Nataa take hours to make so this could be a quicker alternative. Or jump in your car and go to Pump Street Bakery in Orford, Suffolk where they're perfect!!
starrybuck
20th Aug, 2016
1.05
I just got back from Portugal last night. I've had the pasteis de nata many times during this and other trips. Very disappointed with this recipe - these tarts are nothing like the delicious Portuguese sweet. I'll search for another recipe and I would suggest you do the same - don't waste your time on this one as I did.
Nelson G
7th Aug, 2016
Please, folks. PLEASE... The word is PORTUGUESE . NOT Portugese. Besides it being annoying it also questions the accuracy of the posting if the person posting has trouble with spelling Portuguese when posting a Portuguese recipe .

Pages

thestral10
23rd May, 2015
can you use semi skimmed milk instead of full fat milk?
Evil Eve
18th Aug, 2016
5.05
I agree that the 1st time I made these, although tasted scrummy didn't quite look right. But here's a great tips that seemed to work. Instead of rolling pastry discs on flour roll them on icing sugar. It makes the end result crispy & flakey & looks perfect!
aiessa
1st Jun, 2016
generously sieve ground cinnamon & a little icing sugar onto pastry before rolling to give an aromatic taste to pastry.