Portugese Custard Tarts
Member recipe

Portugese Custard Tarts

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(22 ratings)

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Serves 1 - 12 Tartlets

My version of the yummy traditional tarts found in Portugal

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  • 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


    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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Amal Al Mujaini's picture
Amal Al Mujaini
1st Aug, 2019
Great recipe , it's easy to make , love it ! Note : I used white sugar , as I didn't have the brown available.
Anabela Pombo's picture
Anabela Pombo
24th May, 2019
OK, not Portuguese pasteis de nata sure, but lookalikes. Can be good, but pleeeaaaseee don't put nutmeg here!! you always spoil everything with that, rice pudding as well, it's cinnamon please!! Nutmeg it's not really the same, looks similar but not in taste!! Yes, I am a chef and I rather go to a good typical Portuguese Bakery but I also like to make Pasteis de Nata if I can deliver a good one! Happy sweet days !
16th May, 2019
If you're a Pasteis de Nata purist (as suggested by some of the comments on here!), then it is probably best to go to a Portuguese bakery or website to get 'the real thing'. However, this is an excellent version that's quick and easy to make. Mine came out exactly as I'd hoped- soft, creamy filling with a flaky crispy case and slightly burnt top. I used 3 yolks, no whole egg and vanilla pod, baked at 210 C, the custard bubbled nicely and didn't quite set. The recipe made 7 large tarts in muffin tins. They were delicious and I'll definitely be making them again, even if they're not authentically Portuguese!
Alan Ingram
3rd Mar, 2019
I like to save hard copies of recipes so I often use the print option. What I don't need is the waste of paper and ink by the programme printing all the reviews and comments.
Maplechops's picture
23rd Mar, 2019
Hi Alan, I also like to have hard copies. Why don’t you try to copy and paste the words of the recipe into a Word processor and printing that? You’re welcome!
Lucy's picture
7th Nov, 2018
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
24th Oct, 2018
Easy and very delicious :)
14th Oct, 2018
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
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!
13th May, 2018
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.


23rd May, 2015
can you use semi skimmed milk instead of full fat milk?
Espertina Caustica's picture
Espertina Caustica
25th Feb, 2019
Needs more egg yolk
Evil Eve
18th Aug, 2016
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!
1st Jun, 2016
generously sieve ground cinnamon & a little icing sugar onto pastry before rolling to give an aromatic taste to pastry.