Portugese Custard Tarts
Member recipe

Portugese Custard Tarts

  • 1
  • 2
  • 3
  • 4
  • 5
(29 ratings)

Member recipe by

Servings

Serves 1 - 12 Tartlets

My version of the yummy traditional tarts found in Portugal

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

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

Sign in or create your My Good Food account to join the discussion.
dianef66
1st Jul, 2020
5.05
I love this recipe. I have tried other recipes and never had any success. This is simple. Probably not authentic, although I have eaten a lot of these tarts in Portugal and I would struggle to tell the difference. I am not sure why people are struggling with it. Make sure they look well cooked before you take them out of the oven. The custard should be a bit burnt.
ACD User
31st May, 2020
Very disappointing. Not what was expected. The recipe was unclear and included a typo. The recipe did not tell you how much custard to put in the tarts and there was an explosion in my oven. They did not go golden in 25 mins. Not impressed. This needs improvement.
dianef66
1st Jul, 2020
5.05
Divide the custard evenly between the tarts. Quite simple and I find the recipe works every time.
Kate Bourn's picture
Kate Bourn
24th May, 2020
2.05
This needs to be blind baked before attempting it if you want them to look like the traditional desserts. So disappointed in myself for not going with my gut and blind baking them. They will taste great I have no doubt in that but they won’t look aesthetically pleasing as I had hoped. If I were you I would blind bake the cases first!
dianef66
1st Jul, 2020
5.05
I don’t blind bake and they always come out crispy. I use a metal Yorkshire pudding tin. Maybe your oven is not quite hot enough.
ray627
8th Feb, 2020
4.05
Just made these for the first time ,used vanilla pod not essence ,tasted great and looked like Pastei de nata even if it isnt for the purists ,will certainly make these again
Shaun Delamere's picture
Shaun Delamere
26th Dec, 2019
1.05
The custard bit is fine sadly puff pastry is incorrect was massively disappointed
Jackie49
3rd Dec, 2019
3.05
Like most others who have commented, I found the sugar content too high (and I had already reduced the amount to about 90g), and I also upped the temperature to 200 for an additional 5 minutes. I cut the pastry wheels quite thinly and then rolled out quite thinly too because I wanted to make mini tarts - about 20 in all. The pastry was lovely and flakey and the content pleasantly soft and sweet, but nothing really special to write home about! Probably if I made again, would put even less sugar and more nutmeg or cinnanmon....sorry to all you purists!
Amal Al Mujaini's picture
Amal Al Mujaini
1st Aug, 2019
4.05
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 !

Pages

thestral10
23rd May, 2015
can you use semi skimmed milk instead of full fat milk?
Helen Rhodes's picture
Helen Rhodes
27th Apr, 2020
4.05
To get a more authentic look roll the pastry sheet really tightly into a long sausage. The length of the pastry sheet. Cut into 12 equal pieces. Then put the sections in your muffin tin. Squash down and the work up the edges of the tin. Fill the custard to the top. (I also didn’t wait for the custard to cool on the second batch) hope this helps
Espertina Caustica's picture
Espertina Caustica
25th Feb, 2019
Needs more egg yolk
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.