Portuguese Custard Tarts
For me, Portuguese Custard Tarts are the ultimate showcase of puff pastry. They’re also the best custard tarts out there, with their creamy custard and crisp pastry creating the perfect balance. British Custard Tarts pale in comparison, mostly due to their shortcrust pastry. Traditionally, these tarts are baked in individual foil trays, which you can buy online. However, I’ve adapted the recipe for those spur-of-the-moment cravings when you have to make do with what’s in your kitchen. There’s nothing better than the random urge to make Portuguese Custard Tarts—the only problem is not eating them all!
Makes 12
Hands-on Time 30 minutes
Baking Time 13-20 minutes
Ingredients
Bread flour (for dusting)
140g caster sugar
140ml water
1 cinnamon stick
Peel from 1 lemon (use a vegetable peeler)
1 medium egg (for egg wash)
3 medium egg yolks
25g cornflour
Pinch of fine salt
350ml full-fat milk
1 1/2 tsp vanilla extract
Equipment
Rolling pin
Sharp knife
12-hole muffin tray
2 saucepans
Jam or electric thermometer
Large bowl
Hand whisk (silicone if possible)
Spatula
Wire rack
Method
1. Prepare the pastry
Roll the puff pastry into a 36cm x 32cm rectangle on a lightly floured surface.
Roll it up like a Swiss roll and cut into 12 equal pieces.
Flatten each piece into a circle slightly larger than the muffin tin holes.
Press the dough into the muffin tin, ensuring even sides. Chill for 30 minutes.
2. Make the syrup
In a saucepan, combine the sugar, water, cinnamon stick, and lemon peel.
Bring to a boil and heat until the syrup reaches 110°C/230°F. Remove from heat and set aside.
3. Make the custard
In a large bowl, whisk the egg yolks, cornflour, and salt until pale and thick.
Heat the milk and vanilla in a saucepan until steaming. Gradually whisk into the egg mixture.
Return the custard to the saucepan and cook over low heat, stirring constantly, until thickened.
4. Combine the custard and syrup
Remove the cinnamon stick and lemon peel from the syrup.
Whisk the syrup into the custard until fully combined.
5. Assemble and bake
Preheat the oven to 250°C/230°C (fan)/500°F/Gas Mark 8 (or 220°C/200°C (fan)/425°F/Gas Mark 7 if your oven doesn’t go that high).
Fill each pastry case with about 2 1/2 tbsp of custard.
Bake on the middle shelf for 13 minutes (or 20 minutes at the lower temperature), or until the pastry is golden and the custard is dark bronze.
6. Cool and serve
Remove the tarts from the tin and let them cool on a wire rack.
Serve with coffee and enjoy!
Enjoy!
