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Portuguese Custard Tarts

Irresistible Portuguese Custard Tarts: Creamy Delight Awaits

Experience the delightful taste of Portuguese Custard Tarts, a dreamy pastry treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: Portuguese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 package Puff Pastry Ensure it's completely thawed for easy handling.
For the Custard Filling
  • 1 cup Heavy Cream Can substitute with half-and-half for a lighter version.
  • 1 cup Whole Milk Skim milk works too, but may affect texture.
  • 1/2 cup Granulated Sugar Adjust to taste for your ideal sweetness.
  • 2 tablespoons All-Purpose Flour Cornstarch is a great gluten-free alternative.
  • 6 large Egg Yolks Whisk until pale for a luxuriously smooth custard.
  • 1 teaspoon Vanilla Extract Always use pure vanilla for the best results.
  • 1/2 teaspoon Ground Cinnamon Feel free to adjust or omit for the classic flavor.
  • 1 teaspoon Lemon Zest Orange zest can offer a different twist if desired.

Equipment

  • Muffin tin
  • Saucepan
  • whisk
  • Rolling Pin
  • Round Cutter

Method
 

Step‑by‑Step Instructions for Portuguese Custard Tarts
  1. Roll out your thawed puff pastry on a lightly floured surface until it's about 1/8-inch thick. Using a round cutter, cut out circles that are slightly larger than your muffin tin wells. Gently press the pastry into the bottom and up the sides of each well to form tart shells. Ensure there are no gaps for the custard to leak.
  2. In a medium saucepan, pour in the heavy cream and whole milk, heating over medium heat until it begins to simmer—avoid boiling. While that’s warming, whisk together the egg yolks, granulated sugar, and flour in a separate bowl until smooth. Once the milk mixture is hot, gradually whisk it into the egg mixture to temper the eggs, creating a silky custard.
  3. Return the custard mixture to the saucepan and cook over medium heat while stirring constantly for about 5-7 minutes. Keep stirring until the custard thickens and coats the back of a spoon—this indicates it's ready. Once thick, remove it from the heat and stir in the vanilla extract. Let the custard cool for a few minutes before filling the tart shells.
  4. While the custard cools, preheat your oven to 400°F (200°C). This hot oven will create the perfect environment for baking your Portuguese Custard Tarts, ensuring that the pastry crisps up beautifully while the custard sets properly.
  5. Using a ladle or a measuring cup, carefully pour the custard mixture into each puff pastry shell. Fill them to about 3/4 full, leaving some space for the custard to puff up as it bakes. Take your time to avoid overfilling, which can lead to spills during baking.
  6. Place the filled muffin tin in the preheated oven and bake for 15-20 minutes. Keep an eye on them; they should be golden brown and puffed up at the edges when done. The tops will have a slight wobble; that's the perfect sign that your Portuguese Custard Tarts are just right!
  7. Once baked, remove the tarts from the oven and allow them to cool for about 10 minutes in the tin. Then, gently transfer them to a wire rack to cool completely. Serve your Portuguese Custard Tarts warm or at room temperature for the best taste experience.

Nutrition

Serving: 1tartCalories: 200kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 150mgPotassium: 100mgSugar: 5gVitamin A: 5IUCalcium: 4mgIron: 3mg

Notes

For the best flavor, enjoy your Portuguese Custard Tarts the same day they are made. They can be stored in the fridge for a couple of days but are not as delightful when left too long.

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