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Portuguese custard tarts

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  • Plain Flour - 2 tbs
  • Icing Sugar - 2 tbs
  • Puff Pastry - 375g
  • Caster Sugar - 250g
  • Lemon Zest - 2 strips
  • Cinnamon - 1 Stick
  • Eggs - 2
  • Egg Yolks - 4
  • Corn Flour - 50g
  • Whole Milk - 500ml
  • Vanilla - Pod of
  • Cinnamon - To serve


  • STEP 1 Roll the pastry Mix the flour and icing sugar, and use this to dust the work surface.
  • Roll the pastry out to make a 45 x 30cm rectangle.
  • Roll up lengthways to create a long sausage shape.
  • STEP 2 Cutting pastry into rounds Cut the pastry into 24 wheels, about 1-2cm thick.
  • STEP 3 Roll out each pastry portion Roll each wheel lightly with the rolling pin to fit 2 x 12-hole non-stick fairy cake tins.
  • STEP 4 Press pastry into the tin Press the pastry circles into the tins and mould into the tins to make thin cases.
  • Chill until needed.
  • STEP 5 Make the infused syrup Heat the oven to 220C/fan 200C/gas 7.
  • Make a sugar syrup by bringing the sugar, 200ml water, lemon zest and cinnamon stick to the boil.
  • Reduce until syrupy, allow to cool, then remove the cinnamon and lemon.
  • Whisk the eggs, egg yolks and cornflour until smooth in another large pan.
  • STEP 6 Making custard Heat the milk and vanilla pod seeds in a separate pan until just below the boil.
  • Gradually pour the hot milk over the eggs and cornflour, then cook on a low heat, continually whisking.
  • STEP 7 Add syrup to custard Add the cooled sugar syrup to the custard and whisk until thickened slightly.
  • STEP 8 Pour custard into the tins Pour the custard through a sieve.
  • Pour into the pastry cases and bake for 15 minutes until the pastry is golden and the custard has darkened.
  • STEP 9 cool and dust with icing sugar Cool completely in the tins then sift over icing sugar and ground cinnamon to serve.
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