Portuguese custard tarts

These bite-sized Portuguese custard tarts are sweet, eggy and utterly moreish. Best served with really good coffee, they make a delicious afternoon tea-time treat.

  • 30 mins cooking
  • Makes 12 Piece
  • Print


Portuguese custard tarts
  • 1 sheet ready-rolled butter puff pastry
  • 2 teaspoon caster sugar, plus 3/4 cup extra
  • 1/4 cup (60ml) water
  • 2 tablespoon cornflour
  • 2 tablespoon custard powder
  • 2 cup (500ml) milk
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract


Portuguese custard tarts
  • 1
    Stand the pastry sheet on the kitchen bench for 5 minutes or until partially thawed. Grease a 12-hole (1/3-cup/80ml capacity) muffin pan.
  • 2
    Cut pastry sheet in half, sprinkle with sugar, stack halves on top of each other. Roll the pastry up tightly from the short side, then cut the log into 12 x 1cm rounds. Lay pastry, cut side up, on a lightly floured board and roll each round out to about 10cm round. Press pastry into the greased pan holes. Refrigerate while preparing custard.
  • 3
    Preheat oven to 200°C (180°C fan-forced). Put extra sugar and water in a medium saucepan, stir over low heat until sugar dissolves.
  • 4
    Combine cornflour and custard powder in a bowl, gradually whisk in milk until smooth. Whisk in egg yolks. Add milk mixture to sugar syrup in pan; cook, stirring, over medium heat, until custard is thick. Remove from heat, stir in vanilla. Cool slightly.
  • 5
    Spoon 2 tablespoons of custard into each pastry case. Bake, on lower shelf, for 20 minutes or until tops are browned and pastry is crisp. Transfer to a wire rack to cool.


Tarts are best made close to serving.

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