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Portuguese Custard Tarts

Portuguese Custard Tarts

Catherine
These Portuguese Custard Tarts are made with a store-bought puff pastry base and are filled with a sweet, delicious egg custard! While authentic tarts can be time-consuming and difficult to make, this simplified, easy recipe delivers on taste without all the hassle!
5 from 1 vote
Prep Time 25 minutes
Cook Time 25 minutes
Cooling time 45 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine Portuguese
Servings 24
Calories 161 kcal

Ingredients
 
 

  • 2 sheets puff pastry
  • 3 large egg yolks (I used Conestoga Farms Free Range Eggs)
  • 1 large egg
  • 1 3/4 cups 3.25% milk or whole milk
  • 3/4 cup granulated sugar
  • 1 cinnamon stick
  • 2 tbsp cornstarch
  • 2 tsp vanilla extract
  • cinnamon for dusting (optional)
  • powdered sugar for dusting (optional)

Instructions
 

  • Roll out the puff pastry sheets into 2 10x12 inch or 25x30 cm rectangles. Starting on the shorter side, roll the puff pastry sheets into a log. Wrap each log in parchment or plastic wrap and place in the fridge.
  • To make the custard filling, whisk the egg yolks, whole egg, milk, sugar, and cornstarch until smooth and there are no lumps. Add the cinnamon stick and place it over medium heat.
  • Whisk the custard as it heats for 3-4 minutes and then discard the cinnamon stick. Continuing whisking over medium heat until the custard thickens and coats the back of a spoon.
  • Remove from heat and stir in the vanilla extract. Pour the custard into a bowl. Cover the bowl with plastic food wrap, placing the food wrap directly on top of the custard so that no skin forms. Allow to cool completely.
  • Preheat oven to 450F while the custard is cooling.
  • Once custard has cooled, remove the puff pastry logs from the fridge and cut each log into 12 equal slices. Working with one slice at a time, use a rolling pin to roll it out into a 3.5 inch or 9 cm circle. [Tip: you can roll out the circles to slightly larger shapes and use a 3.5 inch cookie cutter to cut perfect circles]. Place the circles into a metal muffin tin or tart shells. forming cups for the custard to sit in. Repeat with the remaining puff pastry portions.
  • Spoon the custard mixture into the puff pastry cups. Bake in the oven for 20-25 minutes. At this point you should see some brown spots begin to form on the custard tops. If needed, continue baking for 3-5 more minutes, being careful not to burn the pastry. Remove from oven and allow to cool for 5 minutes in the pan.
  • Carefully remove from the pan and transfer to a cooling rack to cool. Sprinkle with cinnamon and powdered sugar (if desired) and serve. [Tip: if sprinkling with powdered sugar, allow the tarts to cool completely otherwise the powdered sugar will melt on contact].

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

Nutrition

Calories: 161kcalCarbohydrates: 17gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 33mgSodium: 63mgPotassium: 42mgFiber: 1gSugar: 7gVitamin A: 71IUVitamin C: 1mgCalcium: 28mgIron: 1mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword custard, custard tart, decadent dessert, egg tart, eggs, Portuguese food, puff pastry
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