Subscribe      List an Event or Business      Invite a Writer      Write for WN      Writers      Other Locations      HubGarden      Recipes

Portuguese Custard Tarts Recipe

Home > Everywhere > Recipes
Published April 20th 2013
Portuguese Custard Tarts
So cheap, easy and yummy!


These Portuguese Custard Tarts are so delicious when freshly baked and can be served as morning/afternoon tea/dessert or even as a substitute for cupcakes for a birthday celebration.

One of the many reasons I love these (despite the taste!), is that I usually always have these ingredients on hand, so they make a special treat without having to take a trip to the shops.

This makes 12 - be warned, they won't last long!

Ingredients

3 egg yolks
1 sheet puff pastry (thawed)
2 tablespoons cornflour
1/2 cup caster sugar
400ml full cream milk
1 teaspoon vanilla extract

Method

Pastry
1. Preheat an oven to 200 degrees celsius and grease a 12 hole muffin tin with butter or margarine.

2. Cut the puff pastry sheet in half (so there are 2 rectangle shapes), then place one rectangle directly on the of the other and roll it up from the short end so it becomes a tube about 10cm long.

3. Cut 12 even discs of pastry from the tube, then on a lightly floured board (cornflour is best), roll each disc out into a thin circle about 10cm wide. Mould each into the muffin tin, then set to the side.

Custard
(this is so yummy as an everyday custard too!)
4. In a cold saucepan, whisk the egg yolks, sugar and cornflour together.

5. Gradually whisk in the milk, then place over a medium hot plate, stirring constantly till custard starts to boil and thicken (the custard will go from runny to thick quite suddenly, so don't get distracted!).

6. Stir through the vanilla extract (try to avoid essence), before pouring into a heatproof bowl covered with cling wrap (to prevent the custard forming a skin). Allow to cool.

7. Spoon equal amounts of custard into each pastry case (about 1-2 tablespoons) before baking for 20-25 minutes till golden.

TIP. If you want the slightly blackened tops, the oven cooking alone may not achieve this (depending on your oven). Try taking them out after 20 minutes of baking and place the tray under a grill - the direct heat should react with the sugar pretty quickly, giving a lovely rich colour.

Enjoy!
Help us improve  Click here if you liked this article  72
Share: email  facebook  twitter
Where: At home
Categories
Your Comment
I love Pastel de Nata; they're so much better than traditional egg custards.
by Bryony Harrison (score: 4|11807) 1862 days ago
I made these for a dinner party this week and they were a major hit with everyone. Easy to make and absolutely delicious!. Thanks for the recipe, Amanda.
by Geraldine Massey (score: 3|7922) 1857 days ago
Thank you for the recipe. I love these and never thought of making them myself.
by Katy Holliday (score: 3|1129) 1799 days ago
More Everywhere articles
Articles from other cities
Popular Articles
Categories
Lists
Questions