These yummy custard tarts have been in my life since my earliest memories. Being Portuguese meant these little guys were on the table at each and every celebration or get-together.
They continue to make appearances and for good reason.
These are popular Portuguese tarts that are incredibly delicious. They are available at your local Portuguese bakeries so seek them out, I promise you, you will not be disappointed.
Today though, instead of heading out to buy these, I encourage you to give this recipe a try. With just a little time and effort, you will be left with these delicious tarts that will surely leave your guests wanting more.
This recipe uses a shortcut by using store-bought puff pastry, instead of making your own dough. This shortcut cuts the time and effort it takes to make these, but does not sacrifice any of the flavour. You will still be left with the yummiest custard tarts!
This particular recipe makes 12 tarts. You will be baking these in a 12-cup tart/muffin pan.
Now let’s get started:
On a lightly floured workspace, lay out your defrosted pastry dough and cut out circles that are ½ inch larger than the circumference of each muffin tin cup, using a cookie cutter or cup.
As you’re doing this, I encourage you to gather your excess pastry dough, since you can re-roll this and use it if additional dough is needed to reach your amount of cut-outs.
Next, you want to grease your tart/muffin pan with butter, and place your dough cut-outs, one at a time, into each of your tart/muffin tin cups, using your fingers to line the sides. Then, you want to refrigerate the tart/muffin pan with your dough until ready to use.
While this is refrigerating, in a medium size sauce pan, heat your milk and half-and-half over medium heat. Whisk until your mixture begins to simmer.
In a separate bowl, whisk your eggs, cornstarch, sugar, and vanilla extract together until blended well and smooth.
Next you want to slowly add your milk mixture into your egg mixture whisking continuously. Then, pour your final combined mixture back into your sauce pan and heat this over medium heat, whisking continuously until the mixture begins to thicken.
When ready, remove this from the heat and place it into a glass bowl, covering the direct surface of the mixture with cling wrap to prevent a skin from forming. You will let this cool then chill it for at least 1 hour.
Once chilled, you will spoon your custard into your pastry cups leaving about 1 cm from top of dough. Use the back of a spoon to smooth the tops of your custard.
Preheat your oven to 482F and bake your tarts in the top third section of your oven for 20-25 minutes or until the pastry has turned golden brown and crisp and the tops of your custard have browned to your liking.
Let this cool. Serve warm or chilled. And, refrigerate your leftovers.
- 1 ¼ cup milk
- ½ cup half-and-half
- 4 egg yolks
- 1 whole egg
- ½ cup sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons + 1 teaspoon cornstarch
- 1 rolled puff pastry sheet, defrosted
- On a lightly floured work space, lay out your pastry dough and cut out circles ½ inch larger than the circumference of each tart/muffin tin cup, using a cookie cutter or cup.
- Gather excess pastry dough and re-roll if additional dough is needed to reach amount of cut-outs.
- Grease muffin tin pan with butter. Then, place each dough cut-out into each muffin tin cup, using fingers to line the sides. Refrigerate until ready to use.
- In a medium size sauce pan, heat milk and half-and-half over medium heat. Whisk until mixture begins to simmer.
- In a separate bowl, whisk eggs, cornstarch, sugar, and vanilla extract together until blended well and smooth.
- Slowly, add milk mixture into egg mixture whisking continuously. Then pour final mixture back into sauce pan and heat over medium heat, whisking continuously until mixture begins to thicken.
- Remove from heat and place in glass bowl, covering direct surface of mixture with cling wrap to prevent skin from forming. Let cool then chill for at least 1 hour.
- Once chilled, spoon custard into pastry cups leaving about 1 cm from top of dough. Smooth top.
- Preheat oven to 482F and bake in top third section of oven for 20-25 minutes or until the pastry has turned golden brown and crisp and the tops of custard have browned to your liking.
- Let cool. Serve warm or chilled. Refrigerate leftovers.
Thanks so much for stopping by <3
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