Portuguese Custard Tarts

Portuguese Custard Tarts

Flavours from Portugal





  • 1 whole egg (large)  
  • 2 egg yolks (large) 
  • 115g golden caster sugar 
  • 2 tbsp cornflour 
  • 400ml full fat (creamy) milk 
  • 2 tsp vanilla extract  
  • 1 sheet ready rolled puff pastry 



  • Lightly grease the 12 cup shallow bun tin, and preheat the oven to 200C/180C fan/Gas 6 
  • Put the egg, egg yolks, sugar & cornflour in a pan and mix well together. Once combined, gradually add the milk until the mixture is smooth. 
  • Place the pan on medium heat and stir constantly until the mixture thickens and comes to the boil. Remove the pan from heat and stir in vanilla extract. 
  • Pour the custard in the glass bowl to cool, covering with cling film to prevent skin forming. 
  • Cut the pastry sheet into two pieces, and place them on top of each other. Roll the pastry from the short side into a tight log. Cut the log into 12 even sized rounds. 
  • On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the bun tin. 
  • Spoon in the cooled custard and bake for 20-25mins until golden on top. Can be enjoyed warm, or when cooled down 

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