Portugese Tarts

Think Portuguese custard tarts are tricky to make? Think again! These easy Portuguese custard tarts (Pastéis de Nata) feature buttery, flaky puff pastry filled with silky, creamy custard and a signature golden top - just like a bakery in Europe. ✨

Perfect for afternoon tea, dessert or special occasions, this recipe lets you make the custard ahead and bake fresh tarts whenever you like. Using simple ingredients and a quick stovetop method, these homemade custard tarts are surprisingly easy, taste better than store-bought and are irresistible served warm with a cup of tea or coffee.

Impress your guests with authentic Portuguese tarts at home - buttery, creamy and golden, every single time!

portugese tarts, tarts, pastry, puff pastry, pies, custard, sweets, desserts, high tea, morning tea, afternoon tea

dessert

Portugese

Yield: 8

Author: Ange Zahn

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Portugese Tarts

Homemade Portuguese Custard Tarts—easier than you think! ✨ Flaky, buttery puff pastry filled with the creamiest vanilla custard, baked until golden perfection. The best part? You can make the custard ahead of time and bake these fresh before serving!

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

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Ingredients

• 4 egg yolks
• 100g caster sugar
• 2 tbsp cornflour
• 400ml milk
• 1 tsp vanilla paste
• PASTRY:
• 1 sheet puff pastry

Instructions

Make the Custard

1. Heat the milk and vanilla in a small saucepan until just simmering.
2. In a bowl, whisk together the egg yolks, caster sugar, and cornflour until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking continuously.
4. Pour the mixture back into the saucepan and whisk over medium-low heat until thick and silky.
5. Set aside to cool while you prepare the pastry.

Prepare the Pastry

1. Preheat oven to 200ºC fan-forced. Grease a muffin pan.
2. Roll the puff pastry into a cigar shape and cut into 8 equal pieces.
3. Place each pastry piece upright on a flat surface. Using a rolling pin, roll into a circle large enough to fit your muffin pan.
4. Press the pastry circles into the muffin tin to form shells.

Assemble and Bake

1. Spoon the cooled custard into the pastry cases.
2. Bake for 20 minutes, or until golden and slightly blistered on top.
3. Allow to cool slightly before enjoying warm!

Notes

• Add a pinch of cinnamon or lemon zest to the custard.
• Or add a sprinkle of cinnamon sugar on top of the custard before baking

Nutrition Facts

Calories

239

Fat

16 g

Sat. Fat

5 g

Carbs

31 g

Fiber

0 g

Net carbs

31 g

Sugar

3 g

Protein

5 g

Sodium

100 mg

Cholesterol

103 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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