Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Sunday, 1 November 2009

Portugese Custard Tarts

It's Saturday afternoon and I have not a lot to do. A real rarity here . . . I decided to make my Todd a real treat.

He just loves Custard Tarts. You know the kind . . . eggy and dusted with lots of nutmeg.

I didn't want to make those.

I wanted to make these. Portugese Custard Tarts. The cadillac of custard tarts . . . in my opinion.

All rich and custardy . . . with just the faintest hint of lemon . . .

encased in buttery, flakey puff pastry . . .

Why settle for less I ask???

Why indeed . . .

*Portuguese Custard Tarts*
Makes six
Printable Recipe

It only takes three letters to describe these delectable little creations W-O-W!! Try them for yourself and you’ll see what I’m talking about! Very quick and easy to make, and very impressive . . .

1 (9 1/4 X 10) inch sheet of puff pastry, thawed (about 9 ounces)
4 large egg yolks
1 cup heavy cream
1/2 cup caster sugar
1 TBS cornflour
the finely grated zest of 1 lemon
a pinch of salt

Preheat the oven to 260*C/500*F. Take the puff pasty and roll it into as tight a coil as you can, starting from the short side. Cut the coil into 1 1/2 inch wide strips. Put the pieces, cut sides down, into six muffin cups. Wet your fingers with a bit of cold water and press the pastry over the bottoms and up the sides to make a thin shell. It's ok if they extend a bit beyond the rim. Put into the freezer to chill while you make the custard.

Whisk the egg yolks, cream, sugar, cornflour, lemon zest and salt together in a medium saucepan. Place over medium high heat and cook, whisking constantly until the custard begins to thicken. This will take about 6 1/2 minutes. It will look quite thin until you have been wisking for about six minutes and then in the last 30 seconds will thicken just enough, like magic! It should be as thick as lemon curd. You don't need to boil it.

Remove your muffin tin from the freezer and divide the custard equally among the prepared tartlet shells. (If you are using a 12 cup muffin tin, fill the empty cups half full of water so they don't burn, trust me)

Bake until the tops are slightly browned, about 15 minutes. Remove from the oven and let cool in the pan on a wire rack for about 5 minutes. Run a sharp knife around them and loosen them so that you can remove them from the pan and finish cooling them on a wire rack before devouring! (about 30 minutes . . . for the cooling, not the devouring . . . that shouldn't take all that long!)

What do do with the leftover egg whites????

Why, make a Pavlova of course!

It's been a totally tasty Saturday . . . the best kind of all . . . sigh . . .


  1. Ok. sold. i'm printing the recipe.
    thanks. :)
    happy day.

  2. Dear Marie, I will reserve this recipe, because I really love custards tarts, one of my favorites treats, I hope Todd enjoy his treat!! huggs and have a nice day, gloria

  3. Oh, my, Marie! It's Fast Sunday for me! Why did you do this! Looks so scrumptious, I'll have to try this tonight for a Sunday treat for my family--thanks!

    P.S. Your photos are always so delicious!

  4. Hello there Marie,
    This is my first visit to your site and I can honestly say it is wonderful. Full of lovely homely ideas - very inspiring. I shall be back soon :)
    Lucie x

  5. When the craving for this tart hits, I drive kilometers across the city to an original Portugese bakery. Now I can make them at home. And I will.
    I don't quite understand the tart shell process. I wrap the 1 1/2 inch strip around the side of the muffin cup? What is on the bottom? Do I cut a round and pinch it together?
    Thanks for this recipe and all your help!

  6. These are deadly and I only make them on special occasions because I can seriously put away a dozen on my own LOL

    Thanks for the great recipe Marie :)

  7. I almost have a whole cookbook of you:)

  8. This is going straight to my dedicated The English Kitchen recipe file thanks Marie! I'm trying to lose a couple of Winter kilos for a special occasion in early December - this is not helping dear girl!
    Millie ^_^

  9. Hi Marie - I made these little devils yesterday for a gathering of friends. Oh my goodness, are they ever GOOD! And RICH! And FATTENING! But oh my, yes. Everybody loved them! I'm going to put the recipe up on my blog giving you all the credit. Thanks for this great recipe.

  10. oh my , I have to make these, I will get back to you and let you know how I fair!


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