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Portuguese Custard Tarts

Portuguese · Dessert · Medium

Portuguese Custard Tarts

Total
1 hr 40 min
Prep
1 hr 5 min
Serves
12
Calories
310
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Flaky pastry cups hold lemon-and-cinnamon custard with browned tops, baked hot so the shells crisp before the filling loses its gentle wobble.

Rolled puff pastry gives Portuguese custard tarts their layered shells without making dough from scratch. A light lemon-and-cinnamon syrup sweetens the milk custard, which finishes in a hot oven until spotted brown on top.

Press the pastry thinly into metal muffin cups and chill it before filling. Keep the custard below a boil on the stove and whisk steadily so the eggs thicken evenly.

SweetCreamyBakingClassicVegetarianNut-free

Method

  1. Dust the work surface with flour. Roll puff pastry into a 12-by-16-inch rectangle, then roll tightly from a long edge into a log. Cut into 12 equal rounds and press each cut-side up into a standard metal muffin cup, spreading it thinly across the base and sides. Chill for .

  2. Heat the oven to 475°F (245°C). Bring sugar, water, lemon zest and cinnamon stick to a boil in a small saucepan. Simmer for until the sugar dissolves and the syrup is slightly thickened. Remove zest and cinnamon stick.

  3. Whisk eggs, egg yolks and cornstarch in a bowl until smooth. Heat whole milk over medium heat for until steaming. Slowly whisk into the egg mixture, then return to the pan.

  4. Cook over low heat for , whisking constantly, until the custard thickens. Gradually whisk in the syrup and vanilla extract. Strain into a pitcher and cool for , stirring occasionally.

  5. Fill the chilled pastry cups three-quarters full. Bake for until pastry is golden and custard is set around the edges with browned patches on top. Cool in the tin for , then lift onto a rack.

  6. Mix powdered sugar and ground cinnamon. Dust the tarts lightly just before serving, warm or at room temperature.

Forkue tips

  • Use a metal muffin tin rather than silicone; metal transfers the heat needed to crisp the pastry bottoms.

Storing and reheating

Refrigerate for up to 3 days. Reheat at 375°F for 5-8 minutes to revive the pastry, then let stand briefly before eating. Dust with cinnamon sugar after reheating.

Kitchen gear

12-cup metal muffin tinTop picks on AmazonFine mesh strainerTop picks on AmazonRolling pinTop picks on Amazon
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Nutrition per serving, estimated

310Calories
6gProtein
40gCarbs
14gFat

Portuguese Custard Tarts: FAQ

Why did my custard turn lumpy?

The heat was too high or the hot milk went in too quickly. Whisk steadily over low heat and strain the custard before filling the shells.

Can I prepare the pastry cups ahead?

Yes. Cover the lined tin and refrigerate overnight. Keep the cooked custard separately chilled and fill the shells just before baking.

How do I store and reheat Portuguese Custard Tarts?

Refrigerate for up to 3 days. Reheat at 375°F for 5-8 minutes to revive the pastry, then let stand briefly before eating. Dust with cinnamon sugar after reheating.

How long does Portuguese Custard Tarts take?

About 1 hr 40 min in total: 1 hr 5 min prep and 35 min cooking.

What do I need to make Portuguese Custard Tarts?

The key ingredients are all-purpose flour, puff pastry, lemon zest, cinnamon stick, eggs and egg yolks, plus pantry basics.

Any tips for Portuguese Custard Tarts?

Use a metal muffin tin rather than silicone; metal transfers the heat needed to crisp the pastry bottoms.

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More puff pastryMore cinnamonMore eggsMore vanilla extract