Portuguese Custard Tarts

Portuguese Custard Tarts on a plate

Do you want to make Portuguese custard tarts at home? This Portuguese custard tarts recipe is simple and very tasty! They are excellent to serve for breakfast and snack with coffee. Bon appetit!!!

Portuguese Custard Tarts on a plate

MAIN INGREDIENTS OF THIS RECIPE:

- Puff pastry, corn starch, flour, water, egg yolks, granulated sugar, milk

HOW TO MAKE PORTUGUESE CUSTARD TARTS:

For the syrup: In a saucepan, add the sugar, water, lemon peel and the cinnamon stick. Stir well and boil on a medium-high heat for 1 to 2 minutes. Turn off the heat and set aside.
For the cream: In a saucepan, whisk the corn starch and the flour. Pour a little milk (about 100 ml) and mix well. Pour the remaining milk and stir. Heat on medium heat and stir until thickened. Turn off the heat. Gradually pour the sugar syrup and whisk. Let it cool.
Meanwhile, roll the pastry from one end to the other and cut in round slices with 3 centimeters (1 1/4 inches). Place the slices within the muffin pans and press the center of the pastry with fingers until fill completely the muffin pans, set aside.
Add the egg yolks into the cream saucepan and mix well (remove the lemon peel and the cinnamon stick). Pour the cream into the muffin pans lined with the puff pastry and bake until the Portuguese custard tarts start to turn golden, about 15 minutes. Turn off the oven and let cool. Dust the Portuguese custard tarts with cinnamon powder and serve.

RECIPE VIDEO:

By
Servings:: 18 units
Prep Time: 15 m
Cook Time: 25 m
Total Time: 40 m
Ingredients: cinnamon, cinnamon stick, corn starch, eggs, flour, lemon, milk, puff pastry, sugar, water
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(6 votes, 4.33 out of 5)

Ingredients

  • 650 grams (1 1/2 pounds) puff pastry
  • 25 grams (about 2 tablespoons) Maizena (corn starch)
  • 25 grams (about 2 tablespoons) all-purpose flour
  • 6 egg yolks
  • 200 ml (1 cup) water to room temperature
  • 225 grams (1 cup) granulated sugar
  • 300 ml (1 1/3 cups) milk
  • Lemon peel
  • 1 cinnamon stick
  • Cinnamon powder for dusting

Directions

  1. For the syrup:
    In a saucepan, add the sugar, water, lemon peel and the cinnamon stick. Stir well and boil on a medium-high heat for 1 to 2 minutes. Turn off the heat and set aside.
  2. For the cream:
    In a saucepan, whisk the corn starch and the flour. Pour a little milk (about 100 ml) and mix well. Pour the remaining milk and stir. Heat on medium heat and stir until thickened. Turn off the heat. Gradually pour the sugar syrup and whisk. Let it cool.
  3. Meanwhile, roll the pastry from one end to the other and cut in round slices with 3 centimeters (1 1/4 inches). Place the slices within the muffin pans and press the center of the pastry with fingers until fill completely the muffin pans, set aside.
  4. Add the egg yolks into the cream saucepan and mix well (remove the lemon peel and the cinnamon stick).
  5. Preheat the oven to 200ºC (400ºF).
  6. Pour the cream into the muffin pans lined with the puff pastry and bake until the Portuguese custard tarts start to turn golden, about 15 minutes.
  7. Turn off the oven and let cool. Dust the Portuguese custard tarts with cinnamon powder and serve.
Portuguese Custard Tarts
Nutrition facts
Serves 18 units
Per Serving:
% DAILY VALUE
Calories 282
Total Fat 15.5 g(20%)
Saturated Fat 4 g(21%)
Cholesterol 71 mg(24%)
Sodium 101 mg(4%)
Total Carbohydrate 32 g(12%)
Protein 4 g
 

2 Comments

  1. Avatar for Tami

    I love Portuguese egg tart. I buy it from a Portuguese Import Store in Artesia, California. I have a question, do you use frozen puff pastry that contains butter or margarine? Does it matter.

    • Avatar for Pedro Barbosa
      Pedro Barbosa

      Hi Tami,

      Good question Tami. We use frozen puff pastry that contains butter but, we think it doesn’t matter if you use with margarine.

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