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!!!
INGREDIENTS FOR PORTUGUESE CUSTARD TARTS
Here you'll find all the ingredients needed to make this recipe:
● Puff pastry
● Maizena (corn starch)
● All-purpose flour
● Egg yolks
● Water
● Granulated sugar
● Milk
● Lemon peel
● Cinnamon stick
● Cinnamon powder
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE PORTUGUESE CUSTARD TARTS
Step 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.
Step 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.
Step 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.
Step 4: Add the egg yolks into the cream saucepan and mix well (remove the lemon peel and the cinnamon stick).
Step 5: Preheat the oven to 200ºC (400ºF).
Step 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.
Step 7: Turn off the oven and let cool. Dust the Portuguese custard tarts with cinnamon powder and serve.
RECIPE VIDEO:
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Portuguese Custard Tarts
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!!!
4.43 from 7 reviews
- 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
- 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).
- Preheat the oven to 200ºC (400ºF).
- 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.
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.
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.