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Portuguese Custard Tarts Recipe

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4.4 from 35 reviews

This traditional Portuguese Custard Tarts recipe features a crispy puff pastry shell filled with a rich and creamy cinnamon-infused custard. Baked to golden perfection, these tarts have caramelized tops and a velvety smooth texture. Perfect as a delightful dessert or afternoon treat, they combine warm aromatic flavors with a satisfying crunch.

Ingredients

Scale

Cinnamon Sugar Syrup

  • 1 ⅓ cups (10 ½oz/296g) granulated sugar
  • ½ cup (4fl oz/115ml) water
  • 1 large cinnamon stick

Custard Filling

  • 1 cup (8fl oz/225ml) whole milk
  • ½ cup (4fl oz/115ml) double cream
  • 5 large egg yolks
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ¼ cup (1oz/28g) cornstarch/cornflour

Pastry

  • 1 pack frozen puff pastry

Instructions

  1. Preheat the oven: Set your oven to 500°F (250°C) to ensure it reaches the correct temperature before baking the tarts.
  2. Make the cinnamon sugar syrup: In a small pan, combine granulated sugar, water, and the large cinnamon stick. Bring to a simmer and allow to simmer for 3 minutes to infuse the flavors. Turn off the heat and leave to steep.
  3. Heat the milk and cream: In a separate saucepan, combine whole milk and double cream. Heat over medium heat until it just reaches a simmer. Remove from heat and let it cool slightly.
  4. Prepare the egg mixture: In a large bowl, whisk together egg yolks, the whole egg, vanilla extract, and cornstarch until smooth and free from lumps.
  5. Temper the eggs: Slowly pour the hot milk and cream mixture into the egg mixture while continuously whisking to prevent curdling.
  6. Cook the custard: Transfer the combined mixture back to the saucepan over low to medium heat. Whisk constantly until the custard thickens, about 3 to 4 minutes. Remove from heat promptly to avoid overcooking.
  7. Combine with cinnamon syrup: Remove the cinnamon stick from the syrup and whisk the cooled syrup into the custard until fully incorporated. Set aside to cool slightly.
  8. Prepare the pastry shells: Lightly flour your work surface. Roll out the thawed puff pastry if necessary and cut into approximately 14 rounds using a 3 ½ inch cookie cutter.
  9. Line the muffin tin: Lightly grease a muffin tin. Press each pastry round into each muffin hole, pushing down and up the sides evenly to form tart shells.
  10. Fill and bake: Pour the custard filling into each tart shell until about three-quarters full. Bake in the preheated oven for approximately 15 minutes or until the tops turn golden brown and caramelized.
  11. Serve: Allow the tarts to cool slightly before serving. Optionally, top with a dollop of cream for extra indulgence. Enjoy your delicious Portuguese Custard Tarts!

Notes

  • Ensure the oven is fully preheated to 500°F (250°C) for proper caramelization of the custard tops.
  • Whisking continuously when cooking the custard prevents lumps and curdling, resulting in a smooth texture.
  • Using a 3 ½ inch cookie cutter helps create evenly sized tarts that fit well in a standard muffin tin.
  • Let the tarts cool slightly before serving to allow the custard to set nicely.
  • For a more intense cinnamon flavor, you may steep the cinnamon stick in the syrup for longer before mixing with the custard.

Keywords: Portuguese custard tarts, pastel de nata, puff pastry custard tart, cinnamon custard tart, Portuguese dessert, baked custard tarts

Find it online: https://foodiecara.com/portuguese-custard-tarts-recipe/