I’ve always loved these custard tarts ever since they were huuuge years back and I suppose still are. I came across a recipe by Bill Granger via a friend and it seems pretty true to actual Portuguese custard tarts which pleases me no end. These are my finicky fat phobic Father’s steadfast favourite. In fact, I give him a dozen for his birthday, Father’s Day and Christmas and he absolutely refuses to share them with my mother so I should probably make some extra for her.
I halve the pastry amount that Bill puts in his recipe in an effort to make them more healthy. This may sound delusional but I’ve calculated that if you make it with skim milk or a half skim/half full fat milk it still tastes absolutely delicious and they’re about 120 cals each which is something of a miracle. In fact I’ve never made these with cream as the recipe says which I’m sure is heavenly but milk is great as the egg count thickens it considerably.
Portuguese tarts
Servings: Makes 12
Level of difficulty: Intermediate
Preparation Time: 25 minutes, plus cooling time and 5 minutes standing
Cooking Time: 40 minutes
Ingredients
- 3 egg yolks (I prefer 2 egg yolks and 1 whole egg)
- 115g /4ozs caster sugar
- 2 tbsp cornflour
- 230ml/8.11fl ozs Cream (I don’t use cream, I use milk)
- 170ml/6fl ozs Milk
- 2 tsp vanilla extract (I use Queen Vanilla Bean Paste)
- 300g/10.6 ozs rolled puff pastry (I use one sheet of puff pastry)
Method
1. Lightly grease a 12-hole 80ml muffin tray.
2. Put the egg yolks, sugar and cornflour in a pan and whisk together. Gradually whisk in the cream and milk until smooth.
3. Place the pan over a medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract. Transfer the custard to a bowl, cover the surface with cling film to prevent a skin forming and leave to cool.
4. Preheat the oven to 200C.
5. Cut the pastry dough sheet in half, put one half on top of the other and set aside for 5 minutes. Roll up the pastry tightly from the short end and cut the pastry log into 12 x 1cm rounds. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm in diameter.
6. Press the pastry rounds into the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden. Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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119 Comments | Add your own
These tarts look delish! I must to try make these sometime
I first made these ages ago when you first mentioned them and became quite addicted! I really must make some again soon – i feel another period of addiction coming on!
daddy can be selfish sometimes!
gorgeous. i like the blue ribbon touch
Hi Kathy-Thanks! They’re definitely worth the effort. If you want to make them super fresh or ahead of time, you can always do the custard first and pop that in the fridge a day or two before and just do the pastry on the day
Hi Nic-Yes if I recall correctly you followed the recipe more faithfully than me, I can’t help but meddle I’m afraid
Hi blythe-he sure can be but only really with his tarts and random foods!
Hi Tian-thanks! I love adding ribbon to a gift, it makes it look so much more special. And I love collecting cute/unusual ribbon too
I had a go at making these and they were fantastic! I was curious about how to prepare the pastry using the full quantity?
Hi Pat-that’s great! Everyone that has tried this recipe ends up loving them. I think that if you used the full quantity of pastry then you would just sit all four half sheets on top of each other and then roll them. It might be quite thick and hard to roll into a symmetrical log so perhaps when its softer it may be easier to manipulate but since pastry cooks well when its cold, after moudling into a log and slicing then pop it in the fridge for half an hour? Good luck!
I also love to make Portuguese tarts and follow Bill Granger’s recipe, however the last few batches seem to have turned out quite oily ie oil swimming on top of the custard. The only thing I think I am doing differently is maybe using a bit more cream in the custard. Could that result in an oily mixture? Any tips would be greatly appreciated.
Hi Kate-I haven’t really encountered that with the oil floating on top as I don’t use cream in them at all but I think that sometimes custard gets a layer of oil on top if there is too much butter used and cream is like butter so perhaps that is it?
I made these sometime ago, but lost the recipe.
I like your personal adjustments and meddling is fun (only when it works). However I do cut the pastry differently. When I first made these I found that pastry has be placed in one piece in each of the cupcake tin so I found a suitable round utensil, place it on pastry and cut around it. Once done, I cut a slit half way in the circle, then place in the cupcake tin. The slits help the pastry sit nicely in the container.
Hi Rozanne-Yes I love meddling and tinkering too. Ahhh ok, yes I can see how that would produce a more even, professional looking pastry. Mine is a little errrm rustic
I made these with some lime juice and zest for Christmas and they were a refreshing alternative!
Hi, I was buying these from a little old portuguese lady but found our addiction was too expensive to keep buying – hence I found your recipe BUT my pastry doesn’t stay nice and crisp – it goes all soft after a very short time even in an airtight container after cooling – what am I doing wrong?
Hi Ann-It is an expensive addition if you’re buying them from the store indeed! I wonder if a paper bag instead of an airtight container would help absorb some of the moisture? Also I think puff pastry with some sugar in it crisps up a bit more due to the sugar syrup but I’m guessing there. Or even try keeping one of those moisture sachets, not touching any of the food, in the container would help absorb the moisture?
Hi I just watched this ep on the Food channel and searched the net for a recipe – thus I found yours. Bill used only 2 sheets of pastry on top of each other also. Not sure where you got the idea that it was 4…? Anyway, glad I found your site, looks like we are neighbours too
Hi Deb-I think you might be mistaken I didn’t state that it was 4 sheets. His recipe is for 300g of puff pastry which is 2 sheets, not 4.
In any case, welcome
Hi NQN,
I make these tart last night, they taste great, but they don’t brown on top like those you make, why is that? Do you sprinkle sugar on top?
Please advise me as i really LOVES these tart.
Cheers.
Hi Dorcas-Hmmm perhaps your oven temperature is slightly lower than it should be (ovens usually are a bit off, mine is hotter than it says it is). Perhaps try turning it up 10 degrees and baking it on the top rack
Hi NQN,
I adore these tarts and love the fact that you have made them a little less guilty by reducing the calorie count!A bit puzzled by the recipe – where you say that you dont use cream. Have you substituted the cream for an equal qnty of milk and hence used 400 ml of milk or have you used 170ml of milk?Thanks so much
Hi Manasi-Thanks! I don’t think they suffer at all with the modifications
Yep I substituted the cream for milk so I used 400ml of milk.
The portuguese name for these tarts is Pastel de nata which means tarts of cream. If you go to portugal go to the bakery and buy them fresh in the morning…so yummy! Yours look really nice too!
Hi Maisie-I would love to be able to buy these in Portugal. I bet they’d be heavenly! Thankyou very much
I saw Bill Granger cook these on ‘Bills Food’. They are divine. The only difference was he added a piece of lemon rind to the custard mix while cooking to give that extra flavour. Yum.
Hi Catherine-That would be great, a friend has also used lime zest too. Oh and if you’re a Bill Granger fan stay tuned!
Thanks for sharing the recipe Lorraine and taking the photos to help make understanding the recipe a bit easier! I had a go at making them on Mother’s Day and they were a hit!
My post is here: http://myfoodtrail.blogspot.com/2009/05/recipe-portuguese-custard-tarts.html
Hi Rilsta-They look fantastic! Thanks so much for letting me know!
This was absolutely fantastic. Just ate 2, trying to hold myself back from eating more. Awesome recipe. Thanks heaps.
Hi tanya-Fantastic! I like Bill Granger’s recipes, they’re usually so reliable!
Hello,
I saw your recipe loved the idea of it and tried making it myself twice but it was an utter fail!
Everything seems fine up until i put it into the oven. First time I though I put in too much custard but the second time when I used less it still didn’t work. The top never gets to a point where there’s brown spots like yours the custard just spilts….has this ever happened to you?
http://farm4.static.flickr.com/3330/3577077771_60ec5ccd9d_o.jpg
Hi Emily-Hmmm it sounds like your oven isn’t quite getting as hot as it needs to (some ovens vary quite a bit). If you have an oven thermometer that should be able to give you your oven’s temperature. Try putting them on the top rack too (the hottest). To be honest that’s never happened to me so these are just suggestions
Thanks for the suggestion, I think your are right. It’s the most frustrating thing when after spending ages on something the final result isn’t as expected! Kepp up the great blogging.
Hi Emily-I know, it’s terrible when you spend a lot of time making something and it doesn’t work out
If you also want to perhaps raise the temperature by 10 degrees or so (and are you using a fan forced oven too? I do as that helps). Best of luck!
Hi – I just made these for the first time & they are delicious! Even managed to get the burnt tops
Just one question though – I found that when rolling the pastry, the sheets didn’t stick together (ie the ends were uneven). Do you roll the two sheets together lightly first before rolling them up?
Hi Bella-Wonderful! That’s great to hear
Hmm My ends were slightly uneven but the pastry did adhere together somewhat. Perhaps they need to be slightly warmer (or colder)? I used Pampas puff pastry if that helps 
Wow, as a new baker, I am getting so much more confident and thought I would give these ago. They were an instant hit. Great and clear instructions. The next day, the pastry seemed a bit stringy and difficult to bite off. Not sure if I put them in the container while they were still warm. Thanks for sharing the recipe
Hi Sue-That’s wonderful! I’m so glad that you gave these a go and they worked out for you! I always find that they’re never quite as good the next day as pastry is always better the day that it is baked
You’re welcome!
Hi,
I just need to clarify the type of cream is it single or double fat cream. If using milk did you use full, semi skimmed or fully skimmed
Thanks for your advice.
Hi Cindy-I use single cream and full fat milk. If I use double cream or skim milk I’d usually say.
Being from Portugal I’ve eaten these my whole life. They taste amazing while they are still warm and with a bit of powdered sugar and cinnamon sprinkled on top.
Planning to make these tarts today and need to clarify the amount of pastry used. Are you using only 150g of the 300g listed in the recipe? Also, it says you don’t use cream but use milk instead…so that’s a total of 400ml of milk and no cream at all? Thanks from Susan in Scotland
Hi Cristina-You are very lucky to have them so closeby!
Hi Susan-Yes that’s correct on both counts! Enjoy the tarts
Love portugese food and there little fellows look delicious!
The Portuguese custard tarts were a triumphant climax to our 10th anniversary meal. Olga is already planning when to make them again. Had the one that was left over with my breakfast café con leche – a great start to the day. Gracias mil.
Thanks for the recipe! I have made for my office coworkers a few times and they are always in demand. A coworker is lactose intolerant so I made a batch with regular “so good” Soy milk and found they tasted the exact same as with milk only.
I have been looking forever for this recipe. Thank you ,Love it
Almost 2 years since you posted these, and i am feeling the need to make them yet again. I think they may be the first thing baked in my new oven!!
Hi, great recipe, I’m not much of a cook but they worked a treat! The pics are a big help. Only prob is my puff pastry didn’t do much puffing! Probably serves me right for using Coles Own Brand !!
These look so delicious! I’ve always been fascinated by the look of Portuguese tarts and thought perhaps they got that browned look via the use of a blowtorch or something…now I know it’s so much more simple:P I’m definitely cooking these before the weekend and will blog about the result. I love your blog so much!!
Hi!
These look fantastic. I looove Portuguese custard tarts. I want to make them for my mum’s 60th birthday in 2 days and was wondering how far ahead I can make them (if you know)? They’ll be served in the evening. Will the night before be too early? Or can I possibly prepare the custard the night before and then quickly bake them in the morning?
Also, I was thinking, if i have trouble getting the burn spots, would it be possible to use a cooking blowtorch thingy?
I’d love your input.
lorraine i tried my first portugese tart yesterday from sweet belem in petersham and i loved it – came straight here to find your recipe on it – thank you! im going to try and make these on the weekend :O)
To make ahead, freeze the uncooked tarts in the muffin tin, remove & keep them frozen in a plastic bag in the freezer. When ready to cook, put frozen tarts in the muffin tin & bake for a little longer than the recipe says. They are marvellous!
Hi Lorraine,
I was born in Portugal and i can tell you that once you have had them freshly made – you really can’t stop at one – I can’t explain how amazing they are. The pastry is so crispy and lovely and the custard (i have to stop, i’m having flashbacks)
Thanks for sharing this recipe. They look great.
PS… Your dad’s a funny man lol – my dad also refuses to share his but if i hover over him long enough and almost beg, i get one! hehehe
Oh My Gosh!! I just made these, they have got to be the best thing ever! I am going to have make another batch straight away. Perfect recipe, perfect instructions, Perfect Portugese Tarts, hey maybe that’s what you should call them!! Thanks so much, I am loving your blog since I found it.
I came across your recipe & decided to make them. My husband & I love it them so much that I will be baking another batch for my work’s ‘Biggest Morning Tea’
Thanks so much for inspiring me!
I tried this recipe this past weekend… being from Canada the cornflour meant to me corn flour after making them I found them very good but not quite like the ones I have had at the Italian bakery in the city so I started going over the recipe again and did a bit of research and found that what Canadians call cornstarch is what Ozzies and Brits call cornflour. I’m going to try the recipe once again and I’m fairly sure they will turn out much better using the Cornstarch
I make these all the time and they are just the best. I make the full fat version.
Oh my gosh. I’ve made these 4 times now – with your adaptations and they’re so delicious!
I’ve just made a batch of the custard using oat milk for a dairy free friend. I haven’t baked them tarts yet, but the custard tastes really nice. I’ll post tomorrow when I know how they’ve cooked up!
Thanks for sharing the recipe and your changes.
WOW!! I baked these the past weekend to take to a fathers day morning tea and they were a huge hit! Yummy, quick, easy and best of all this recipe uses ingredients that I generally have in the fridge/freezer/pantry. I kept with the milk and used low fat pastry and they were delicious! Thanks for an awesome recipe.
Just delicious! First portugese tarts I’ve ever made.. they satisfied my pregnancy craving! Although- my custard split! Why does that happen? Whisking it too vigorously while on the stove? Having it on the stove for too long? (had it on low-med heat stirring for quite some time, then quickly brought to boil, then took off immediately) Or could it have happened in the oven?Though they weren’t in there for that long- 20 mins.
It’s not the end of the world though- my partner and I still love them! But would like to know how to not have grainy custard!
thanks so much = )
Actually, come to think of it, it must have split in the oven- because I was eating some of the custard out of the bowl and it wasn’t split then! So oven too hot? 200degrees fan-forced, maybe a bit much?
Success every time and very popular with everyone
I have always wanted to try my hand at making these.
How well do they keep over night? Can I make them the night before? Do I store them in the fridge? How do I avoid them going soggy?
Great receipe, the photo’s really help understand what to do with the pastry. Everyone has commented how much they like them. only variation I made was using shortcut instead of puff (what I had on hand), I don’t think it suffered for it. Will try next batch with puff and see the difference. Thanks
I have made a few batches of these over the last couple of days, just got to love these little tarts.
@kate i to noticed i had an oily batch when i used cream, the way to avoid this is to use milk as the other’s have mentioned, another fix is to not allow the mixture to boil, if you still get an oily finish add a little bit of water or milk and beat it in this should make it re-emulsify together.
i really recommend useing filo pastry it’s lighter, stronger and stays crisp forever.
but for me using either vanilla pod seeds or extract makes them come to a whole new level.
first few batches i made came out a lot more pale, dont be scared to cook these things. make sure they have the dark colour as in the photo.
Oh my goodness…I was brave (& I have a house full of teens) I made a double batch due to the egg yolks I had left! These were SO very-VERY delicious! Also easy…new favorite in our house for sure!
The Portugese Tart recipe is a winner. I actually used the cream and did exactly what the recipe said…they are just delicious!!!!Thank You…they will be high on the favourites list…Judy from Melbourne Australia.
I also wanted to comment on the way the pastry is used in this recipe. What a saving on pastry and whoever thought that up is very smart…I would never have thought or have ever seen this method in a recipe before. A great tip, one I will use for other tarts as well…thanks again…Judy from Melbourne Australia.
I made these today after looking through a few recipes – the photos of different stages really help for the first time making them, and they were devoured, even by someone that doesn’t like dessert! Great recipe, thanks!
made these today for my portuguese boss. the custard didn’t darken like in yours although i moved it to the top rack. it was also not set properly, was still jiggly after the suggested baking time. probably i didn’t cook it enough on the stove. taking it to their place now, hopefully they like it anyway
Hello, I got a little confused with the ingredients section.
You mentions 230ml cream, and 170ml milk. And then you said you don’t use milk. So should I add 400ml of milk? or only 170ml of milk? I’m so confused, please explain!! thanks so much, and I really really want to try this recipe.
Each time i make these portuguese tarts the custard splits when i bake them? is the oven too hot? using the wrong cream, i just dont get it ! can anyone help?
Well, I just tried this recipe as liked the use of milk and less eggs and… Less calorie.
However it did not go as well as my usual recipe of 6 yolks, 200ml milk and 200g sugar.
The custard did not set during baking (too much milk I think) and the pastry is done. To salvage them I put them under the grill which kind of worked. Will go back to my old recipe and just eat less of them.
I made these yesterday and they worked out just perfectly. I used low fat lactose free milk instead of cream and they were all crispy and golden. My oven is very hot though which I think helped. I had to cover them with foil half way through (stupid oven). I was also worried about the custard not thickening but BAM it did! Now if only I could get the kid to try one…..
Hi Lorraine,
Thanks so much for this recipe. I went to Portugal a few years back, and found so many little shops selling this tarts. We stopped at every shop buying at least once and trying to decide which shop sells the best. (we couldn’t, of course, they’re all SO good).
At my first try last last Friday, I doubled the recipe as I wanted to share it with friends. And we love it!! Today’s Monday, there’s none left.
I’m thinking of making it again for my friend’s daughter’s christening.
Once again, thanks for the easy recipe. Hope you have a great week!!
Just made the Portuguese tarts and no way did they come out like yours. The bottoms refused to cook and the custard did not brown – they taste OK but I can’t work out what went wrong. I followed your instructions to a T-I just baked them a lot longer trying to get the pastry cooked on the bottom.
Have just made these, but used my mini patty pans and they have turned out beautiful. I managed to make 24 mini ones
and still had lots of custard left. Rather than pig out on the delicious left over custard I managed to make another 12 normal patty sized ones. So all up a great yield.
Am on my way to Christmas drinks tonight and felt the smaller size tarts would be more acceptable as finger food, aside from the fact that there will be heaps of other food! Thanks for sharing this lovely recipe.
Thank you! I’ve been experimented with mixed results so far, but your take on the recipe is perfect! In fact, 24 tarts were eaten in just no time, just for “review purposes”…
Tried these yesterday with your suggested changes, absolutely perfect and so easy. And they taste just like the ones we fell in love with in Portugal. Thanks NQN
Made these last night and they were just delicious! I added a piece of lemon rind and a cinnamon stick while cooking the custard and they were so easy. Thanks for a great recipe!
YUM Gotta make these! They sell these at KFC in HK
Hi NQN,
I tried making this today. I followed your modification, using 2 egg yolks and one whole egg and use milk instead of cream, but it didn’t turn out well. although the custard did thicken when it was cooking in the pit, after baking it, it became runny. and there’s a layer of oil on top of the custard too after it was cool completely! can u tell me what went wrong pls!!!!!!!!!!!
Hi Xc-how very strange! I’ve never had that reaction before and I’ve made it lots of times. It sounds like the custard might have split but the oil on top is very strange. What brand of puff pastry did you use? I’m baffled by it!
Hi NQN, I use Pampas puff pastry. The pastry was ok, it’s just the custard! it didn’t set and was runny. I was so disappointed!
Cos I am craving for a good Portuguese tart. what kind of cream is it for the original recipe? just pure cream or thickened cream?
There’s a fantastic family run coffee shop in Panania, Lisbon Love, who make THE BEST portuguese tarts in Sydney, you really must pay them a visit. Curiously they’re right next door to Curve’s
LOL Jenny, now that is irony!
Hey, I made these the other day and although they tasted really nice I cant seem to get the custard to brown on the top!!! I tried this recipe twice.. it cant be my oven because it’s a brand new Smeg.. so I know its reaching the temperature… I put them on the top level in the last 10 mins but it was just burning the pastry! I don’t know what to do!!! please help!
hi NQN…
I would luv to try ur recipe sumday…here in malaysia is very difficult to find delicious and precious taste of portueges tart..so i prefer to make every food myself…thanks for the lovely recipe.
Excellent recipe, thanks so much for sharing and the photos (photos really help). I made these last night and for a first batch they turned out really nice. The custard even browned on top.
Only problem I had was with the pastry. I used the Pampas puff pastry….but it didn’t puff up! The pastry ended up being hard and crunchy rather than flaky.
I think I added too much flour. They also turned out quite small. I’m not sure how to make the base bigger without making the pastry too thin. I might try cutting rounds next time to see if that helps.
Hi!
Very clear step by step photos and instructions. Great effort. Thank you.
One question, so if u replace cream with milk, that means in this recipe u use 400ml of milk altogether?? Thx
I will try to make these. Looks so yumy and easy. Thank you for posting recipe. Will let you know how i go.
Hi FM-Yes that’s right, just use 400mls of milk if you don’t want to use cream. You can also use low fat milk although it will affect the creaminess of the custard and I find using regular milk produces a good result. Good luck!
Can’t wait to try!!!!
Hi there, I love these tarts but no matter what i do, they always bubble up over the rim and end up very nearly hollow little tart casings. what am i doing wrong?
Absolutely fantastic and so easy to make! I definitely like the modifications to take out some fat you cant even tell!
I have tried this recipe before so I know what the results are. DELICIOUS!!! Time for a repeat. They have become my January dessert OMGosh by everyone who tries them! Thank you
Marilyn
Hi, I made these today using coconut milk and they were fab. Next time I will cut down on the sugar, using 1/2 cup instead, as they were too sweet for me. What an easy and yummy recipe. Thanks so much for sharing and posting the piccies too as it makes it so much clearer. Blessings
Katina, Brisbane, Australia
I made these tarts today and tweaked it just the way you did, but I found that my custard was not as smooth as I hoped it would be… I didn’t get the nice colouring on top either. what did I do wrong?
Yum they are in the oven at the moment and so cross fingers! I love buying these and then found your recipe and thought I would try it for my lunch at a friend’s place today as my contribution. I must have cut my puff pastry too thick as I only got 2 rounds out so I grabbed another sheet out of the freezer and cut that out but now I have this excess pastry left over.
Thanks! Can’t wait to eat them when they are cooked.
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