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Easy Portuguese Custard Tarts

Easy Portuguese Custard Tarts
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Easy Portuguese Custard Tarts are a rich and delightfully simple dessert featuring a flaky, buttery crust paired with a creamy, silky custard filling that caramelizes beautifully on top. This classic recipe brings the authentic flavors of Portugal into your kitchen with minimal ingredients and straightforward steps, perfect for both beginner and experienced bakers.

Ingredients

Scale

Pastry

  • Store-bought puff pastry (enough for 6-8 tarts)

Custard Filling

  • 300 ml whole milk
  • 150 ml heavy cream
  • 4 egg yolks
  • 100 g sugar
  • 20 g cornstarch
  • Zest of 1 lemon
  • 1 cinnamon stick

Instructions

  1. Prepare the Puff Pastry: Roll out your store-bought puff pastry on a lightly floured surface and cut it into circles slightly larger than your tart molds. Gently press the pastry into the molds, ensuring the base and sides are fully covered. Chill the molds in the fridge for 15–20 minutes to help the crust maintain its shape during baking.
  2. Make the Custard Filling: In a saucepan, combine whole milk, heavy cream, lemon zest, and the cinnamon stick. Heat gently until just before boiling, allowing the flavors to infuse. Meanwhile, whisk together the egg yolks, sugar, and cornstarch in a bowl until smooth.
  3. Temper the Eggs: Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling. Once combined, return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon. Remove the lemon zest and cinnamon stick before filling the tart shells.
  4. Fill the Tart Shells: Pour the warm custard into the chilled pastry shells, filling each about three-quarters full. Avoid overfilling to prevent spilling during baking.
  5. Bake the Tarts: Bake in a preheated oven at 220°C (430°F) for 15–20 minutes or until the crust is golden and the custard tops show characteristic caramel brown spots. Watch closely to avoid burning.
  6. Cool and Serve: Let the tarts cool in the molds for about 10 minutes, then transfer to a wire rack. Serve warm or at room temperature for optimal flavor and texture.

Notes

  • Chill your pastry to prevent shrinking and ensure a crisp crust.
  • Use fresh lemon zest for brightness without overwhelming sweetness.
  • Stir constantly while cooking the custard to avoid lumps.
  • Keep a close eye on the oven as caramel spots can burn quickly.
  • Allow tarts to cool slightly before serving to improve texture and handling.

Nutrition

Keywords: Portuguese custard tarts, pastel de nata, easy custard tarts, flaky pastry dessert

Find it online: https://emillycooks.com/easy-portuguese-custard-tarts/