Recipe: Guilt-less Portugese Custard Tarts

Another ‘NotquiteNigella’ recipe :)

My oven overheated in the process of making these and crashed 3 times on me :( Major disaster.. but at least I managed to get the 1st batch out before the crashing started…

Anyhow this is supposedly ‘guiltless’ because I have been putting on quite a bit of weight lately due to my kitchen escapades and chocolate/macarons cravings so this time instead of using cream, I used pure skimmed milk. Now while I am not one to compromise taste for calories, if the end product still tastes equally good then I guess there is no harm in using the lighter alternative! And in this case, the custard still tasted as thick and creamy so that’s one thing that worked out well! :) In contrast to burnt pastry :(

The ingredients…

  • 3 egg yolks (I used 2 egg yolks and 1 whole egg)
  • 115g caster sugar
  • 2 tbsp cornflour
  • 230ml cream (or 400ml of milk)
  • 170ml milk (skimmed or full cream)
  • 2 tsp vanilla extract
  • 1 sheet rolled puff pastry (Cut into 1/2, put one sheet on top of the other and roll)

Put the egg yolks, sugar and cornflour in a pot and whisk together. Gradually whisk in the cream and milk until smooth. Place the pot 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.

Preheat the oven to 200C (or higher if your oven is not fan forced).

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.

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.

ENJOY!! :)


  • Try and eat the custard tarts straight after they have cooled on the wire racks
  • The crust gets soggy after 4hrs and leave for more than 24hrs, it tastes really bad even if it was put in an airtight container!
Baking: Pies & Tarts, Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>