Portuguese Custard Tarts

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This Portuguese custard tart recipe will have you dreaming of holidays! The crisp puff pastry case filled with sweet creamy vanilla custard!

12 Portions

Medium 30 Minutes

Ingredients

Ingredients

For the recipe  Portuguese Custard Tarts

For the Pastry:

320 g Ready Rolled Puff Pastry

For the Custard:

150 ml Water
250 g Caster Sugar
1 Sticks Cinnamon Stick
0.5 Lemon Zest (in large pieces)
300 ml Whole Milk
50 g Plain Flour
15 g Dr. Oetker Madagascan Vanilla Paste (1 tbsp)
5 Egg Yolks

To Serve:

about 5 g Icing Sugar (to dust)

preparation

Preparation

For the Pastry

Step 1: First up; unroll your pastry and brush with a little water. Tightly roll up the pastry starting at the longer edge. Wrap in clingfilm and pop in the fridge to chill for 30 minutes.

For the Filling

Step 2: Whilst your pastry is chilling it's time to make the filling; pop the water, sugar, cinnamon and lemon zest into a saucepan and place over a medium heat. Heat until the sugar has dissolved; turn up the heat a boil for 1 minute, don't stir your sugar syrup. Remove from the heat and leave to cool.

Step 3: Mix together the flour and a little milk to make a smooth paste. Pop the rest of the milk into a pan with the Vanilla Paste and bring to the boil. Remove from the heat and whisk in the flour mixture until smooth. 

Step 4: Remove the cinnamon and lemon zest from the sugar syrup with tongs or a spoon and slowly pour into the mixture whisking as you pour. 

Step 5: Finally add the egg yolks to the mixture, whisk to combine until smooth and cover with clingfilm to prevent a skin from forming on the custard. 

Step 6: Preheat your oven to 230°C/210°C/Gas Mark 8 and lightly grease a 12 hole muffin tray with butter. Remove the pastry from the fridge and cut into 12 equal pieces.

Step 7: Pop a piece into each muffin hole and using your thumb massage in circular motions around each disc to make the pastry rise up the sides of the tin. – if you wet your thumb it will make this step easier. 

Step 8: Divide the custard equally between the pastry cases and bake for 15-18 minutes until the pastry is golden and the top of the custard is scorched. 

Step 9: Leave your Portuguese custard tarts to chill in the tin for 15 minutes this helps the custard set. Then dust with a little icing sugar, serve and enjoy! 

Nutritional Information for the recipe Portuguese Custard Tarts

Per Serving Per 100 g / ml
Energy 1022 kJ
244 kcal
1051 kJ
251 kcal
Fat 8.97 g 9.24 g
Carbohydrate 35.54 g 36.63 g
Protein 3.69 g 3.80 g

preparation

Preparation

For the Pastry

Step 1: First up; unroll your pastry and brush with a little water. Tightly roll up the pastry starting at the longer edge. Wrap in clingfilm and pop in the fridge to chill for 30 minutes.

For the Filling

Step 2: Whilst your pastry is chilling it's time to make the filling; pop the water, sugar, cinnamon and lemon zest into a saucepan and place over a medium heat. Heat until the sugar has dissolved; turn up the heat a boil for 1 minute, don't stir your sugar syrup. Remove from the heat and leave to cool.

Step 3: Mix together the flour and a little milk to make a smooth paste. Pop the rest of the milk into a pan with the Vanilla Paste and bring to the boil. Remove from the heat and whisk in the flour mixture until smooth. 

Step 4: Remove the cinnamon and lemon zest from the sugar syrup with tongs or a spoon and slowly pour into the mixture whisking as you pour. 

Step 5: Finally add the egg yolks to the mixture, whisk to combine until smooth and cover with clingfilm to prevent a skin from forming on the custard. 

Step 6: Preheat your oven to 230°C/210°C/Gas Mark 8 and lightly grease a 12 hole muffin tray with butter. Remove the pastry from the fridge and cut into 12 equal pieces.

Step 7: Pop a piece into each muffin hole and using your thumb massage in circular motions around each disc to make the pastry rise up the sides of the tin. – if you wet your thumb it will make this step easier. 

Step 8: Divide the custard equally between the pastry cases and bake for 15-18 minutes until the pastry is golden and the top of the custard is scorched. 

Step 9: Leave your Portuguese custard tarts to chill in the tin for 15 minutes this helps the custard set. Then dust with a little icing sugar, serve and enjoy! 

Nutritional Information for the recipe Portuguese Custard Tarts

Per Serving Per 100 g / ml
Energy 1022 kJ
244 kcal
1051 kJ
251 kcal
Fat 8.97 g 9.24 g
Carbohydrate 35.54 g 36.63 g
Protein 3.69 g 3.80 g
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