With crispy, flaky pastry and rich vanilla custard, these tarts make the perfect pick me up. Find out how to make Portuguese custard tarts with our authentic recipe, then make it your signature bake. Or, for another way to satisfy your sweet tooth, try our American style pancakes.
3 large happy eggs, yolks only
butter for greasing
125g caster sugar
1 vanilla pod, split with the seeds scraped out
175ml whole milk
225ml double cream
300g puff pastry, ready rolled
plain flour for dusting
icing sugar for dusting
- Preheat the oven to 200°C /180°C
- Grease the wells of a 12-hole muffin tray with butter.
- In a pan heat the egg yolks, sugar and cornflour over a low-medium heat, whisking continuously until thickened and well combined.
- Add the vanilla seeds then the milk and cream in a thin stream, whisking continuously until the mixture is thick.
- Pour the mixture into a separate pan over a low-medium heat and continue to stir until it comes to the boil. Remove the pan from the heat and cover it with cling film.
- Roll the puff pastry out onto a clean work surface that’s been lightly dusted with flour and icing sugar.
- Cut the pastry in half and place one sheet on top of the other. Roll the pastry sheets up like a Swiss roll and then cut into twelve slices. Lay each slice flat on the work surface and roll it out into a 10cm disc. Press a pastry disc into each of the wells of the muffin tray.
- Divide the cooled custard equally among the pastry cases. Transfer the muffin tray to the oven and bake the tarts for 18-20 minutes, or until the custard has set and is pale golden-brown and the pastry is crisp and golden.
Allow the custard tarts to cool in a tin, then serve them straight from the tin.