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Easy Portuguese Custard Tarts

Easy Portuguese Custard Tarts
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Easy Portuguese Custard Tarts are deliciously creamy yet crispy golden pastries that combine a flaky puff pastry shell with a luscious, silky custard center. This straightforward recipe captures the authentic flavors of Portugal and is perfect for any skill level, making it a delightful treat for dessert, snack, or teatime.

Ingredients

Scale

Pastry

  • Puff Pastry Sheets – enough to cut into tart molds (approximately 8 sheets or 1 package)

Custard Filling

  • 4 large Egg Yolks
  • 3/4 cup Granulated Sugar
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 tbsp Cornstarch or Flour
  • 1 strip Lemon Zest (optional)

Instructions

  1. Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets and cut them into circles or squares sized to fit your tart molds or muffin tins. Press the pastry gently into each mold to form tart shells, then chill them in the refrigerator while preparing the custard filling.
  2. Make the Custard Filling: In a saucepan, combine whole milk, heavy cream, and lemon zest (if using). Heat gently until just simmering, then remove from heat. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually pour the warm milk mixture into the egg mixture while whisking continuously to avoid curdling. Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens into a creamy custard.
  3. Fill and Bake: Remove the lemon zest from the custard and stir in vanilla extract. Pour the custard evenly into the chilled pastry shells, filling almost to the top. Place the tarts on a baking tray and bake for 15 to 20 minutes, or until the custard is set and the tops develop golden, caramelized spots. Monitor carefully to prevent burning.
  4. Cool and Enjoy: Allow the tarts to cool completely in their molds before removing them. This allows the custard to firm up and makes handling easier. Serve at room temperature or slightly chilled for best taste.

Notes

  • Chill the pastry before baking to keep it crisp and prevent shrinking.
  • Stir the custard constantly over low heat to avoid lumps and graininess.
  • Keep an eye on the tarts while baking as oven temperatures may vary.
  • Use fresh eggs and quality vanilla for better flavor.
  • Let the custard cool naturally; reheating can cause separation or watery texture.

Nutrition

Keywords: Portuguese custard tarts, Pastéis de nata, custard tart recipe, Portuguese dessert, puff pastry custard tart, easy custard tarts

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