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Portuguese Custard Tarts

Name: Portuguese Custard Tarts
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: 1 whole egg (large); 2 egg yolks (large); 115g Chelsea Caster Sugar; 2 tbsp cornflour; 400ml full fat (creamy) milk; 2 tsp vanilla extract; 1 sheet ready rolled puff pastry

4.8

Preparation

20 mins

Bake

20 mins

Difficulty

Easy

Servings

These Portuguese Custard Tarts (Pasteis de Nata) are flaky pastries filled with a creamy custard that’s caramelised on top. These little tarts are perfect for any time of day.

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Ingredients
Method

Ingredients

1 whole egg (large)
2 egg yolks (large)
115g Chelsea Caster Sugar
2 tbsp cornflour
400ml full fat (creamy) milk
2 tsp vanilla extract
1 sheet ready rolled puff pastry

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

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Reviews

13

What did you think of this recipe?

Kerrie

Easy and foolproof recipe, always a hit!

Ayla

Good recipe. Though there is always leftover custard. I make it with cinnamon.

Jason

Came out quite nice but the traditional version has cinnamon in it, and this recipe does not, yet the picture does. I made some cinnamon sugar and sprinkled it on top after cooking then blow torched them.

Anita

Delicious and easy!!!

Erin Marty

It is a yummy recipe. Tried these after tasting some in Portugal. These are just as nice.

ADAM

Good

Rachael

Absolutely delicious. Quick, easy and failproof recipe. Have made many times for family and friends (and work colleagues) and they always go down a treat.

aspen

can i use cream

Anna

Absolutely fabulous, I did add another half sheet of pastry as my muffin tins seem to be quite deep, and the first batch I had a lot of left over custard. This one was perfect! Just one spoonful leftover for me to eat!

Kathy

I have made these three times for family and friends, and the recipe is amazing! Each time, I get requests to bake them again. This is now my go-to recipe for Book Club!

Method

Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan.

Put egg, yolks, Chelsea Caster Sugar and cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.

Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.

Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.

Cut pastry sheet into two pieces and place them on top of each other.

Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.

On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.

Spoon in the cooled custard and bake for 20-25 minutes until golden on top. Leave to cool in the tin for 5 minutes then move to a cooling rack to finish cooling although they can be eaten warm.