Portugese Custard Tarts


  • 1/2 Cup Caster Sugar
  • 1/3 Cup Water
  • 2 tbs Cornflour
  • 2 Cups Milk
  • 5 Egg Yolks
  • 2 tsp Vanilla Essence
  • 3 sheets ready rolled Puff pastry


Place sugar and water in a small saucepan. Heat over low heat, uncovered, stirring for 2-3 minutes or until the sugar dissolves. Pour into a heatproof bowl and place in the fridge for 15 minutes to cool.

Place cornflour and 1 tbs milk in saucepan and stir until a smooth paste forms. Place sugar syrup, remaining milk, egg yolds and vanilla essence in saucepan and whisk until combined well.

Stir over a low heat until the custard thickens and coats back of spoon. Place in a heatproof dish and place in fridge for 1 hour to cool.

Preheat oven to 220 degrees C. Cut 4 rounds of pastry from each sheet and place in a muffin pan, divide custard mix evenly between the 12 cases and bake in preheated oven for 25-30 minutes or until pasty is golden and custard is firm.

Serve warm, or set aside until they have cooled to room temperature.

Makes 12.

1 comment

  1. Thank you for your recipe. I just wonder when I baked the tarts, they were shrinking down and the custard spilling out. Are you able to tell me why?

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