Print

Portuguese Custard Tarts Recipe Easy Perfect Flaky Caramelized Pastry

Portuguese custard tarts - featured image
Print Recipe

This recipe delivers perfect Portuguese custard tarts with a flaky, buttery pastry and a smooth, creamy custard topped with a caramelized finish. Easy enough for weeknight treats and impressive for any occasion.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour, sifted
  • 1/4 teaspoon salt
  • 1/3 cup (75g) unsalted butter, cold and cut into small cubes
  • 1/3 cup (80ml) ice-cold water
  • Extra flour for dusting
  • 1 cup (240ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 3 large egg yolks, room temperature
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 strip of lemon zest
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. Make the pastry dough: In a bowl, combine sifted flour and salt. Add cold butter cubes and rub into flour until mixture resembles coarse breadcrumbs with pea-sized butter bits. Slowly add ice-cold water, stirring gently until dough just comes together. Wrap dough in plastic and chill for at least 30 minutes.
  2. Prepare the custard filling: Heat milk, lemon zest, and cinnamon over medium heat until just about to boil. Remove from heat and infuse for 10 minutes. Whisk egg yolks, sugar, cornstarch, and vanilla extract until pale and thickened. Remove lemon zest from milk and slowly pour warm milk into egg mixture, whisking continuously. Strain custard through fine mesh sieve.
  3. Roll and layer the pastry: On a floured surface, roll chilled dough into a 10 x 8 inch rectangle. Fold into thirds like a letter, turn 90 degrees, and roll out again. Repeat fold and roll 2-3 times. Roll dough into a log, wrap in plastic, and chill for 15 minutes.
  4. Shape the tarts: Preheat oven to 475°F (245°C). Cut dough log into 12 equal pieces. Press each piece into muffin tin cups, pushing dough up sides to create thin layers.
  5. Fill and bake: Pour custard filling into each shell about 3/4 full. Bake 12-15 minutes until tops blister and caramelize with dark spots but do not burn. Rotate tray halfway through baking.
  6. Cool and enjoy: Let tarts cool in pan for 10 minutes, then transfer to wire rack. Serve warm or at room temperature. Reheat at 350°F (175°C) for 5 minutes to regain crispness if desired.

Notes

Keep ingredients cold for flaky pastry. Pour warm milk slowly into eggs to avoid scrambling. Watch oven carefully to prevent burning. Use fresh lemon zest avoiding white pith. Practice rolling and folding dough for best layers. Sprinkle sugar on top midway through baking for extra caramelization. Custard can be made ahead and refrigerated.

Nutrition

Keywords: Portuguese custard tarts, pastel de nata, flaky pastry, caramelized custard, easy dessert, brunch dessert, traditional Portuguese recipe

Find it online: https://merrymorsel.com/portuguese-custard-tarts-recipe-easy-perfect-flaky-caramelized-pastry/