Portuguese Custard Tarts

Name: Portuguese Custard Tarts
Prep time: 13 min
Cook time: 27 min
Total time: 40 min
Yield: 12 servings
Cuisine: Portuguese
Ingredients: 1 sheet (500 g) frozen puff pastry, thawed at room temperature for 30–40 minutes; 3 large (55 g) large egg yolks, at room temperature; ½ cup (120 ml) whole milk; ¼ cup (60 ml) heavy cream; ¼ cup (50 g) granulated sugar; 1 tablespoon (8 g) cornstarch; 1 teaspoon (5 ml) vanilla extract; ¼ teaspoon (½ g) ground nutmeg (optional); ¼ teaspoon (½ g) ground cinnamon; 2 teaspoon (8 g) granulated sugar

From the MyKitchenBank Kitchen

These iconic Portuguese pastries feature a crispy, flaky puff pastry shell filled with silky egg custard, topped with a whisper of cinnamon and sugar. Baked until the pastry puffs and turns golden and the custard edges caramelize lightly, they're best enjoyed warm with coffee or tea.

Prep: 13 min
Cook: 27 min
Wait: 6 min
Total: 46 min
Makes: 12 tarts

Save to My Kitchen Jump to recipe

Steps

Before you start

Thaw puff pastry at room temperature for 30–40 minutes, or use pre-thawed sheets from the refrigerator
Preheat your oven to 400°F (200°C) while you prepare the pastry
Ensure egg yolks and dairy are at room temperature for the smoothest custard
Have a 12-cup muffin tin ready, lightly buttered or lined

1
Preheat oven and prep panOven 400°F / 205°C
- Preheat your oven to 400°F (200°C).
- Lightly butter a 12-cup muffin tin or line the cups with paper muffin liners.
- If using paper liners, a light coating of butter helps the baked pastry release more easily.
2
Cut and fit pastry
- On a lightly floured work surface, unroll the thawed puff pastry sheet.
- If it has shrunk, gently roll it out to about 12×16 inches (30×40 cm).
- Using a round cutter (3 to 3.5 inches / 7.5 to 9 cm), cut out 12 circles.
- Press each circle gently into a muffin cup, letting the pastry come up the sides and extend slightly above the rim for a rustic edge.
- Using a fork, prick each bottom 3–4 times to prevent large air pockets during baking.
+ Show details− Hide details
Ready when: Twelve pastry circles are fitted into the muffin tin with edges above the rim; bottoms are pricked with a fork
Tip: Prick the bottoms thoroughly to prevent uneven puffing. If the pastry becomes too warm and sticky, refrigerate for 10 minutes before proceeding.
3
Make custard on stovetopOven 170°F / 75°C
- In a small saucepan, whisk together the egg yolks, milk, heavy cream, sugar, cornstarch, vanilla extract, and nutmeg (if using) until completely smooth with no lumps.
- Place the pan over medium heat and stir constantly with a whisk.
- After 5–6 minutes, the mixture will thicken and coat the back of a spoon.
- An instant-read thermometer should read 170°F (77°C).
- Remove from heat and let cool for 1 minute, stirring occasionally.
+ Show details− Hide details
Ready when: Mixture coats the back of a spoon, no lumps remain, thermometer reads 170°F (77°C)
Tip: Stir constantly to prevent the egg yolks from scrambling. If small lumps form, strain through a fine-mesh sieve. Use a candy thermometer for confidence.
4
Fill tarts with custard
- Divide the cooled custard evenly among the 12 pastry-lined cups, filling each about three-quarters full.
- Sprinkle a small pinch (about 1/6 teaspoon / 0.5 g) of the cinnamon-sugar mixture over the top of each tart.
- You can mix the cinnamon and sugar together in a small bowl first, or sprinkle them separately.
+ Show details− Hide details
Tip: Leave room at the top of each pastry cup so the custard doesn't spill over during baking. The cinnamon sugar adds a lovely sweet-spiced finish.
5
Bake until goldenOven 400°F / 205°C
- Transfer the filled muffin tin to the preheated 400°F (200°C) oven.
- Bake for 18–20 minutes, until the pastry is deep golden brown and the custard edges show light caramelization.
- The very center of the custard may jiggle slightly when you gently shake the pan—this is actually ideal, as it means the custard is moist and will set fully as it cools.
+ Show details− Hide details
Ready when: Pastry is deep golden brown; custard edges show light caramelization; center may jiggle very slightly
Tip: If the pastry browns too quickly, tent loosely with foil in the last 3–5 minutes. Slight jiggle in the center is good—overbaking will dry out the custard.
6
Cool and serve
- Remove the tarts from the oven and let them rest in the muffin tin for about 5 minutes.
- Run a small sharp knife around each tart to loosen it, then gently lift out.
- Serve warm or at room temperature.
- These are best enjoyed within a few hours of baking when the pastry is still crispy, but they remain delicious for 1–2 days.
+ Show details− Hide details
Ready when: Tarts have cooled enough in the pan that they release easily and don't split
Tip: Serve warm with strong coffee or hot chocolate for an authentic Portuguese moment. Cool completely before storing in an airtight container.

Good to know

Tips

Don't skip pricking the pastry bottoms—this prevents large air pockets and ensures even, flat baking. Alternatively, blind-bake the unfilled pastry for 5 minutes at 400°F (200°C) weighted with pie weights before filling.
Use a candy thermometer when cooking the custard to ensure 170°F (77°C) for food safety while preventing overcooked, grainy texture from excessive heat.
Underbake rather than overbake—the slight jiggle in the center means the custard is perfectly set and will firm up as it cools without becoming dry or rubbery.
Serve these tarts warm within a few hours of baking for the best textural contrast between crispy pastry and silky custard. Cold or day-old tarts are still delicious but less dramatic.

Make ahead

The custard filling can be made up to 2 days ahead and refrigerated in an airtight container. Assembled unbaked tarts freeze well for up to 1 month; bake from frozen, adding 2–3 minutes to the baking time. Fully baked tarts can be frozen for up to 3 weeks and warmed gently before serving.

Storage & reheating

Room temperature: up to 6 hours (pastry will soften). Refrigerator: 3–4 days in an airtight container. Freezer: up to 3 weeks for baked tarts. Reheat frozen tarts in a 350°F (175°C) oven for 5–7 minutes to restore crispness.

Substitutions

heavy cream → whole milk (use 0.75 cup / 180 ml total milk). Creates a lighter custard with less richness but still creamy texture
cornstarch → potato starch. Use 1:1 ratio; potato starch produces a slightly silkier, more delicate custard
granulated sugar → sweetened condensed milk (0.5 cup / 120 ml) plus 0.25 cup (60 ml) whole milk, with sugar reduced to 2 tablespoons (25 g). Produces a richer, denser custard with less active cooking time
large egg yolks → 1 cup (240 ml) cooled store-bought vanilla custard sauce (such as Bird's Custard). Skip the stovetop cooking step and proceed directly to filling and baking; result is slightly less rich