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thermomix Portuguese custard tarts

Portuguese custard tarts

4.5 from 2 votes
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 12 Serves

These are the easiest and best  Portuguese custard tarts I have come across so far and so easy to make in the Thermomix. 

The recipe is so simple and ready in no time. I love Portuguese custard tarts and have just done a Facebook live tutorial in which I explained all the steps of Portuguese custard tart making. I am not Portuguese but I have tried to stick to an authentic method as much as possible and also tried to keep things simple. 

There are a lot of complicated recipes out there and actually Portuguese custard tarts are very easy to prepare. I have added some flavours that I thought went really well and also used golden caster sugar for the 'custard' which will brown the mixture slightly more and create more flavour. You can use standard caster sugar instead if you like them more yellow. 

The great thing about this recipe is that you can also prepare it if you need them quickly. The puff pastry is not a must and you can buy some in the supermarket. This is probably the only pastry or ready made dough I would buy in the supermarket when I am in a hurry without compromising flavour and quality. If you have time, definitely prepare it yourself, I have the recipe below.

Ingredients

Rough puff pastry

  • 200 g ice cold butter chopped into small chunks
  • 200 g plain flour
  • 90 g cold water
  • 1/2 tsp salt
  • Alternatively you can use 2 sheets of ready rolled butter puff pastry

Thermomix Portuguese custard tarts

  • 250 g golden caster sugar
  • 200 g ice cold water
  • 2 strips lemon zest
  • 1 cinnamon stick
  • 2 eggs
  • 4 egg yolks
  • 50 g corn flour
  • 500 g whole milk
  • 1 vanilla pod seeds scraped
  • 1 pinch ground cinnamon

Instructions

  1. If you are making the pastry from scratch, follow these steps.
  2. To make the rough puff pastry, place the ice cold butter, plain flour, ice cold water and salt in the mixing bowl and mix 20 Sec. / Speed 6.
  3. Place onto a generously floured surface and form into a ball. It will be very sticky so just be sure to handle it quickly. Shape into a square and wrap in clingfilm. Refrigerate for 30 minutes.
  4. Remove, unwrap and place onto a floured surface. Roll out to a rectangle about 20x50cm. Fold over the bottom third and then the top third. Turn so that the seam side faces you. Repeat the rolling, folding and chilling process.
  5. Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
  6. To make the sugar syrup, place the golden caster sugar, water, lemon zest and cinnamon stick in the mixing bowl. Cook 8 Min. / 100°C / Reverse Speed Stir. Remove the lemon zest and cinnamon stick and transfer into a separate bowl.
  7. Place the eggs, egg yolks, corn flour, milk, vanilla pod and seeds in the mixing bowl. Cook 9 Min. / 90°C / Speed 2. During the last minute pour the sugar syrup through the lid. Remove the vanilla pod and set aside.
  8. Roll out the pastry to a large rectangle. Roll it up starting from the short end. Cut into 12 equal sized pieces. Roll each piece into a circle about 8cm diameter and line a 12-hole muffin tin with it.

  9. Pour the custard mixture into each hole to about 3/4 way up. Transfer to the oven and bake for 15 minutes until golden brown. You may have some custard mixture leftover. You can refrigerate that or freeze it and reuse another time.
  10. Remove from the oven and leave to cool. Then serve!
Nutrition Facts
Portuguese custard tarts
Amount Per Serving
Calories 334 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 132mg44%
Sodium 249mg11%
Potassium 93mg3%
Carbohydrates 40g13%
Sugar 22g24%
Protein 5g10%
Vitamin A 610IU12%
Vitamin C 1.3mg2%
Calcium 70mg7%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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20 Comments

  1. FM on July 5, 2017 at 4:54 am

    I just made a double batch of these. Wonderful. I used tangelo peel instead of lemon (just because I didn’t have any lemons)….beautiful. Just wondering if I can freeze the cooked tarts, or if we will just need to eat them all now….!

    • Weehooey A Weehooey A on July 5, 2017 at 10:50 am

      Yes of course you can freeze them and defrost anytime 🙂 x

  2. Grace on July 8, 2017 at 7:21 am

    Hi Sophia,
    Thank you for showing the tricks on premade pastry, I have omitted the lemon and followed the rest of the recipe.

  3. Darlene on July 9, 2017 at 12:30 pm

    I’ve been making these for a couple of years now….always a hit.

  4. Katie on August 2, 2017 at 11:52 am

    Hi Sophia,
    I was just wondering if you have the recipe for the raspberry and lemon cake shown in the video. It looks lovely .

    • Weehooey A Weehooey A on September 12, 2017 at 7:05 am

      It’s coming to the blog soon 🙂 xx

  5. Sally Parsons on August 14, 2017 at 9:39 am

    A delicious treat, I just used frozen puff pastry but love making my own pastry too. Going to try the Welshcakes next! Many thanks Sophia.

  6. Maryse on September 12, 2017 at 10:06 am

    There is a pinch of cinnamon listed last in the ingredients but I can’t find where to use it in the recipe. Is it just to sprinkle on top prior to baking?

    • Weehooey A Weehooey A on September 17, 2017 at 2:30 am

      Yep, you can sprinkle the cinnamon on top! x

  7. Caroline on January 19, 2018 at 4:35 pm

    Oh no Sophia! After taking them out of the oven, mine deflated and sunk in in the middle. What did I do wrong? They still taste yummy though!

    • Weehooey A Weehooey A on February 19, 2018 at 10:11 am

      Hi Caroline, it just means that the custard was not set completely yet 🙂 Nothing to worry about, simply cook them for a little longer next time. x

  8. Patricia Norval on March 21, 2018 at 7:57 am

    Hi Sophia
    Can I I use brown sugar instead of caster sugar.

  9. Hilary on May 24, 2018 at 11:43 am

    Was the temp 200c or 200c fan assisted please for the Portuguese tarts?

    • Weehooey A Weehooey A on June 13, 2018 at 8:50 am

      200C is normal , fan would be 180C.

  10. Kim on June 22, 2019 at 1:14 pm

    With making your own pastry, do you repeat the rolling, folding and chilling process in step 4 only the once? Thanks

  11. Mona Walsh on July 24, 2019 at 11:48 am

    Just make these. The custard is amazing, & next time would love to make The pastry but this time used made pastry which was ok.

  12. Jul on July 24, 2019 at 3:26 pm

    The custard mixture was enough for 24 tarts (12 x 2 muffin tinns). Are you sure this are the right ingredient quantities?

    The custard suppose to be watery or must be a little bit thick?

    Why do you need ice cold water for the syrup? You put it to boil anyway.

  13. Jill on July 25, 2019 at 8:15 am

    Tasty and easy to make! Quantities are generous. I used shop bought puff pastry plus the custard from this recipe. Cut the circles larger at 9cm wide. It made 2 dozen tartlets.

  14. Mona on August 13, 2019 at 4:38 am

    Amazing,amazing, amazing
    I never comment on think but love reading comments. But I had to for this!!!

    Custard is perfect!!! very close to what I got in Portugal ( that’s a big call). But definitely nicer then Any we had in Australia ( Melbourne) it’s amazing!!
    Problem is that it takes longer to make then to eat them. All gone In a flash.
    I used store bought puff pastry, but will try Sophia’s pastry next time.

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