Mary Berry’s Portuguese Custard Tarts are a delightful pastry that combines a crisp, flaky crust with a rich, creamy custard filling. Originating from Portugal, these tarts are known as “Pastéis de Nata” and are a beloved treat worldwide. Perfect for any occasion, these tarts are surprisingly easy to make and are sure to impress with their delicious flavor and beautiful presentation.
What is Mary Berry’s Portuguese Custard Tarts?
Mary Berry’s Portuguese Custard Tarts are made with a puff pastry base filled with a creamy custard made from eggs, sugar, milk, and vanilla. Baked until golden and slightly caramelized on top, these tarts offer a wonderful contrast between the crispy pastry and the smooth custard filling.
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Why You Should Try This Recipe
- Authentic Flavor: Captures the traditional taste of Portuguese custard tarts.
- Simple Ingredients: Uses common ingredients found in most kitchens.
- Impressive Presentation: Looks beautiful and is perfect for entertaining.
- Versatile Dessert: Suitable for breakfast, tea time, or dessert.
- Easy to Make: Straightforward steps that anyone can follow.
- Mary Berry’s Expertise: A trusted recipe from a renowned baker.
Ingredients Needed for Mary Berry Portuguese Custard Tarts
- 1 package of puff pastry (ready-made)
- 300ml whole milk
- 200ml double cream
- 100g caster sugar
- 2 tbsp plain flour
- 1 tsp vanilla extract
- 5 large egg yolks
- Ground cinnamon (for dusting)
Mary Berry Portuguese Custard Tarts Ingredients Substitutions
When making Mary Berry Portuguese Custard Tarts, you may need to substitute some ingredients due to dietary preferences, allergies, or simply based on what you have available.
Here are some common substitutions:
- Puff Pastry: If you don’t have puff pastry, you can use phyllo dough or make your own shortcrust pastry. For a gluten-free option, use gluten-free puff pastry available in specialty stores.
- Whole Milk: Substitute whole milk with almond milk, soy milk, or oat milk for a dairy-free version. The texture and flavor might vary slightly, but these alternatives work well in the custard.
- Double Cream: Use coconut cream or a non-dairy cream alternative for a dairy-free option. Greek yogurt can also be used, though it will alter the texture slightly.
- Caster Sugar: Granulated sugar can be used in place of caster sugar. For a lower glycemic index, try coconut sugar or a sugar substitute like stevia, though this may slightly change the taste and texture.
- Plain Flour: All-purpose flour can be used instead of plain flour. For a gluten-free alternative, use a gluten-free all-purpose flour blend.
- Vanilla Extract: If vanilla extract is unavailable, you can use vanilla bean paste or scrape the seeds from a vanilla pod. Almond extract can also be used for a different flavor profile.
- Egg Yolks: For an egg-free version, use an egg replacer available in stores, though it may change the texture and richness of the custard. Silken tofu can also be a substitute for the creamy consistency.
- Ground Cinnamon: Nutmeg or ground cardamom can be used for a different spice profile if you don’t have ground cinnamon.
Instructions to Make Mary Berry Portuguese Custard Tarts
- Preheat oven to 200°C (400°F).
- Roll out puff pastry and cut into circles to fit a muffin tin.
- Press pastry circles into the muffin tin, ensuring they are well-fitted.
- Heat milk and cream in a saucepan until just boiling.
- Whisk together sugar, flour, and egg yolks in a bowl until smooth.
- Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
- Return mixture to the pan and cook over low heat until thickened.
- Stir in vanilla extract and let cool slightly.
- Pour custard into the pastry cases, filling each about three-quarters full.
- Bake for 20-25 minutes until the tops are golden and slightly caramelized.
- Allow to cool in the tin for a few minutes before transferring to a wire rack.
- Dust with cinnamon before serving.
What Goes Well With Mary Berry Portuguese Custard Tarts
- Fresh Berries: Adds a burst of freshness.
- Whipped Cream: Light and airy, complements the rich custard.
- Coffee or Tea: Perfect for a morning or afternoon treat.
- Fruit Compote: Provides a sweet and tangy contrast.
- Honey Drizzle: Adds a touch of extra sweetness.
- Mint Leaves: A fresh garnish that enhances the flavor.
Expert Tips for Making the Best Mary Berry Portuguese Custard Tarts
- Use cold pastry to ensure a crisp, flaky crust.
- Cook custard gently to avoid curdling.
- Fill pastry cases just below the rim to prevent overflow.
- Bake on a high shelf for even browning.
- Allow tarts to cool slightly before removing from the tin.
- Dust with cinnamon for an authentic touch.
- Serve warm for the best flavor and texture.
Easy Variations of Mary Berry Portuguese Custard Tarts
- Add lemon zest to the custard for a citrusy twist.
- Infuse with spices like nutmeg or cardamom for extra warmth.
- Use puff pastry cups for a quick and easy version.
- Try chocolate custard for a rich and decadent treat.
- Incorporate fruit puree into the custard for a fruity flavor.
- Make mini tarts for bite-sized delights.
Best Practices to Store Mary Berry Portuguese Custard Tarts
- Cool completely before storing.
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for longer storage but bring to room temperature before serving.
- Avoid stacking to maintain the shape and integrity of the tarts.
- Label and date the container for easy tracking.
Best Practices to Reheat Mary Berry Portuguese Custard Tarts
- Preheat the oven to 150°C (300°F).
- Place tarts on a baking sheet and cover with foil to prevent over-browning.
- Heat for 10-15 minutes or until warmed through.
- Check the center to ensure it’s heated properly.
- Serve immediately for the best taste and texture.
- Avoid microwaving to maintain the crispy pastry.
Nutrition Value (Per Serving)
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 105mg
- Sodium: 90mg
- Total Carbohydrates: 18g
- Dietary Fiber: 0g
- Sugars: 10g
- Protein: 4g
FAQs
Can I use a different type of milk for the custard filling?
Yes, you can substitute whole milk with other types of milk such as almond milk, soy milk, or oat milk. Keep in mind that the texture and flavor may vary slightly depending on the type of milk used.
How do I prevent the custard from curdling while cooking?
To prevent the custard from curdling, cook it over low heat and stir constantly. Make sure to gradually add the hot milk mixture to the egg mixture while whisking continuously to temper the eggs and avoid cooking them too quickly.
Can I make the pastry from scratch instead of using pre-made puff pastry?
Absolutely! Making puff pastry from scratch will add to the preparation time but can enhance the overall flavor and texture. If you choose to make your own, ensure you follow a good recipe and allow enough time for the pastry to chill between folding and rolling.
How do I know when the tarts are done baking?
The tarts are done when the tops are golden brown and slightly caramelized. The custard should be set but still have a slight wobble in the center. This ensures a creamy texture once cooled.
Can I freeze the Portuguese custard tarts?
Yes, you can freeze the custard tarts. Once completely cooled, wrap each tart individually in plastic wrap and then place them in an airtight container or freezer bag. They can be frozen for up to 1 month. To reheat, thaw them in the refrigerator overnight and warm them in the oven at 150°C (300°F) for about 10 minutes.
Final Words
Mary Berry’s Portuguese Custard Tarts are a delightful and elegant dessert that will impress anyone who tries them. With their crispy pastry and creamy custard filling, they are perfect for any occasion. Follow this step-by-step guide to create these delicious tarts at home and enjoy a taste of Portugal. Happy baking!
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Mary Berry Portuguese Custard Tarts
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Description
Mary Berry’s Portuguese Custard Tarts are made with a puff pastry base filled with a creamy custard made from eggs, sugar, milk, and vanilla. Baked until golden and slightly caramelized on top, these tarts offer a wonderful contrast between the crispy pastry and the smooth custard filling.
Ingredients
- 1 package of puff pastry (ready-made)
- 300ml whole milk
- 200ml double cream
- 100g caster sugar
- 2 tbsp plain flour
- 1 tsp vanilla extract
- 5 large egg yolks
- Ground cinnamon (for dusting)
Instructions
- Preheat oven to 200°C (400°F).
- Roll out puff pastry and cut into circles to fit a muffin tin.
- Press pastry circles into the muffin tin, ensuring they are well-fitted.
- Heat milk and cream in a saucepan until just boiling.
- Whisk together sugar, flour, and egg yolks in a bowl until smooth.
- Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
- Return mixture to the pan and cook over low heat until thickened.
- Stir in vanilla extract and let cool slightly.
- Pour custard into the pastry cases, filling each about three-quarters full.
- Bake for 20-25 minutes until the tops are golden and slightly caramelized.
- Allow to cool in the tin for a few minutes before transferring to a wire rack.
- Dust with cinnamon before serving.
