Mary Berry 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.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Ingredients
Scale
- 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.