My All Time Favourite Portuguese Tart

This is one of those recipes that has everything going for it and when you eat one, you just can’t help going back for more.

Two highlights for me, and these are things I use constantly in other recipes. The rolling of the pastry is a great way to get an exciting element into the finish and it creates a great crispy finish. Try adding a brush of vanilla to the middle and you will hit new flavour heights.

The custard mix is almost a cheat version but it creates a beautiful flavour and texture that works with the pastry and hot cooking.

Give them a try and enjoy.

My all time favourite Portuguese Tart

Print Recipe
Serves: 12 Cooking Time: 30 mins


  • 4 egg yolks
  • 115gr castor sugar
  • 2 tablespoons cornflour
  • 230ml cream
  • 170ml milk
  • 2 teaspoons vanilla extract
  • 2 sheets puff pastry



Lightly grease a 12 pack muffin tray.


Whisk egg yolks, sugar and cornflour together in a saucepan until fully combined.


Gradually whisk in milk until smooth.


Over medium heat, cook slowly, stirring, until the mixture thickens.


Immediately remove from the heat and stir in vanilla.


Transfer custard to a bowl, cover surface with cling wrap and leave to cool.


Preheat oven to 180°C.


Cut the puff pastry dough sheet in half, place one-half on top of the other.


Do the same with the other sheet.


Roll up pastry from the short side and cut the 'log' into 2 cm rounds (six per pastry sheet).


Lay each pastry round on a lightly floured surface and using a rolling pin, roll out to 10 cm circle.


Press pastry rounds into the muffin tins.


Place muffin tray in fridge for 5 mins and allow the pastry to chill and firm.


Spoon in cooled custard and bake for 20-25 minutes or until pastry and custard are golden.


Leave the tarts in muffin tins for 5 minutes, then transfer to a wire rack to cool.

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