Indulge in the rich and creamy delight of Portuguese custard tarts, a beloved pastry that combines a flaky puff pastry crust with a luscious custard filling. These tarts are perfect for any occasion, offering a taste of Portugal's culinary heritage in every bite.
When preparing this recipe, you might need to visit the supermarket for a few specific items. Puff pastry sheets are often found in the frozen section. Additionally, fresh cinnamon sticks and lemon peel might not be staples in every kitchen, so be sure to pick those up if you don't have them on hand.

Ingredients For Portuguese Custard Tarts
Milk: Provides the creamy base for the custard.
Sugar: Sweetens the custard mixture.
Cinnamon stick: Adds a warm, spicy flavor to the custard.
Lemon peel: Infuses a subtle citrus aroma and flavor.
Flour: Helps to thicken the custard.
Egg yolks: Contribute to the rich texture and color of the custard.
Puff pastry: Forms the flaky, buttery crust for the tarts.
Technique Tip for Making These Tarts
When making the custard, ensure you whisk the flour and egg yolks thoroughly before gradually adding the milk mixture. This prevents lumps and ensures a smooth, creamy texture. Additionally, when rolling out the puff pastry, make sure it is evenly thin to achieve a crisp and flaky base for the custard tarts.
Suggested Side Dishes
Alternative Ingredients
milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is a good option for those who are lactose intolerant.
sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different flavor profile, but works well in custards.
cinnamon stick - Substitute with ground cinnamon: Ground cinnamon can be used in smaller quantities to achieve a similar flavor.
lemon peel - Substitute with orange peel: Orange peel provides a citrusy aroma and flavor, though slightly different from lemon.
flour - Substitute with cornstarch: Cornstarch can thicken the custard similarly to flour and is gluten-free.
egg yolks - Substitute with custard powder: Custard powder can mimic the texture and flavor of egg yolks in custard recipes.
puff pastry - Substitute with phyllo dough: Phyllo dough can create a similar flaky texture, though it is thinner and may require layering.
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How to Store or Freeze These Tarts
Allow the Portuguese custard tarts to cool completely at room temperature before storing. This helps prevent condensation, which can make the pastry soggy.
Place the cooled tarts in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
Store the container in the refrigerator for up to 3 days. The custard will remain creamy, and the pastry will stay crisp.
For longer storage, freeze the tarts. Wrap each tart individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and maintains freshness.
When ready to enjoy, thaw the tarts in the refrigerator overnight. To restore the crispiness of the puff pastry, reheat in a preheated oven at 350°F (175°C) for about 5-10 minutes.
Avoid microwaving the tarts, as this can make the pastry chewy and the custard unevenly heated.
If you prefer a warm treat, you can also reheat the tarts directly from frozen. Place them in a preheated oven at 350°F (175°C) for 15-20 minutes, checking periodically to ensure they don't overheat.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the Portuguese custard tarts on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes until the custard is warmed through and the pastry is crisp.
Use a toaster oven set to 350°F (175°C) for a quicker option. Place the tarts directly on the rack or on a small baking tray. Heat for 8-10 minutes, checking frequently to ensure the pastry doesn't burn.
For a microwave method, place the tarts on a microwave-safe plate. Heat on medium power for 20-30 seconds. This method is faster but may result in a less crispy pastry.
If you have an air fryer, preheat it to 320°F (160°C). Place the Portuguese custard tarts in the basket, ensuring they are not touching. Heat for 5-7 minutes until the custard is warm and the pastry is crisp.
For a stovetop method, use a non-stick skillet over low heat. Place the tarts in the skillet and cover with a lid. Heat for 5-7 minutes, checking frequently to ensure even warming and to avoid burning the pastry.
Essential Tools for Making Custard Tarts
Saucepan: Used to heat and dissolve the sugar in the milk mixture along with the cinnamon stick and lemon peel.
Whisk: Essential for whisking the flour and egg yolks together and for gradually incorporating the milk mixture.
Mixing bowl: Used to combine the flour and egg yolks before adding the milk mixture.
Muffin tin: Holds the puff pastry circles and custard mixture, giving the tarts their shape.
Rolling pin: Helps to roll out the puff pastry to the desired thickness.
Cookie cutter: Used to cut the puff pastry into circles that fit into the muffin tin cups.
Oven: Preheated to 375°F (190°C) for baking the tarts until the tops are browned and the pastry is crisp.
Cooling rack: Allows the tarts to cool properly after baking.
Measuring cups: Ensures accurate measurement of milk and sugar.
Measuring spoons: Ensures accurate measurement of flour.
Knife: Used to cut the lemon peel.
Spatula: Helps to stir the custard mixture while it thickens on the stove.
How to Save Time on Making These Tarts
Prepare ingredients in advance: Measure and set aside all ingredients before starting to streamline the process.
Use pre-made puff pastry: Save time by using pre-made puff pastry instead of making it from scratch.
Simultaneous tasks: While the milk mixture is heating, whisk the flour and egg yolks to save time.
Preheat the oven early: Ensure the oven is ready by preheating it as your first step.
Use a food processor: Quickly mix the custard mixture using a food processor to save time on whisking.

Portuguese Custard Tarts Recipe
Ingredients
Custard
- 2 cups milk
- 1 cup sugar
- 1 stick cinnamon
- 1 strip lemon peel
- 2 tablespoon flour
- 6 egg yolks
Pastry
- 1 sheet puff pastry thawed
Instructions
- Preheat your oven to 375°F (190°C).
- In a saucepan, combine milk, sugar, cinnamon stick, and lemon peel. Heat until sugar is dissolved.
- In a bowl, whisk flour and egg yolks. Gradually add the milk mixture while whisking continuously.
- Return the mixture to the saucepan and cook over low heat until thickened. Remove cinnamon stick and lemon peel.
- Roll out the puff pastry and cut into circles. Press into muffin tin cups.
- Fill each pastry cup with the custard mixture.
- Bake for 20-25 minutes until the tops are browned and the pastry is crisp.
- Let cool before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Recipe
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