Portugese Custard Tarts + BAKE SALE

I came across this Bill Granger recipe thanks to the delightful Kulinary Adventures of Kath and I must admit that I’ve had a number of mishaps with this recipe. I’ve never really understood what went wrong, as when Kath has made them they’ve always turned out beautifully, With mine, they tended to either have the custard overflow from the centre, the pastry didn’t crisp, or the custard didn’t brown in the middle while the edges became nicely incinerated.

But practice makes perfect, does it not? I decided to try these for the third time and when it looked like things were about to follow the same direction as the last time (sides becoming incinerated while no colour in the centre), I ended up whipping them out and then finishing them off with a blowtorch, which had good results. I’m concluding that it must be due to the eccentric nature of my oven – if you have the same problem, I’d recommend you do the same. Were it not for this recipe tasting absolutely delightful, I probably wouldn’t be posting about it.

To make 12 tarts, you will need:

  • 3 egg yolks;
  • 115g caster sugar;
  • 2 tablespoons cornflour;
  • 230ml pure (thin) cream;
  • 170ml milk;
  • 1 teaspoon vanilla bean paste;
  • 1 sheet ready-rolled puff pastry.

Put the egg yolks, sugar, vanilla and cornflour in a saucepan and whisk together.

IMG_9600Gradually whisk in the cream and milk until smooth.

IMG_9601Place the pan over medium heat and cook, stirring, until the mixture thickens and comes to the boil. It is thick enough when the custard coats the back of a wooden spoon.


IMG_9603Transfer the custard to a bowl, and cover the surface with plastic wrap to prevent a skin forming and leave to cool.

Preheat the oven to 190 degrees Celcius. Lightly grease a 12-hole cup muffin tin. Cut the pastry sheet in half, put one half on top of the other and set aside for five minutes. Roll up the pastry tightly from the short end.

IMG_9605Cut the pastry log into twelve 1cm rounds. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm in diameter.

IMG_9606Press the pastry rounds into the muffin tin.

IMG_9607Spoon the cooled custard into the pastry cases.

IMG_9608Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden. If the edges are golden but the centre isn’t, do what I did and take them out to finish with a blowtorch. Leave the tarts in the tin for five minutes, then transfer to a wire rack to cool completely before devouring.


AND I can also tell you that these gorgeous tarts and a range of other things you’ve seen on the blog will be available at the Karoola Open Garden Bake Sale on 21-22nd September that Kulinary Adventures of Kath and I are assisting with, at 5 Cleveland Street, Wahroonga. The $7 entry fee to the garden will go towards the charity Soldier On: a support group for physically and psychologically wounded servicemen and women. The bake sale will be on for all weekend that the Open Garden is available, unless we SELL OUT! And just to tempt you a little, here’s our menu to date (subject to change)…

Apple cinnamon tea loaves
Chocolate and salted caramel tarts
Baby carrot cakes
Chai & salted caramel macarons
– Anzac biscuits
– Hand-iced shortbread
– Portugese tarts
– Gingerbread maple cupcakes
Raspberry, apple and almond breakfast muffins
– Vanilla and caramelised pear tart
Raspberry sour cream brownies
– Rosewater cardamom macaroons

And yours truly will also be there of course! You can find further details of the sale on the Facebook event. Hope to see some of you there 😉 xx

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Marnelli from Sweets & Brains.


16 Comments Add yours

  1. Looks heavenly! There’s a Portuguese bakery not far from here that makes the most DIVINE egg tarts! So thrilled to have a recipe to make them at home!

  2. Well done on trying again and again until you got it right! This post would make a lovely addition to Our Growing Edge this month. Please join us 🙂


  3. Tina @ bitemeshowme says:

    Love the look of these tarts. Sounds like the bake sale is a great idea – all the best!

    1. Thanks! I’ve been considering holding a stall at the markets and I think this will be good practise – fingers crossed it all pulls through!

  4. Marthafied says:

    Look so pretty!! I have always wanted to like custard tars, but never have.. and I know exactly what the problem is… I have always gone for the store bought variety… this recipe on the other hand looks deliscious!

    1. It’s quite simple too! Give it a go 🙂

  5. Lignum Draco says:

    I like a nice tart. 🙂 Dates noted. Perhaps…

      1. Lignum Draco says:

        Couldn’t go. Sorry I missed out on some nice tarts.

  6. I’ve put it in my calendar – and a friend just suggested doing brunch in Wahroonga that weekend, so I told her we should go to your bake sale instead 😉

    Any chance anything will be gluten-free? She’s a difficult one… otherwise I might have to grab some chocolate and salted caramel tarts and run!

    1. What a coincidence! There will be rosewater and cardamom macaroons on Sunday that are gluten free. Unfortunately though the chocolate and salted caramel tarts are going to be sold on Saturday! But I can try and reserve one for you on Sunday if you like?

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