Custard Tart Recipe
A sophisticated custard tart recipe. These pasta del nata are great with coffee and a sure way to show off your pastry skills.
Pasta del nata originally come from Portugal and are sometimes known as Portugese custard tarts. British custard tarts would have used shortcrust pastry traditionally rolled rather than the more modern way of rolling the pastry by hand into a pin wheel.
If you need some help with your baking, why not come on on our cookery courses at the Hobbs House Bakery School.You could try this custard tart recipe with our rough puff pastry recipe.
If you want to try any other pastry recipes try our salted caramel tart recipe or frangipane tart recipe.
Serves (makes) 12
For the custard filling:
230g Caster sugar
460ml single cream
5 egg yolks
340ml whole milk
One tsp Vanilla essence
1 whole vanilla pod
The rind from half a lemon
4 dessertspoons cornflour
For the pastry:
One quantity of good quality ready rolled, all butter puff pastry
1tbsp mixed spice
2 dessert spoons of caster sugar
Small tart trays, for 12 tarts
For the custard filling: Pre heat your oven to its full capacity and place a baking stone in the oven, if you have one.
Whisk together the caster sugar, egg yolks and cornflour in a small bowl.
Then in a pan put the cream, milk, vanilla and lemon rind.
Bring to the boil as soon as it boils pour it over the sugar and egg mix, whisking continuously until combined.
Then pour the mixture back into the pan, on a low heat.
At this point you need to stir continuously with a wooden spoon or a whisk until it starts to thicken.
Keep whisking on a low heat until you have a really, really thick mixture and the corn flour has cooked out.
Pour it into a clean container and cover immediately with cling film and allow to cool. You can't use this mixture until it has gone completely cold, otherwise it doesn't cook properly once in the tart cases.
For the pastry: Layout your puff pastry onto a lightly floured work surface, and roll out.
Sprinkle the sugar and spice mix all over the pastry and roll the whole sheet of pastry up into a pinwheel (think of it as a Swiss roll!)
When it is all rolled up slice it into half a centimetre thick slices and then roll each one paper thin and place into buttered tart cases
Then put a small spoonful of the cold custard mix into each tart case
Put the tarts straight onto the baking stones in the oven and turn the oven down to 200°C Bake for 10 to 15 minutes until scorched on the top and slightly risen if they don't scorch and you think the tarts are cooked and then you can use a blowtorch to scorch the top for that – authentic look.