Portuguese Custard Tarts

Portuguese Custard Tarts


For the custard

115g caster sugar

25g cornflour

1 whole egg

2 egg yolks

275ml whole milk

125ml double cream

1 vanilla pod or 1 teaspoon extract

1 strip of lemon peel


For the bases

1 pack of ready rolled puff pastry

1 teaspoon ground cinnamon

Extra flour for dusting




1 x 12 hole muffin tin


  1. Make the custard first as this will need to cool and set completely before baking. Heat the cream and milk with the vanilla and lemon peel, in a heavy based pan, until it is just under boiling point.
  2. Meanwhile whisk the egg and egg yolks together with the caster sugar and cornflour until they are light and thick.
  3. Pour the milk and cream onto the egg and sugar mixture whilst whisking.
  4. Pour it back into the saucepan and place back onto a low heat. Stirring all the time, allow the mixture to thicken. As soon as you see the first ‘blip’ to show that the custard has come back to the boil, remove from the heat and pour into a clean bowl.

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Covid-19 Update 03.04.2020

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