Portuguese Custard Tarts Print

Portuguese Custard Tarts

Makes 8-12 tarts


450g puff pastry (jus rol is fine)

275ml / ½ pint milk
zest of 1 orange
1 vanilla pod, scraped out
4 egg yolks
150g / 5oz caster sugar
1½ tbsp plain flour

Equipment: Muffin tins


  1. Grease muffin tins lightly with butter (sometimes this is not necessary if enough fat in pastry).
  2. If the pastry is not pre rolled, roll out to 2ml thickness.
  3. Line moulds with pastry.
  4. Preheat oven to 220°C/425°F/Gas Mark 7.
  5. Heat the milk with orange zest and vanilla till scalded.
  6. In a separate bowl, beat the egg yolks with the sugar till pale. Stir in the flour.
  7. Strain the milk onto the egg mix, whisking all the time.
  8. Fill each tart to the brim.
  9. Cook for 15-25 minutes until set and slightly browned on top.
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