Easy Portuguese inspired egg custard tarts

Based on 79 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
30
min.
Preparation
15
min.
Baking
40
min.
Resting

Ingredients

Servings:-12+
275 g puff pastry
300 ml milk
200 ml heavy cream (divided)
100 g sugar
egg yolks
1 tbsp cornstarch
orange (zest)
vanilla bean
butter for greasing
Metric
Imperial

Utensils

  • stand mixer or hand mixer with beaters
  • cutting board
  • knife
  • small bowl
  • citrus zester
  • small saucepan
  • whisk
  • mixing bowl
  • oven
  • plastic wrap
  • muffin tray
  • rolling pin

Nutrition per serving

Cal
231
Protein
4 g
Fat
16 g
Carb
18 g
  • Step 1/7

    Beat the egg yolks with the sugar until light and creamy.
    • egg yolks
    • 100 g sugar
    • stand mixer or hand mixer with beaters

    Beat the egg yolks with the sugar until light and creamy.

  • Step 2/7

    Mix some of the cream with the cornstarch until combined, then combine with the egg yolks. Slice open the vanilla bean with a sharp knife.
    • 50 ml heavy cream
    • 1 tbsp cornstarch
    • vanilla bean
    • cutting board
    • knife
    • small bowl

    Mix some of the cream with the cornstarch until combined, then combine with the egg yolks. Slice open the vanilla bean with a sharp knife.

  • Step 3/7

    Add the remaining cream, milk, vanilla bean seeds, and orange zest to a small saucepan. Bring to a boil over medium-low heat and then leave it to cool for approx. 5 – 10 min.
    • 150 ml heavy cream
    • 300 ml milk
    • orange (zest)
    • citrus zester
    • small saucepan

    Add the remaining cream, milk, vanilla bean seeds, and orange zest to a small saucepan. Bring to a boil over medium-low heat and then leave it to cool for approx. 5 – 10 min.

  • Step 4/7

    Add a small amount of the warm vanilla cream to the egg yolk mixture, whisking constantly, then gradually add the rest. Transfer the mixture back into the saucepan.
    • whisk

    Add a small amount of the warm vanilla cream to the egg yolk mixture, whisking constantly, then gradually add the rest. Transfer the mixture back into the saucepan.

  • Step 5/7

    Reheat the mixture over low heat, whisking constantly, until it thickens. Transfer to a clean bowl, cover with plastic, and set aside to cool. Preheat oven to 240°C / 460°F. Butter the muffin cups.
    • butter for greasing
    • mixing bowl
    • oven
    • plastic wrap
    • muffin tray

    Reheat the mixture over low heat, whisking constantly, until it thickens. Transfer to a clean bowl, cover with plastic, and set aside to cool. Preheat oven to 240°C / 460°F. Butter the muffin cups.

  • Step 6/7

    Unroll the puff pastry and discard the paper. Roll the puff pastry back into a log, then cut it into 12 even pieces. Place the slices cut side-down and roll into circles large enough to fill the muffin cups. Place one circle in each cup, pressing it down in the middle and up the sides. Refrigerate for approx. 30 min.
    • 275 g puff pastry
    • cutting board
    • knife
    • rolling pin

    Unroll the puff pastry and discard the paper. Roll the puff pastry back into a log, then cut it into 12 even pieces. Place the slices cut side-down and roll into circles large enough to fill the muffin cups. Place one circle in each cup, pressing it down in the middle and up the sides. Refrigerate for approx. 30 min.

  • Step 7/7

    Pour the vanilla cream into each muffin cup until just below the rim. Bake on the middle rack of the oven at 240°C /46°F for approx. 12 – 15 min, or until the cakes are golden brown and caramelized. Enjoy!
    • oven

    Pour the vanilla cream into each muffin cup until just below the rim. Bake on the middle rack of the oven at 240°C /46°F for approx. 12 – 15 min, or until the cakes are golden brown and caramelized. Enjoy!