Portuguese Custard Tarts

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 45mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    286
based on 39 ratings

These traditional tarts from Portugal are a delicious combination of vanilla, custard and flaky pastry. For best result while making the dough: ensure you add the water very gradually and stop when the dough reaches the consistency desired (firm but not sticky), this means you might need less water than indicated in the recipe, or you might need to add a little more.

recipe updated Mar 5, 2024

Ingredients

  • Unsalted butter icon
    Unsalted butter
    150 g
  • Water icon
    Water
    110 g
  • Vanilla bean icon
    Vanilla bean
    1
  • Caster sugar icon
    Caster sugar
    1 tablespoon
  • All purpose flour icon
    All purpose flour
    225 g
  • Cornstarch icon
    Cornstarch
    12 g
  • Whole milk icon
    Whole milk
    300 g
  • Caster sugar icon
    Caster sugar
    250 g
  • Water icon
    Water
    250 g
  • Cinnamon stick icon
    Cinnamon stick
    1
  • Lemon rind icon
    Lemon rind
    10 g
  • Egg yolk icon
    Egg yolk
    4
  • Egg icon
    Egg
    1

Tools

  • kCook icon Oven
  • kCook icon Whisk
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Kenwood Chef
  • kCook icon Lightly floured surface
  • kCook icon Saucepan - medium
  • kCook icon Jug
  • kCook icon Small bowl
  • kCook icon Large saucepan
  • kCook icon Jug
  • kCook icon Saucepan
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Medium bowl
  • kCook icon Muffin pan - 12-hole

Step preview

  1. Grease a clean muffin pan
  2. Attach K Beater
  3. Add caster sugar and all purpose flour to the Kenwood Bowl
  4. Mix with splashguard fitted - 30 sec, Speed 1
  5. Add water to the Kenwood Bowl gradually while machine is running
  6. Mix until well combined - 2 min, Speed 1
  7. Remove the dough from the Kenwood Bowl
  8. Wrap with plastic wrap
  9. Chill in fridge - 20 min
  10. Retrieve the chilled dough from the fridge
  11. Transfer pastry to lightly floured surface
  12. Roll out into a rectangle
  13. Sprinkle with unsalted butter
  14. With the shorter edge facing you, fold the top third toward you and the bottom third up over it
  15. Turn the dough 90 degrees, roll out to the same size again
  16. Sprinkle with unsalted butter
  17. With the shorter edge facing you, fold the top third toward you and the bottom third up over it
  18. Wrap with plastic wrap
  19. Chill in fridge - 30 min
  20. Repeat the rolling out and folding process twice more
  21. Wrap with plastic wrap
  22. Chill in fridge - 30 min
  23. Add caster sugar, water, cinnamon stick and lemon rind to a clean saucepan
  24. Heat until boiling then reduce heat - high heat
  25. Simmer - 3 min
  26. Transfer content of saucepan to jug carefully
  27. Chill in fridge until completely cool
  28. Pre-heat oven - 230°C
  29. Retrieve the chilled pastry from the fridge
  30. Roll out until 1/8" (5mm) thick
  31. Cut out into 12 equal pieces
  32. Transfer pastry to muffin pan
  33. Chill in fridge until needed
  34. Add all purpose flour and cornstarch to a clean small bowl
  35. Stir until combined
  36. Add whole milk to the small bowl gradually
  37. Stir until smooth then set aside
  38. Add whole milk to a clean large saucepan
  39. Heat until boiling while stirring frequently - medium-high heat
  40. Once boiling remove from the heat
  41. Clean Kenwood Bowl
  42. Attach Whisk
  43. Transfer content of large saucepan to Kenwood Bowl
  44. Mix with splashguard fitted - 30 sec, Speed 3
  45. Add cornflour mixture to Kenwood Bowl gradually while machine is running
  46. Mix with splashguard fitted until well combined - 30 sec, Speed 6
  47. Add egg yolk, egg and vanilla bean to a clean medium bowl
  48. Beat until combined then set aside
  49. Retrieve the jug of chilled sugar syrup from the fridge
  50. Strain through a sieve
  51. Transfer syrup to Kenwood Bowl
  52. Mix with splashguard fitted until combined - 30 sec, Speed 3
  53. Add egg mixture to Kenwood Bowl gradually while machine is running
  54. Mix with splashguard fitted until combined - 20 sec, Speed 6
  55. Transfer custard to jug
  56. Retrieve the muffin tin from the fridge
  57. Pour custard into pastry
  58. Bake until golden brown - 20 min, 230°C
  59. Remove from oven and let cool
  60. Serve
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