I have made them before from scratch,  they were good although if I am honest not as good as the ones I can get locally in a Portuguese bakery. But there is no getting away from it they are fiddly and quite frankly I didn’t think I would bother making them again. The end result was that while the homemade tarts tasted good they just didn’t taste good enough to warrant the time it takes to make them. That said a while back I saw a recipe in a Delicious Magazine supplement for a full size tart and I had kept it thinking I might give that ago.

And that brings me to to this week show. I decided I would make the larger tart and so bought two packets of puff pastry as the recipe suggested but when it came to it,  I had far to much pastry and so decided to make a batch of small ones as well.

The Delicious magazine recipe made the custard the traditional way as the contestants on the show had to do. This involves making a sugar syrup but by now I was dedicated to making these as simple as I could and so that went out the window and instead I choose to make a basic custard using a bit of custard powder enriched with egg yolks, cream and vanilla extract. If you would like to try making it with a sugar syrup try this recipe from Olive Magazine

The end result is small custard tarts that tasted very similar to a traditional Portuguse Custard Tart but mine are so much easier to make. So much so I will definitely be  making  them again. In my view, the slight sacrifice of authenticity is worth making for the time and effort saved. So if you would like to make these delightlful tarts but don’t want to spend hours in the kitchen then this recipe is for you.


  • 320 g ready rolled puff pastry
  • 1 tbsp custard powder
  • 150 g golden caster sugar
  • 1 tsp vanilla paste
  • 3 egg yolks
  • 250 ml full cream milk
  • 75 ml double cream (heavy cream)
  • metric - US cups


  1. Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease a 12 hole bun or muffin tin.
  2. Unroll the pastry and remove the lining sheet, then reroll to form a log of pastry.  Cut into 1.5cm (½in) thick slices.
  3. Lay each piece on a lightly floured surface and roll out each round until they are 9cm (3½in) in diameter. Press each round into the prepared tin.
  4. ..................................

for full instruction please see : www.recipesmadeeasy.com


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