Portuguese egg custard tarts

Portuguese egg custard tarts
I have a huge list of things I would quite like to bake that has been in the making for a few years (see my Pinterest board!). I’ll probably never get round to making even half of them. However, sometimes I spot a recipe that grabs me enough to make me want to get baking straight away – and these Portuguese egg custard tarts are one such recipe.

Portuguese egg custard tarts
I saw this recipe in BBC Good Food magazine and immediately started thinking about when I could make them. It’s odd, because while I love a custard tart, I’ve never really thought that much about making them – especially as I’m still a bit nervous with pastry.

Portuguese egg custard tarts
However, the recipe seemed fairly straightforward and Portuguese egg custard tarts have such a good reputation that I just knew I had to make these. The pastry is a quick version of proper puff pastry and is more flaky than anything else, as it doesn’t have as many layers as standard puff pastry.

Pastry for Portuguese egg custard tarts
It involves making a basic pastry and then layering it with grated butter, folding, turning and layering again, before chilling in the fridge. It wasn’t too fiddly; the most difficult part for me was rolling out the pastry sheet to the right size each time.

Then it was a matter of rolling up the pastry sheet, cutting it into 12 and rolling out each bit into circles to line a muffin tin.

Pastry for Portuguese egg custard tarts

Pastry for Portuguese egg custard tarts

Pastry for Portuguese egg custard tarts
The custard was also easy enough to make. I’ve never made it before, but I know it can quickly go wrong, so I kept a close eye on it all the way through and followed the recipe to the letter. And it worked!

Making custard for Portuguese egg custard tarts

Custard for Portuguese egg custard tarts

Custard!

I think my muffin tin must be on the small side, because I only used up about two-thirds of the custard when filling the pastry cases. It keeps in the fridge for a few days, though, so I had some of the rest with a quick microwaved syrup sponge a few days later.

The custard puffs up in the oven, and you need to make sure it doesn’t rise and sink while the tarts are still baking. They should puff up before you take them out, and then sink while they’re cooling.

Portuguese egg custard tarts
And that’s it! The tarts were so delicious. I’ve never had the ‘proper’ Portuguese variety before, but if the ones I made are anything like the real thing, they must be bloody good.

Why not give these a go for Easter?

Portuguese egg custard tarts

Portuguese egg custard tarts
Portuguese egg custard tarts recipe

Can be found on the BBC Good Food website here: http://www.bbcgoodfood.com/recipes/portuguese-egg-custard-tarts

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