Portuguese Egg Tarts

 photo MOV_0892_00012portugueseeggtarts


  • 60 g dairy cream, 35% fat
  • 60 g sugar
  • 2 egg yolks, 30 g
  • 1 tbsp cornflour
  • 260 g full-fat fresh milk
  • ½ tsp vanilla extract
  • 9 frozen puff pastry shells, each measuring 7 x 3 cm (top D x H)


  • To make custard filling, whisk cream, sugar, yolks, milk and cornflour till smooth. Stir over medium-low heat till thick enough to coat pot thinly (or metal spoon if using non-stick pot). Place pot in water-bath. Add vanilla extract. Stir till mixture is half-cool. Leave to cool completely
  • Preheat oven to 250°C. Line baking tray with aluminium foil, shiny side up.
  • When oven is ready, remove pastry shells from freezer. Place slightly apart on baking tray. Fill shells with custard to 5 mm from edge. Bake till crust is brown, and custard is burnt and just stops bubbling. This takes about 30-35 minutes. You should check every 
  • 10 minutes and rotate tray as necessary so that all tarts brown evenly.
  • Remove tarts from oven to wire rack. Leave till cool. Serve within a few hours whilst pastry is crisp.
  • Leftovers should be unmoulded before pastry softens, then refrigerated uncovered (make sure there isn’t any funky odour in your fridge). Reheat tarts on foil lined baking tray at 200°C. Pastry would turn soggy after 5 minutes, then crisp up nicely after another 5 minutes or so. Custard would be creamy and smooth but a bit sunken.