Portuguese Custard Tarts

Portuguese Custard Tarts


Servings 12
Time Needed Prep
Ingredients 11
Difficulty Medium

Rating (click to rate)

3.5 based on 2 ratings.


  • 1.25 cups Plain Flour
  • 3/4 cup Water
  • 25 g Copha (white vegetable shortening) chopped and softened
  • 25 g Butter chopped and softened
  • 1 cup Sugar
  • 1/3 cup Water
  • 2 cups Milk
  • 3 tbsp Cornflour
  • 1 tbsp Custard Powder
  • 4 Egg Yolks
  • 1 tsp Vanilla Extract natural

Nutrition Information

Qty per
113g serve
Qty per
Energy 1068cal 946cal
Protein 7.3g 6.5g
Fat (total) 3.06g 2.71g
 - saturated 1.09g 0.96g
Carbohydrate 49g 44g
 - sugars 14.2g 12.6g
Dietary Fibre 4.35g 3.85g
Sodium 13.4mg 11.9mg

Nutritional information does not include the following ingredients: Copha

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Everybody loves a good old custard tart. Something about the cold, jelly -like custard and the crumbly pastry that makes this a bakery favourite. But why buy them, when you can give these Portuguese Custard Tarts a go at home!


  1. Preheat the oven to 220 degrees.

  2. Sift the flour into a bowl. Add 3/4 cup water, or enough to form a soft dough.

  3. Gather into a ball, then roll out on baking paper to form a 2x30cm rectangle.

  4. Spread the Copha over the surface.

  5. Roll up from the short edge to form a log.

  6. Roll the dough out into a rectangle again, and spread with the butter.

  7. Roll into a log and slice into 12 pieces.

  8. Working from the centre outwards, use your fingertips to press each round out to a circle large enough to cover the base and sides of twelve 80 ml (1/3 cup) muffin holes.

  9. Press into tin. Refrigerate.

  10. Put the sugar and 1/3 cup water into a pan, and stir over low heat until the sugar dissolves.

  11. Mix a little milk with the cornflour and custard powder to form a smooth paste, and add to the pan with the remaining milk, egg yolks and vanilla.

  12. Stir over low heat until thickened. Put in a bowl, cover and cool.

  13. Divide the filling among the pastry bases. Bake for 30 minutes, or until the custard is set and the tops have browned. then transfer to a wire rack.

Recipe Hints and Tips:

  • Portuguese Custard Tarts are not suitable to freeze.
About Author

Kate Carlile

Kate brings sexy back to the office as our Administration Manager and all-round most loveliest lady in the world. She is super Mum to four and the SAH...Read MoreM office would literally fall apart without her. Her dream is to colour the world purple whilst travelling around it in a lavender Winnebago! Read Less

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