Portuguese Custard Tarts

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!

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  • 1 1/4 cups Plain Flour
  • 3/4 cup Water
  • 25 grams Copha (white vegetable shortening) chopped and softened
  • 25 grams 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


  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.

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