Dreamy Portuguese Custard Tart

This dreamy Portuguese Custard Tart brings together creamy vanilla custard and flaky puff pastry in a way that instantly transports me back to the tiny Lisbon pastelarias where I first fell in love with these tarts The custard bakes up golden with those signature caramelized spots while the hint of citrus and cinnamon makes every bite completely irresistible

My very first attempt at these was on a rainy afternoon with friends and we devoured the whole tart in minutes Ever since this recipe has been the reason for so many impromptu coffee breaks and sweet celebrations

Ingredients

• Puff pastry sheet: Choose a good quality all butter puff pastry for the flakiest base
• Butter: For greasing the pan This helps your crust release easily
• Whole milk: Gives the custard its signature body and silkiness Choose fresh milk whenever possible
• Heavy cream: Adds extra richness and a velvety mouthfeel Go for cream with a higher fat content for the best results
• Cornstarch: Makes the custard sturdy without making it heavy Look for lumps and dissolve them completely
• Granulated sugar: Provides sweetness and helps caramelize the top Use superfine sugar if you prefer a smoother filling
• Cinnamon stick: Infuses the custard with warm spice Break your stick to release more cinnamon oils
• Lemon peel: Adds brightness and balances richness Try to cut just the colored zest to avoid bitterness
• Large egg yolks: Create that classic creamy texture Fresh eggs with golden yolks work best
• Vanilla extract: Rounds out the flavor with fragrant vanilla Always opt for pure vanilla
• Powdered sugar: Optional for dusting Finishes the tart with a pretty look
• Ground cinnamon: Optional for sprinkling A final nod to the spice in the custard

Step-by-Step Instructions

Prepare the pan:

Grease a nine inch tart pan with butter making sure to get all the corners This prevents sticking and makes unmolding easy

Line with pastry:

Roll out your puff pastry to fit the pan Press it gently but firmly into every curve of the pan and let a little extra hang over the rim to help with unmolding Place the lined pan in the fridge to keep the pastry cold

Make the custard base:

In a saucepan whisk together whole milk heavy cream and cornstarch until no lumps remain

Infuse and thicken:

Add the granulated sugar cinnamon stick and a strip of lemon peel Warm the mixture over medium heat whisking constantly until it thickens into a smooth custard Take your time here thickening can take about five to eight minutes

Remove aromatics:

Fish out the cinnamon stick and lemon peel as soon as the custard is thick to keep the flavors fresh

Temper the eggs:

Whisk the egg yolks in a bowl Slowly drizzle in a bit of the hot custard whisking all the time Then pour the egg mixture back into the saucepan This gentle step prevents scrambled eggs in your filling

Finish the custard:

Stir in vanilla extract Return to the heat for one to two minutes whisking continuously until your custard is lush and creamy

Fill and bake:

Pour the finished custard into the cold pastry shell Bake at four hundred seventy five degrees Fahrenheit for twenty to twenty five minutes You want the surface to develop dark caramelized spots and for the custard to be set with a slight jiggle

Cool and serve:

Let the tart rest for at least ten minutes so the filling sets a bit before slicing Dust with powdered sugar and cinnamon just before you serve

Pin it

The aroma of cinnamon and citrus always fills my home with childhood comfort and I love watching faces light up with the first taste of that golden top One time my daughter declared it tasted like sunshine and I have never forgotten it

Storage Tips

To store cover the tart tightly and keep it in the refrigerator It will stay fresh and creamy for up to two days For the ultimate texture reheat slices for just a few minutes in a hot oven to restore the crisp pastry

Ingredient Substitutions

If you do not have heavy cream you can use all whole milk for a slightly lighter filling For the citrus note orange zest works beautifully in place of lemon If you run out of cornstarch try an equal amount of custard powder or tapioca starch

Serving Suggestions

Serve warm or at room temperature This tart makes a fabulous brunch treat alongside hot espresso For an elegant dessert add a swirl of whipped cream or a scoop of vanilla ice cream A dusting of cinnamon or powdered sugar on top always brings out the best flavors

A Bit of History

Portuguese custard tarts or Pastéis de Nata are beloved for their flaky crust and caramelized custard Traditionally found in pastry shops throughout Portugal their secret is a super hot oven which creates that signature golden top Making these at home lets you bring a little Lisbon magic to your own kitchen

Frequently Asked Questions

→ How do I achieve the caramelized top on the custard tart?

Bake at a high temperature until the surface develops golden brown spots. Watch closely during the final minutes to avoid overbaking.

→ Can I use a different citrus peel for the custard?

Yes. Lemon, orange, or even lime peel will infuse the filling with distinct aroma and subtle tang—choose based on preference.

→ Is it possible to make this tart ahead of time?

Absolutely. Allow the tart to cool completely, then cover and refrigerate. Warm slightly before serving for best texture.

→ What is the best way to serve the custard tart?

Enjoy slightly warm, dusted with powdered sugar or cinnamon. Add a dollop of whipped cream or vanilla ice cream if desired.

→ Can I substitute puff pastry with another dough?

Puff pastry is traditional for its flaky texture, but shortcrust can be used for a firmer, biscuit-like base.