Nigella Portuguese Custard Tarts Recipe

This delicious custard tart has crispy pastry and a creamy filling with a caramelized top. Inspired by Nigella, it’s a perfect treat you can make at home with simple ingredients.

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Ingredients Needed:

Dough:

• 1 cup all-purpose flour
• ¼ teaspoon kosher salt
• ⅓ cup cold water
• 1 stick high-quality unsalted butter, fully softened, divided

Sugar Syrup:

• ¾ cup white sugar
• ¼ cup water
• 1 tablespoon water
• 1 cinnamon stick (Optional)
• 1 lemon, zested in large strips (Optional)

Custard Base:

• ⅓ cup all-purpose flour
• ¼ teaspoon kosher salt
• 1 ½ cups milk
• 6 large egg yolks
• 1 teaspoon vanilla extract (Optional)

How To Make Portuguese Custard Tarts Recipe?

1. Make the dough: Mix flour, salt, and cold water in a bowl using a wooden spoon until it becomes a sticky dough that pulls away from the sides.
2. Knead and rest: Place dough on a floured surface, dust the top with more flour, and knead for 1 to 2 minutes. Shape into a ball, cover, and rest for 15 to 20 minutes.
3. Roll and butter the dough: Roll into a square about 1/8-inch thick. Spread 1/3 of the butter over 2/3 of the square, leaving a 1/2-inch border. Fold like a letter (one side over the middle, then the other side over that).
4. Roll again and chill: Turn and dust with flour, then roll into another rectangle. Spread another 1/3 of butter on 2/3 of the dough. Fold again, place on a baking sheet, and freeze for 10 minutes until slightly chilled.
5. Final roll and shape: Roll into a square again. Spread the last 1/3 of butter, leaving a 1 to 1½-inch border at the top. Moisten the edge with water, then roll tightly into a log. Wrap and chill in the fridge for at least 2 hours, or overnight.
6. Make the sugar syrup: In a pot, combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon stick, and lemon zest. Boil over medium heat without stirring until it reaches 100°C. Remove from heat.
7. Make the custard: In a cold pot, whisk flour, salt, and milk until smooth. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Let it cool for at least 10 minutes, then whisk in egg yolks, sugar syrup, and vanilla. Strain into a measuring cup.
8. Preheat the oven and prep dough: Preheat oven to 288°C. Grease a 12-cup muffin tin. Unwrap the dough and cut it into 12 even pieces.
9. Shape the tart shells: Put one piece into each muffin cup. Wet your thumb, press into the center, and spread the dough up the sides until it slightly goes over the top edge.
10. Fill and bake: Fill each tart ¾ full with custard. Bake for about 12 minutes until the tops are blistered and the pastry is golden and bubbling.
11. Cool and serve: Let them cool slightly. Serve warm and enjoy!

Recipe Tips:

• Let the dough rest before rolling: This helps the dough become soft and easy to roll without tearing.
• Use soft butter, not melted: Soft butter spreads easily and gives you flaky layers. Melted butter won’t work the same.
• Roll the dough tight into a log: A tight roll helps create a nice swirl in each tart and makes the pastry rise evenly.
• Strain the custard before pouring: This removes any lumps or egg bits, so your filling stays smooth and creamy.
• Bake at high heat for a short time: The high oven temp gives the tarts a blistered top and crisp crust without drying the custard.

How To Store Leftovers?

• Refrigerate: Let the Portuguese Custard Tarts cool to room temperature first. Then place them in an airtight container and store them in the fridge for up to 3 days.
• Freeze: Let the tarts cool completely. Wrap each one tightly in plastic wrap or foil, then freeze for up to 1 month.

Nutrition Facts:

• Calories: 230 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 115mg
• Sodium: 95mg
• Potassium: 70mg
• Total Carbohydrate: 22g
• Dietary Fiber: 0.5g
• Sugars: 12g
• Protein: 4g

Try More Nigella Lawson Recipes:

• Nigella Chocolate Pots Recipe
• Nigella Chocolate Guinness Cupcakes Recipe