portuguese custard tarts mary berry

2 views 12:21 am 0 Comments June 11, 2024
portuguese custard tarts mary berry

Portuguese custard tarts mary berry

Indulge in the sweet simplicity of Mary Berry’s Portuguese Custard Tarts – a delightful pastry treat perfect any time of day. These classic tarts feature a light, flaky puff pastry shell cradling a rich, eggy custard filling infused with the warmth of cinnamon. Hailing from Portugal, these tartlets exemplify European baking at its finest. With just a few humble ingredients, minimal hands-on time and maximum flavour, Berry’s foolproof recipe is ideal for novice and experienced bakers alike looking to craft a crowd-pleasing dessert. One bite into the buttery, custard-filled pillows and you’ll understand why these tarts are so beloved the world over.

portuguese custard tarts mary berry

Why people also love portuguese custard tarts mary berry:

Mary Berry’s Portuguese Custard Tarts are an instant classic for good reason – in just a few bites, they delight all the senses. The crispy, flaky pastry cradling a soothing cinnamon-laced custard provides pure sensory bliss. Each light, pillowy bite balances rich and creamy with buttery and crunchy, transporting eaters to a warmer place. Whether enjoying as an afternoon pick-me-up or elegant after dinner indulgence, these tarts always hit the spot without much effort. It’s no wonder home and professional bakers alike find them a true crowd-pleasing treat both easy on the eyes and harder to put down.


  • 500g puff pastry
  • 3 eggs
  • 150g caster sugar
  • 150ml milk
  • 150ml double cream
  • 1 tsp vanilla extract
  • Grated zest of 1 lemon
  • Freshly grated nutmeg


  1. Roll out the puff pastry and cut into circles using a 9cm pastry cutter. Re-roll any trimmings and cut more circles.
  2. After this,Place the pastry circles on a baking sheet. Prick all over with a fork. Chill for 30 mins.
  3. Heat oven to 200C/180C fan/gas 6. Bake pastry cases for 15-20 mins until golden. Cool on a wire rack.
  4. Beat eggs and sugar together until thick and pale.
  5. Heat milk, cream, vanilla and lemon zest gently until just below boiling point.
  6. Pour cream mixture onto egg mixture and whisk to combine.
  7. Strain into a jug. Pour into pastry cases.
  8. Sprinkle with nutmeg and bake for 15-20 mins until set.

Quick Facts

Preparation time: 30 minutes
Cooking time: 20-25 minutes
Total time: 50-55 minutes
Yield: 12 tarts
Difficulty: Easy
Serves: 12
Main ingredients: Puff pastry, eggs, milk, sugar, vanilla extract
Nutritional information: Each tart is about 140 calories and contains 5g fat, 15g carbs, 3g protein.
Serving suggestions: Enjoy warm or at room temperature. Dust with powdered sugar or cinnamon sugar before serving.
Tips: Use very fresh ingredients. Chill pastry before cutting. Bake filled tarts just until custard is set. Store covered in the fridge for up to 4 days or individually wrap an freeze for 3 months.

Variations and substitutions for Mary Berry’s Portuguese Custard Tarts

Flavor Variations

  • Lemon Custard: Omit cinnamon, add extra lemon zest to custard.
  • Orange Custard: Replace lemon zest with orange zest in custard.
  • Almond Custard: Add 1/2 tsp almond extract to custard. Top with sliced almonds.

Pastry Variations

  • Shortcrust Pastry: Use ready-made all-butter shortcrust pastry instead of puff pastry. No need to blind bake.
  • Flaky Pie Crust: Use an all-butter pie crust dough instead of puff pastry. No need to blind bake.

Ingredient Substitutions

  • Milk: Substitute with evaporated milk, half-and-half or light cream.
  • Heavy Cream: Can use light cream or half-and-half instead. May need to add a tablespoon or two of butter.
  • Eggs: Substitute 1 1/2 tbsp cornstarch mixed with 3 tbsp water or milk for each egg.
  • Vanilla: Use almond, coconut or lemon extract instead.

Recommendations and notices:


  • Use very fresh puff pastry or homemade pie crust for best texture. Frozen puff pastry will work too if thawed properly.
  • For neat circles, chill puff pastry well before cutting. Reroll any scraps only once.
  • Fill custard tarts just before baking to prevent soggy bottoms.
  • Top baked tarts with powdered sugar or cinnamon sugar before serving.


  • Custard filling will thicken more as it chills. Adjust cream/milk ratio if a looser filling is desired.
  • Blind baking the pastry cases prevents soggy bottoms if filled custard sits before baking.
  • Store leftover baked tarts in the fridge for up to 3 days. Best when filled at room temperature.
  • custard tarts freeze well unbaked for up to 1 month. Bake straight from frozen.
  • Consider making extra pastry circles and freezing unfilled for future use.

Proper handling and minor adjustments help assure these tarts live up to their reputation every time. Enjoy!

People Also Ask Questions About Mary Berry’s Portuguese Custard Tarts

Can the custard be made in advance?

Yes, you can make the custard up to a day ahead. Cover and refrigerate until ready to assemble this tarts. Gently reheat before pouring into pastry shells.

What if I don’t have any pastry cutter?

Use an overturned glass or small bowl to cut circles from the dough. Be gentle so the circles hold their shape.

Can these be gluten-free?

Yes, use a gluten-free pie or puff pastry dough and check eggs and milk are GF. The custard itself is naturally GF.

Can the tarts be frozen?

Yes, baked tarts can be frozen for up to 1 month. Consider making extra pastry shells and freezing unfilled for future use. Freezing works best before or after baking, not both.

How long will the tarts stay fresh?

Baked tarts will stay fresh covered at room temperature for 2-3 days or in the fridge for 4-5 days. For longer storage, individually wrap tarts and freeze for up to 3 months.

Any tips for perfect custard?

Use very fresh eggs at room temperature, whisk thoroughly and strain for a smooth filling. Cooking slowly to just below boiling helps it from splitting or curdling.


Enjoy the sweet simplicity of Mary Berry’s classic Portuguese Custard Tarts. With its delicate balance of buttery pastry and rich, soothing custard flavored with cinnamon and lemon, it’s clear why this timeless recipe remains a beloved treat the world over.

Call to action

Are you ready to experience the delicious simplicity of Mary Berry’s Portuguese Custard Tarts? Then what are you waiting for – get baking!

With just a handful of everyday ingredients, you’ll be able to enjoy this classic treat either as a leisurely weekend project or as a simple weekday dessert. The flaky, buttery pastry paired with the smooth, rich custard is sure to become a new favorite.

So round up the puff pastry, cream, eggs and spices. Whip up a batch of Mary’s foolproof custard filling. You’ll love having these tarts on hand for impromptu guests or as a treat with your morning coffee.

Give these authentic Portuguese custard tarts a try – I guarantee they’ll become your new go-to for cozy comfort any time of day. Get baking today and discover why they’re considered among the best of Mary Berry’s recipes. Your family and friends will thank you!

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