This is a reduced-sugar version of Portuguese Custard Tarts, and just as delicious. I didn’t follow the UKTV food recipe as directed.

Category: Baking
Style: Portuguse
Servings: 10 tarts

For the pastry
1 package frozen puff pastry, thawed 2-3 tbsp superfine sugar
1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1 egg yolk, beaten

For the custard:

1 package (25 g) vegetarian custard powder
2 tbsp sugar (you can subtitute with honey)
grated zest of 1 orange
400 ml partly skimmed milk (1%)


  • Preheat the oven to 375F.
  • Finely roll out the puff pastry. Sprinkle over the sugar, nutmeg and cinnamon .
  • Fold up the pastry and roll out again. Form the pastry into a log shape.
  • Finely slice the pastry into 10 thin round slices.
  • Press the pastry slices into a greased 10-tartlet patty tin, pricking the base of each pastry case.
  • Line each pastry case with greaseproof paper. Fill each case two-thirds full with baking beans. Bake for 8 minutes.
  • Remove the greaseproof paper and baking beans. Brush the pastry cases with beaten egg and bake for a further 4-6 minutes at 350F. Cool the pastry cases on a wire rack.
  • Meanwhile, make the custard. In a saucepan, combine custard powder, milk, sugar and orange zest. Cook, stirring constantly, until mixture thickens.
  • Divide the custard among the pastry tart cases and set aside to cool.
  • Drizzle the chocolate syrup over the custard tarts.



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