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Raspberry & Blueberry Portuguese custard tarts
Raspberry & Blueberry Portuguese custard tarts
Raspberry and Blueberry Portuguese Custard Tarts are a tasty twist on the traditional Portuguese pastry called “Pastel de Nata.” These tarts are filled with a creamy custard made from milk, eggs, sugar, and vanilla extract, and then topped with fresh raspberries and blueberries.
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Ingredients
- 1 sheet ready-rolled puff pastry
- 2 egg yolks
- 1/2 cup caster sugar
- 2 tablespoons cornflour
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F. Grease a 12-hole muffin tin.
- Cut the puff pastry into 12 rounds that are slightly larger than the holes in the muffin tin. Press the pastry rounds into the holes, making sure that they are snug against the sides and the base.
- In a medium bowl, whisk together the egg yolks, caster sugar and cornflour until well combined.
- In a small saucepan, heat the milk and vanilla extract until just simmering. Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, for 5-10 minutes or until the custard thickens and coats the back of a spoon.
- Remove from the heat and let the custard cool slightly.
- Spoon the custard into the pastry cases, filling them about two-thirds full.
- Top each tart with a few fresh raspberries and blueberries.
- Bake for 15-20 minutes or until the pastry is golden brown and the filling is set.
- Remove from the oven and let cool for a few minutes before transferring the tarts to a wire rack to cool completely.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 588kcal (29%)Carbohydrates: 70g (23%)Protein: 11g (22%)Fat: 30g (46%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 112mg (37%)Sodium: 204mg (9%)Potassium: 315mg (9%)Fiber: 4g (17%)Sugar: 37g (41%)Vitamin A: 358IU (7%)Vitamin C: 11mg (13%)Calcium: 183mg (18%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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