Portuguese Custard Tarts

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Dessert
Cuisine	European
Servings (Default: 12)

Ingredients

3 egg yolks
2 tablespoon corn starch
100 g vanilla suar, real
250 ml cream
125 ml milk
1 piece (s) lemon peel, untreated, approx. 3 cm
1 pack puff pastry, roll, from the refrigerated counter
Powdered sugar, for sprinkling

Instructions

Mix the egg yolks with the corn starch in a saucepan. Add the cream, whole milk, lemon zest and the sugar and stir well. Then bring to a boil over low heat. Stir constantly as it burns very easily. When it thickens, remove it from the heat and set aside with the lid on, otherwise the pudding will skin.
Roll up the puff pastry and cut out 12 circles with a glass approx. 7 cm in diameter.
Lightly grease a 12-well muffin tin. Press the dough circles into the hollows, the base should be covered and the dough should be up to about halfway up the hollow. Spread approx. 1 ½ tablespoon pudding on each of the hollows,
Bake in the preheated oven at 200 degrees for approx. 17-20 minutes until they are golden brown.
Let cool down from the mold. Sprinkle with powdered sugar and serve with strawberries, for example.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.