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Portuguese custard tarts

Yields18 ServingsTotal Time45 mins

You don't need to travel to Portugal to experience delicious custard tarts - just follow this easy recipe using Casaccio farm-fresh eggs!

Custard filling
 300 ml pure cream
 300 ml milk
 6 Casaccio egg yolks
 2 tbsp cornflour
 1 tsp vanilla bean paste
  cup caster sugar
 2 tsp finely grated lemon zest
 ½ tsp ground cinnamon
Pastry
 2 puff pastry sheets, just thawed
Custard filling
1

Combine cream and milk in a medium saucepan over medium heat and bring to just a simmer.

2

Meanwhile, whisk yolks, cornflour, vanilla and sugar together in a large heatproof bowl. Gradually whisk in the hot cream mixture until smooth.

3

Return mixture to cleaned saucepan and place over low heat. Cook, stirring constantly, until custard thickens and thickly coats the back of a spoon.

4

Transfer to a glass bowl and cover surface with plastic wrap (to prevent a skin from forming). Set aside to cool then refrigerate for up to 3 days.

Assembling the tarts
5

Preheat oven to 210°C/190°C fan-forced. Lightly spray 18 holes of two 12-hole, 1/3 cup (80ml) capacity muffin tins with oil.

6

Cut each pastry sheet in half to form 2 long rectangles and place on top of each other to make 2 stacks. Starting from long side, roll up each pastry stack to form a log. Cut each log into 9 slices.

7

Flatten each pastry disc out in the palm of your hand with your fingers until about 3mm thick. Press the pastry into the prepared muffin moulds and chill for 20 minutes (this helps to prevent pastry shrinkage).

8

Stir lemon zest and cinnamon into custard. Spoon custard into pastry cases. Bake for 20-25 minutes or until custard is golden and pastry is golden and crisp. Set aside in tin for 5 minutes before transferring to a wire rack. Best served warm.

Ingredients

Custard filling
 300 ml pure cream
 300 ml milk
 6 Casaccio egg yolks
 2 tbsp cornflour
 1 tsp vanilla bean paste
  cup caster sugar
 2 tsp finely grated lemon zest
 ½ tsp ground cinnamon
Pastry
 2 puff pastry sheets, just thawed

Directions

Custard filling
1

Combine cream and milk in a medium saucepan over medium heat and bring to just a simmer.

2

Meanwhile, whisk yolks, cornflour, vanilla and sugar together in a large heatproof bowl. Gradually whisk in the hot cream mixture until smooth.

3

Return mixture to cleaned saucepan and place over low heat. Cook, stirring constantly, until custard thickens and thickly coats the back of a spoon.

4

Transfer to a glass bowl and cover surface with plastic wrap (to prevent a skin from forming). Set aside to cool then refrigerate for up to 3 days.

Assembling the tarts
5

Preheat oven to 210°C/190°C fan-forced. Lightly spray 18 holes of two 12-hole, 1/3 cup (80ml) capacity muffin tins with oil.

6

Cut each pastry sheet in half to form 2 long rectangles and place on top of each other to make 2 stacks. Starting from long side, roll up each pastry stack to form a log. Cut each log into 9 slices.

7

Flatten each pastry disc out in the palm of your hand with your fingers until about 3mm thick. Press the pastry into the prepared muffin moulds and chill for 20 minutes (this helps to prevent pastry shrinkage).

8

Stir lemon zest and cinnamon into custard. Spoon custard into pastry cases. Bake for 20-25 minutes or until custard is golden and pastry is golden and crisp. Set aside in tin for 5 minutes before transferring to a wire rack. Best served warm.

Portuguese custard tarts

170-198 Bulban Rd, Werribee VIC 3030

With love from our family farm to your family table xx