Portugese egg custard tarts

10 servings
20 min
25 min
Very Easy


Number of serving: 10
1 cup milk

3 tablespoons corn flour

1/2 vanilla bean

1 cup white sugar

6 egg yolks

1 pkt frozen puff pastry, thawed or filo pastry (my preference)


  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups and link bottom and sides with pastry/
  • In a saucepan, combine milk, corn flour, sugar and vanilla. Cook stirring constantly until mixture thickens.
  • Place egg yolks in a bowl and slowly whisk 1/2 cup of hot milk mixture into egg yolks.
  • Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly.
  • Cook stirring constantly for 5 minutes or until thickened. Remove vanilla bean.
  • Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes or until crust is golden brown and filling is slightly browned on top.


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