Custard Tarts

When I visited Portugal I had a real love for these!  It is a good job I do not live there, otherwise I might be packing on more than a few pounds.  However, as a treat they are delightful and great to share with friends, if you can steal them away from yourself.

portuguese custard tarts

  • 320g Ready Made Puff Pastry
  • Butter for greasing tin
  • Plain flour for rolling out on the surface
  • 1 Large Egg
  • 2 Large Yolks
  • 120g Caster Sugar
  • 2 Tbsp Cornflour
  • 2 Tsp Vanilla Extract
  • 400ml Whole Milk

Lightly grease a 12 hole muffin tin with butter.  Then roll out the pastry, with a little flour on the surface.  Roll until it is around 2.5cm thick.  Cut out rounds that will fit your muffin tin.  For a nice rustic look, just press the pastry up the inside of the tin, until the pastry fits.  This rustic look reminds me of the custard tarts that you get in Portugal, whereas in the UK they have dessert pastry and are smooth.  Place in the fridge whilst you make the custard filling.

Into a heavy bottomed saucepan, place the egg yolks and whole egg, along with the sugar and cornflour.  Mix together. Then on a gentle heat add the vanilla and gradually add in the milk.  Make sure you keep stirring so that it does not catch the bottom of the pan.  Eventually you will get to a nice smooth but thickened custard.  Remove from the heat and place this custard into a bowl with clingfilm over it.  Allow it to cool with the clingfilm on, so that it does not get a skin on top.

Preheat the oven to 180 degrees (fan).

Once cooled down, spoon the custard into the pastry and bake in the oven for around 25 minutes.  The tops will be golden and blister slightly and the pastry will puff up.  Allow to cool in the muffin tin before placing on a wire rack.


Quick Tiramisu Pots

What is there not to love about these gorgeous pots of tiramisu?  Great to eat at parties as they can be made well ahead of guests arriving, and these are no cook, just putting together!  This recipe makes around 3 depending on the glass or pot you use.  Just alter the amount of ingredients to the number of people you are making them for.  Decorate as you want.



  • 125g Mascarpone cheese
  • 284ml Double Cream
  • 70ml Marsala Wine (Or you could use Amaretto)
  • 3 Tbsp of Caster Sugar
  • 150ml of Boiling Water with 1 Tbsp of Instant Espresso Granules mixed together
  • Pack of Sponge Fingers (Lady Fingers)
  • Dark Chocolate – Few Chunks grated.
  • 1Tsp Cocoa Powder

Whisk the double cream and the sugar with the Marsala/Amaretto until thick.  Fold in the mascarpone cheese.  It should be the consistency of whipped double cream.  If it isn’t, just whisk for a little longer.  Set to one side.

Get your pot/whiskey glass or other tumbler ready, and then dip the lady finger sponges into the coffee, gently lift out and then make a layer in the bottom of the glass.  Then spoon a layer of the double cream over, followed by a layer of the grated chocolate.  Repeat this process a couple more times until you end up with your last layer of cream mix, where I dust over cocoa and the grated chocolate.  Place in the fridge for a couple of hours before serving.