Lemon Portuguese Tarts
Last Updated on October 31, 2024 by Elby | The Tasteful Pantry
Lemon Portuguese Tarts have a sweet and creamy lemon flavoured custard filling, with a pastry base which is light and crispy. As their name indicates, the tarts originated in Portugal. However, they have long since been found in many cafés and bakeries across the world. I am yet to have the chance to experience Portugal in person. As such, I am very grateful Portuguese tarts found their way to me! 🙂
If you haven’t yet tried Lemon Portuguese Tarts, you must give these a try. For other sweet lemon treats, try my No Bake Lemon Cheesecake or Fluffy Blueberry Lemon Muffins.
The Custard Makes the Portuguese Tart
The Portuguese custard tart filling is really the star of the show. The pastry plays an important part, but it is not on par with the custard.
Eggs: You only need egg yolks for these tarts. So as mentioned above, make sure you use the whites for another dish.
Dairy: The equal parts of milk and cream make a soft and creamy custard. But they set enough so the centre doesn’t ooze out… if you can wait long enough to let them cool. Beware though, the custard will burn you if you eat them immediately, a bit like toffee or caramel. I speak from experience 😉
Lemon: I use lemon two ways in my Portuguese tarts. Strips of lemon rind that infuse their flavour while the custard is cooking. Using a sharp knife cut away three strips of peel – cutting from one end of the lemon to the other. Ideally they should be at least 1cm wide. Including the pith is fine, but try to avoid the flesh. I also grate some of the rind into the cooked mixture for a stronger citrus flavour.
Pastry: I use puff pastry for the Portuguese Custard Tart casing. It isn’t a fall apart-flaky pastry for these delights. The pastry flakes in your mouth, and not in your hand. This is because of the way the pastry is rolled. Often puff can do the opposite.
Feedback & More
Did you try the Lemon Portuguese Tarts? Let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other sweet treats. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Lemon Portuguese Tarts
A cooked creamy lemon custard filling inside a crisp pastry shell.
12
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minutesStop your screen from going to sleep
Ingredients
- Filling
3 egg yolks
2 tbsp cornflower
1/2 cup white sugar
200 mls milk
180 mls thickened cream
1 tsp vanilla extract
3 strips of lemon peel, approximately 1cm wide and as long as the lemon
2 tsp grated lemon rind
- Assembly
1 sheet ready-rolled frozen puff pastry
- (optional) Caramelised Topping
2 tbsp white sugar (approximately) – you will need a blow torch
Directions
- Preheat the oven to 200C | 180C fan forced and lightly grease a 12-hole muffin tin.
- Filling
- Place the egg yolks, cornflour and sugar in a small saucepan and whisk or stir to combine.
- Gradually whisk in the milk, cream and vanilla until smooth.
- Add the strips of lemon rind and stir constantly over medium heat until the mixture becomes a thick custard consistency.
- Remove from the heat and stir in the grated lemon rind. Then lightly push a piece of baking paper onto the top of the custard to stop the top from forming a skin while it cools.
- Assembly
- Place the pastry on a flat surface and cut in half.
- Place one rectangle directly on top of the other. Starting from a short side, roll the pastry into a log.
- Gently make indentations into the top of the log with a knife to mark out 12 equal portions.
- Cut through the indentations.
- Roll each portion into a thin circle approximately 2 mm thick.
- Lightly press each circle into the prepared tin.
- Take the baking paper off the top of the custard and discard the three strips of lemon peel. Divide the custard between the pastry casings – they can be filled right to the top edge of the pastry, but not over.
The custard can be a little warm, but it should not be hot when placed in the pastry. - Bake for approximately 25-35 minutes. The tarts should be browning on top and some blisters may form when they are ready.
- The custard will be runny (and burning hot) when you take them out of the oven, so let them sit for at least 15 minutes before tucking in!
- (optional) Caramelised Topping
- Sprinkle the sugar evenly over the top of the tarts.
- Lightly scorch with a blow torch until the sugar has melted.
Also try my No Bake Lemon Cheesecake.
Classic Lemon Meringue Pie
Cooks in 250 minutesDifficulty: MediumCrispy homemade pie crust filled with tangy lemon curd and fluffy toasted meringue. A classic dessert – and for good reason!
No Bake Lemon Cheesecake
Cooks in 205 minutesDifficulty: EasyA rich and velvety, no-bake, zesty cheesecake on a cinnamon biscuit base.
