Glistening with apricot jam, the Mary Berry Apricot Portuguese Tarts is Mary Berry’s latest rendition of the timeless pastel de nata. This tart serves as an ideal sweet indulgence or a refreshing summer dessert. Globally adored, especially in London with dedicated shops, the Portuguese Custard Tarts, a worldwide treasure, remains a beloved delicacy.
Prep: 10 mins Total: 40 mins Yields: 10
DESSERTS FROM MARY MAKES IT EASY
Why you’ll like it
- The combination of creamy custard, buttery puff pastry, and juicy apricots creates a heavenly dessert experience.
- These tarts are visually stunning and will impress your guests at any gathering.
- The recipe is easy to follow, making it perfect for both experienced bakers and beginners.
- The tarts can be made ahead of time, allowing you to prepare in advance for special occasions.
- The tarts freeze well, so you can enjoy them whenever you’re craving a sweet treat.
Mary Berry Portuguese Tarts Recipe
What are Mary Berry Portuguese Custard Tarts?
Mary Berry Apricot Portuguese Tarts recipe features a homemade custard made with milk, cream, vanilla extract, eggs, and sugar. The custard is then poured into a buttery puff pastry crust and topped with sliced apricots. The tarts are baked until the pastry is golden and the custard is set, creating a heavenly combination of flavours and textures.
This recipe adds a personal touch to the original Mary Berry recipe by incorporating sliced apricots on top of the custard. The apricots not only add a burst of fruity flavour but also enhance the visual appeal of the tarts. The addition of demerara sugar sprinkled on top creates a caramelized crust, adding an extra layer of sweetness to the tarts.
Ingredients
- 1 x 320g packet ready-rolled all-butter puff pastry
- ½ x 400g tin apricots, drained and sliced
- 15g (½oz) demerara sugar
- 3 tbsp apricot jam, melted, to glaze
For the custard:
- 250ml (9fl oz) milk
- 100ml (3½fl oz) pouring double cream
- 1 tsp vanilla extract
- 1 large egg and 2 egg yolks
- 115g (4oz) caster sugar
- 4 level tsp cornflour
How to make Mary Berry Portuguese Custard Tarts
- Prepare the muffin tin and preheat the oven. You will require a 12-hole deep muffin tin and a 10cm (4in) round cutter. Preheat the oven to 200°C/180°C Fan/Gas 6.
- For the custard. Heat milk, cream, and vanilla in a saucepan until hand hot. In a heatproof bowl, whisk together the whole egg, egg yolks, sugar, and cornflour. Pour in the hot milk mixture, whisking until smooth. Return the custard to the saucepan, heat over medium heat, and whisk until it thickens to a custard consistency. Avoid overcooking. Spoon the custard into a bowl, cover with cling film, and let it cool.
- Unroll and cut the pastry. Unroll the pastry, cut it in half lengthways, stack the strips, and cut it in half widthways. Roll out one piece thinly to create a large enough pastry for 5 discs using a 10cm (4in) cutter. Repeat with the other piece, yielding 10 discs in total.
- Assemble the tarts. Place the rounds in the muffin tin, pressing firmly up the sides and pricking the bases with a fork. Fill the pastry cases with the cold custard, top with apricot slices, and chill for 30 minutes if time allows. Sprinkle the demerara sugar over the tarts.
- Bake. bake for 25–30 minutes until the pastry is golden and the custard is set. Cool slightly.
- Serve. Brush melted jam over the tart tops before serving.
Tips
- Make sure not to overheat the custard while whisking it to a thick consistency.
- Chill the tarts in the fridge for 30 minutes before baking for best results.
- Brushing the tarts with melted apricot jam adds a beautiful glaze and enhances the flavour.
Variations
- Replace apricots with other fruits like strawberries, raspberries, or peaches for a different flavour profile.
- Add a sprinkle of cinnamon or nutmeg to the custard for a warm and aromatic twist.
- Drizzle melted chocolate over the tarts for an extra indulgent touch.
Serving Apricot Portuguese Tarts
These Apricot Portuguese Tarts are best served warm or at room temperature. They make a delightful dessert on their own, but you can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Enjoy them with a cup of coffee or tea for a perfect afternoon indulgence.
Storing Portuguese Tarts
The tarts can be made up to a day ahead and stored in an airtight container in the refrigerator. However, they are best enjoyed fresh on the day of baking. If you have any leftovers, you can freeze the tarts for future enjoyment. Simply place them in a freezer-safe container or bag and store them for up to 3 months. Thaw them in the refrigerator before reheating them in the oven or microwave.
You might like more…
MORE RECIPES WITH APRICOT
- Mary Berry Apricot & Chestnut Stuffing
- Mary Berry Chocolate Tiffin
- Mary Berry Bakewell Tart
- Mary Berry Chicken Coronation
- Delia Smith Coronation Chicken
MORE TART RECIPES
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Mary Berry Portuguese Custard Tarts
- Total Time: 40 minutes
- Yield: 10 1x
Description
Indulge in the deliciousness of Mary Berry Portuguese Custard Tarts! These delectable tarts are a delightful twist on the classic recipe, featuring a buttery puff pastry filled with creamy custard and topped with juicy apricot slices. With a golden pastry crust and a sweet apricot glaze, these tarts are a treat for both the eyes and the taste buds.
Ingredients
- 1 packet (320 grams) ready-rolled all-butter puff pastry
- 1/2 tin (200 grams) apricots, drained and sliced
- 15 grams (1/2 ounce) demerara sugar
- 3 tablespoons apricot jam, melted, to glaze
For the custard:
- 250 millilitres (1 cup) milk
- 100 millilitres (2/5 cup) pouring double cream
- 1 teaspoon vanilla extract
- 1 large egg
- 2 egg yolks
- 115 grams (4 ounces) caster sugar
- 4 level teaspoons cornflour
Instructions
- Prepare the muffin tin and preheat the oven. You will require a 12-hole deep muffin tin and a 10cm (4in) round cutter. Preheat the oven to 200°C/180°C Fan/Gas 6.
- For the custard. Heat milk, cream, and vanilla in a saucepan until hand hot. In a heatproof bowl, whisk together the whole egg, egg yolks, sugar, and cornflour. Pour in the hot milk mixture, whisking until smooth. Return the custard to the saucepan, heat over medium heat, and whisk until it thickens to a custard consistency. Avoid overcooking. Spoon the custard into a bowl, cover with cling film, and let it cool.
- Unroll and cut the pastry. Unroll the pastry, cut it in half lengthways, stack the strips, and cut it in half widthways. Roll out one piece thinly to create a large enough pastry for 5 discs using a 10cm (4in) cutter. Repeat with the other piece, yielding 10 discs in total.
- Assemble the tarts. Place the rounds in the muffin tin, pressing firmly up the sides and pricking the bases with a fork. Fill the pastry cases with the cold custard, top with apricot slices, and chill for 30 minutes if time allows. Sprinkle the demerara sugar over the tarts.
- Bake. bake for 25–30 minutes until the pastry is golden and the custard is set. Cool slightly.
- Serve. Brush melted jam over the tart tops before serving.
Notes
Essential kit: You will need a 12-hole deep muffin tin and a 10cm (4in) round cutter.
Mary’s Tips: This can be made up to a day ahead, but best enjoyed fresh on the day. Freezes well but is better when made fresh.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
