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.
- 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
- 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.
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