Portuguese (Mango Flavoured) Custard Tarts

Portuguese custard tarts

Portuguese custard tarts

The first time I had these was in Portugal and they are called ‘Pasteis de nata’. Little did I know that the Portuguese apparently bought them to Goa as well because you can get them there. I just found out because a friend of mine who ate them told me so 🙂 and he is from Goa. You can get these little nuggets of deliciousness at every store along with the very very potent shots of coffee. Well I gave the coffee a wide berth but not these little tarts.
This method I think is one my sister sent me for the pie shells. The real method involves a bit more of work so this one suited me just fine. I decided to try a mango flavored one deviating from the simple custard filled ones you get in the stores.


  • 1/2 cup (110g) caster sugar
  • 2 tablespoons cornflour
  • 3 egg yolks
  • 3/4 cup almond milk
  • 1/2 cup single cream
  • 4 tablespoons mango puree
  • 1 vanilla bean
  • 1 sheet puff pastry (defrosted)


Whisk the egg yolks, milk and cream in a saucepan. Add the sugar and cornflour and continue to whisk till incorporated. Put the saucepan on medium heat.
Split a vanilla bean and drop it into the mixture. Stir until mixture begins to simmer and thickens. Do not let it come to a boil. Strain the custard into a jug. Cover the surface of the custard with plastic wrap to prevent a skin from forming and let it cool.
Grease a 24 hole mini muffin pan. Preheat the oven to 350F.
Cut the pastry sheet in half. Place the two halves on top of each other. Roll up the pastry tightly from the longer end into a log. Cut the log into rounds. Roll out each of the rounds into circles and then press the circles into the muffin holes. You want the circles to reach up the sides of the muffin holes.
Pour the custard into each tart, but not completely filling it.
Bake the tarts for about 12 minutes or until the pastry starts to brown slightly.
Remove from the oven and let it cool on a rack completely. Pop the tarts out of the pan and pour an even layer of sugar on each and brulee with a torch.

You can always reheat them in the oven if you want to serve them hot.


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