Traditional Portuguese custard tarts are known for their flaky crust and creamy filling, but they usually rely heavily on egg yolks.
I wanted to make a version that anyone who avoids eggs or has an egg allergy can enjoy just as much.
This recipe gives you delicious eggless portuguese custard tarts with that same rich texture and lightly browned top.
You only need some store bought puff pastry and a few basic pantry ingredients to make the smooth custard filling from scratch.
They bake quickly in a standard muffin pan, making them a great treat to serve fresh from your oven.
Why You’ll Love It
Crisp, Flaky Layers – All-butter puff pastry bakes into golden, delicate shells that contrast beautifully with the smooth custard.
Silky Vanilla Custard – Milk, cream, vanilla, and butter create a rich, smooth filling with a wonderfully creamy finish.
Portuguese-Inspired Flavor – Lemon zest and cinnamon add bright, gentle warmth that keeps every bite balanced and inviting.
Beautifully Caramelized Tops – A hot oven gives each tart toasted custard spots and an irresistible bakery-style finish.
Ingredient List
For The Tarts
- 14 oz All-Butter Puff Pastry
- 1 tbsp Unsalted Butter, Softened
For The Custard
- 2 cups Whole Milk
- 1/2 cup Heavy Cream
- 3/4 cup Granulated Sugar
- 3 tbsp Cornstarch
- 2 tbsp All-Purpose Flour
- 1 tbsp Unsalted Butter
- 2 tsp Vanilla Extract
- 1 tsp Lemon Zest
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Fine Salt
Directions
Step 1
Roll the puff pastry into a tight log from one long side and chill it for 20 minutes. Grease a 12-cup muffin pan with the softened butter.
Step 2
Divide the chilled pastry log into 12 equal pieces. Place one piece cut-side down in each muffin cup, then press the pastry across the bottom and up the sides with slightly damp fingertips. Chill while the custard is prepared.
Step 3
Whisk 1/2 cup of the whole milk with the cornstarch and all-purpose flour until smooth. Add the remaining milk, heavy cream, granulated sugar, ground cinnamon, lemon zest, and fine salt.
Step 4
Cook the custard over medium heat, whisking constantly, until it thickens and just begins to bubble. Cook for 30 seconds more, then remove from the heat and whisk in the butter and vanilla extract.
Step 5
Heat the oven to 475°F. Divide the warm custard among the pastry shells, filling each about three quarters full.
Step 6
Bake for 13 to 16 minutes until the pastry is deeply golden and the custard tops have browned spots. Cool in the pan for 10 minutes, then transfer the tarts to a rack.
Step 7
Serve slightly warm or at room temperature. For the crispest shells, avoid refrigerating the tarts until they are completely cool.
Tips
Keep The Pastry Cold
Chill the pastry log before dividing it so the butter stays firm and the layers remain distinct. If the dough starts feeling soft while you shape the shells, place the muffin pan in the refrigerator before continuing.
Cold pastry is especially important because the oven is very hot. Warm dough can lose its layers and produce greasy, less crisp shells.
Press The Pastry Evenly
Use slightly damp fingertips to press each pastry piece from the center across the base and up the sides. Keep the pastry thickness as even as possible, with no especially thin spots at the bottom or corners.
Do not stretch the dough too much as you shape it. Stretching can make the sides shrink during baking and leave the custard without enough support.
Make A Smooth Custard Slurry
Whisk the cornstarch and flour with the first 1/2 cup of milk before adding the rest of the liquid. This smaller amount of milk makes it much easier to create a smooth mixture without lumps.
Continue whisking while the custard heats, paying close attention to the bottom and corners of the pan. Once it starts bubbling, keep it on the heat for the full 30 seconds so the flour and cornstarch thicken properly.
Try These Next
- Eggless Boston Cream Pie
- Eggless Classic Italian Tiramisu
- Eggless French Madeleines
- Eggless French Vanilla Creme Brulee
- Eggless Lemon Meringue Pie
Questions You Might Have
Why does the puff pastry need to be rolled into a log before shaping?
Rolling the pastry into a tight log creates the layered, spiral shape needed for the tart shells. Chilling the log helps the pastry stay firm, making it easier to slice and press into the muffin cups.
If the pastry feels soft or sticky while shaping, chill it again for 10 to 15 minutes before continuing.
Eggless Portuguese Custard Tarts
Ingredients
Equipment
Method
- Roll the puff pastry into a tight log from one long side and chill it for 20 minutes. Grease a 12-cup muffin pan with the softened butter.
- Divide the chilled pastry log into 12 equal pieces. Place one piece cut-side down in each muffin cup, then press the pastry across the bottom and up the sides with slightly damp fingertips. Chill while the custard is prepared.
- Whisk 1/2 cup of the whole milk with the cornstarch and all-purpose flour until smooth. Add the remaining milk, heavy cream, granulated sugar, ground cinnamon, lemon zest, and fine salt.
- Cook the custard over medium heat, whisking constantly, until it thickens and just begins to bubble. Cook for 30 seconds more, then remove from the heat and whisk in the butter and vanilla extract.
- Heat the oven to 475°F. Divide the warm custard among the pastry shells, filling each about three quarters full.
- Bake for 13 to 16 minutes until the pastry is deeply golden and the custard tops have browned spots. Cool in the pan for 10 minutes, then transfer the tarts to a rack.
- Serve slightly warm or at room temperature. For the crispest shells, avoid refrigerating the tarts until they are completely cool.