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Portuguese custard tarts Mary Berry is a recipe that looks and tastes as good as it sounds! The feeling of biting into an authentic Portuguese custard tart is unmatched. These custard tarts are perfectly browned, flaky, crispy, and scrumptious!
Fortunately, you don’t have to run to a bakery or a restaurant when you crave one of these tarts. Portuguese custard tarts Mary Berry may sound slightly complicated to prepare at home, but it is doable with a bit of help!
I want everyone to enjoy these delicious Portuguese custard tarts Mary Berry with family and friends. And to make that happen, here is a comprehensive stepwise guide to creating the best Portuguese custard tarts Mary Berry!
You will not fall short of a delicious dessert if you follow the steps accurately.
So, what are you waiting for? Let’s jump right into it!
Contents
Ingredients
Custard Ingredients:
- 1 ¼ cups of milk
- 1 1/3 cups of granulated sugar
- 158 ml of water/ ¾ cup and 2 teaspoons of water
- 6 whisked egg yolks
- ½ teaspoon vanilla extract
- 1 cinnamon stick
Dough Ingredients:
- 2 cups of all-purpose flour
- 1 cup of room-temperature unsalted butter
- ¼ tsp of sea salt
- ¾ cups of water
You can opt for more ingredients, such as cinnamon powder and powdered sugar!
How to Make Portuguese custard tarts Like Mary Berry
- Prep time: 1 hour
- Cook time: 30 minutes
- Dough prep time: 2 hours
Follow our step-by-step guide to create crispy, flaky Portuguese custard tarts:
Step 1: Preparing the Dough
Let’s start by preparing the dough. First, combine all-purpose flour, water, and salt in a mixing bowl. Continue kneading these ingredients together until they form a soft, fluffy dough. Apply a thin layer of flour on the surface of the tray or plate and transfer the dough to it.
Next, pat and shape the dough into a 6-inch square. You can use kitchen tools like a pastry scrapper or a knife. Top off the dough by sprinkling some flour and wrapping it up using plastic wrap. Let it sit for about 15 minutes.
Step 2: Rolling the Dough
Begin by shaping the dough into a square measuring 18 inches on each side. Using a scraper, lift the dough and sprinkle flour on the surface to prevent it from sticking.
Apply a thin layer of flour on the top of the dough, then trim any uneven edges. Spread 1/3 of the butter onto 2/3 of the left side of the dough using a spatula, extending the butter within 1 inch of the left edge.
Next, fold over the unbuttered dough with a pastry scraper to prevent sticking. Remove excess flour and fold over the buttered portion on the left side. Gently press down on the folded dough to release any trapped air bubbles and seal the edges. Remove any remaining flour.
Rotate the dough packet 90 degrees so the left side faces you. You must roll out the dough into 18-inch squares once more and apply butter to 2/3 of the dough. Repeat the folding process described earlier.
For the final time, roll the dough into a rectangle measuring 18 by 21 inches, with the shorter side towards you. Spread the leftover butter on the dough. You can lift the edges using a spatula to bring the dough closer.
Recommended reading – Is shortbread dough supposed to be crumbly?
Step 3: Cooling the dough
Please keep rolling the dough until you create a tight log. You can wipe the flour from under it in case of excess flour. Next, cut the ends to create clean edges and cut the dough down the middle.
You can use wraps like plastic wrap to pack each part. The wrapped dough must chill in the refrigerator for at least 2 hours. For best results, I recommend leaving it overnight.
Step 4: Making the Custard
Now, let’s come to the ‘custard’ of a custard tart! Here’s how to prepare the custard:
Heat a cup of milk and mix it in with some flour. Set this aside. Pour water into a saucepan. Add cinnamon and sugar, and allow the mixture to boil. Please do not stir here. You will see a sugar syrup forming.
Remove the cinnamon and syrup from the milk and flour mixture. When it is adequately warm, add the vanilla extract.
Finally, break some eggs, separate the yolk, and whisk it all in a bowl. Cover the bowl with plastic wrap and set it aside.
Step 5: Finally, create the custard tart!
First, preheat the oven to 550 degrees F or 290 degrees C for at least an hour or two. Next, take the dough out of your refrigerator and remove the wrapping. Spread some flour on a surface and roll out the dough over it.
Roll the dough into a one-inch diameter and 15-inch length. Next, cut it into a smaller sizer of about 1.25 inches. Place these pieces of dough in an aluminum muffin pan.
Press into the center of the dough piece. Wetting your thumbs while doing so helps here. Create a 1/8th inch thickness by flattening the dough with a cup. Ideally, the bottom part is thicker compared to the sides.
Now, it is time to bring the custard out. Pour custard into the dough cups until it is ¾ full. Now pop them in the oven and wait for the edges to turn a delicious brown.
You can notice this change in around 10 minutes. After the edges brown, take the custard tarts out of the oven and let them cool down. You can transfer it back to the oven to keep them warm.
Voila, your Portuguese custard tarts Mary Berry are ready! Depending on your taste, you can top them off with powdered sugar on cinnamon. And now there are ready to serve. This recipe serves about 12 people, so feel free to try this for your next big family dinner!
If you’re looking for a video guide, find below the video by Mary Berry
https://www.youtube.com/watch?v=srJgQSSL4jk&pp=ygUYbWFyeSBiZXJyeSBjdXN0YXJkIHRhcnQg
Tips To Create the Perfect Portuguese Custard Tart Mary Berry!
Here are some helpful tips that will help you create a fantastic Portuguese custard tart Mary Berry:
- While making the dough, please thoroughly remove the excess flour and ensure no air pockets. This will help your dough get the best texture possible.
- Using a kitchen thermometer is an excellent idea for most baking recipes. Keeping track of the internal temperature of these foods helps us understand how well it has cooked. In the case of the Portuguese custard tart, the custard starts to set between 160 to 165 degrees F. If its temperature rises beyond 175 degrees F, there is an increased risk of curdling.
- Preheating is an essential part of the baking process. The oven should be allowed enough time to preheat. Always preheat your oven for at least one hour and nothing less.
- I recommend using pans made from copper or aluminum. Aluminum kitchenware is commonly used, and it is easily available as a muffin pan as well. Other suitable materials include carbon steel and stainless steel. Please remember never to subject non-stick materials to a temperature over 500 degrees F. Non-stick surface release chemicals at such temperatures, which harms our health.
- If you are determined to create the perfectly browned Portuguese custard tart Mary Berry, here’s what you can do: Place a 14 by 16-inch baking stone above and below the baking pan. It will enhance your custard tarts’ browning process.
Interesting further reading – What to do with leftover yorkshire pudding
Nutritional Values of Portuguese custard tarts Mary Berry
- Calories: 350 Kcal
- Carbohydrates: 41g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 140mg
- Sodium: 201mg
- Potassium: 70mg
- Fiber: 0g
- Sugar: 23g
- Vitamin A: 645IU
- Calcium: 51mg
- Iron: 1.3mg
Frequently Asked Questions
What is the difference between a custard tart and a Portuguese custard tart Mary Berry?
Custard tarts and Portuguese custard tarts have one primary difference. Portuguese custard tart is made of puff pastry and usually has a cinnamon topping. On the other hand, an English custard tart has a crust pastry, typically topped with nutmeg.
How do you eat a Portuguese custard tart Mary Berry?
Portuguese custard tart Mary Berry is popularly topped with cinnamon or powdered sugar. Some variations have neither as well. The additional toppings you add depend on your taste preference. Portuguese custard tarts are best eaten when warm out of the oven. It is best to consume them within a few hours of being made, as they may lose texture.
What is the difference between Pastel de Naga and egg custard?
Pastel de Naga gets a major part of its rich flavor profile from the egg yolks used in the recipe. The regular egg custard is more milk or cream-based, thus, offering a different flavor profile.
Conclusion
I hope today’s post on the Portuguese custard tart Mary Berry recipe helps you create one of the best desserts! An authentic Portuguese custard tart is flaky, soft, crispy, and rich in flavor. It may feel like some work, but trust me; it’s worth it!
Creating these scrumptious Portugal delicacies is not complicated if you follow the correct steps. All it requires is the right recipe and a bit of work!
Thanks for reading. See you soon!