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Portuguese Custard Tarts



24 portion(s)

Shortcrust Pastry

  • 100 g raw sugar
  • 200 g Butter, Chilled, cut into pieces
  • 350 g baker's flour
  • 1 egg
  • 1 pinch salt
  • 1 teaspoon vanilla, Extract or Paste


  • 100 g raw sugar
  • 30 g baker's flour
  • 190 g Milk, Full cream
  • 130 g whipping cream
  • half teaspoon vanilla, Extract or Paste
  • 1 small lemon, Peel only
  • 3 egg yolks

Sprinkle (optional)

  • 1 pinch Icing or Raw Sugar
  • 1 pinch cinnamon, ground
  • 6
    1h 30min
    Preparation 1h 10min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

    To make the pastry
  1. 1) Add sugar into mixing bowl and mill 10sec/spped 10.

    2)Add butter,bakers flour,egg,salt and vanilla, Mix 30sec/Speed 5.

    3)Transfer pastry to Thermomat or floured work surface and knead into a flat ball. Wrap in Thermomat or plastic wrap and refrigerate or if its hot weather pop it in the freezer. Leave for 1 hour or you can do this step the day before and just keep it in the fridge overnight.

    4)After pastry has rested,preheat oven, grease your tart tin and start to roll out your pastry between sheets of baking paper. When its nice and thin you can cut out circles with a cookie cutter and place in tart tin. Press into tin gently. (It was hot weather when I made these and the pastry was too soft to be rolled so I just broke piesces of pastry off and pressed it into the tin)
  2. To make the custard
  3. 1) Place raw sugar and lemon peel into TM bowl and mill 15sec/speed 10. Scrape down sides.

    2) Add all other ingredients to mixing bowl and cook 7mins/90/speed 4.
  4. To assemble
  5. 1) Spoon cooked custard into raw pastry cases 3/4 full.

    2) Place in pre-heated oven for 15-20 minutes or until some are getting dark amber spots. They will be puffy when you take them out but will sink down as they cool.

    3) Sprinkle with sugar and cinnamon as desired and enjoy.

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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This recipe is adapted from a cookbook called Portugal Found.

The custard is only supposed to make 12 tarts But I had a 24 small tart/muffin tin and it stretched to make all of them. You may have leftover pastry to use another time though.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • What heat does the oven need to be?

    Submitted by Thelma70 on 18. April 2018 - 04:29.

    What heat does the oven need to be?

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  • Thanks for the feedback Steph, I am a bit of a...

    Submitted by Mrs Thermovixon on 24. February 2017 - 22:58.

    Thanks for the feedback Steph, I am a bit of a lemon fiend.Big Smile

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  • Loved the recipe, might cut back on the lemon zest...

    Submitted by S t e p h on 27. January 2017 - 09:32.

    Loved the recipe, might cut back on the lemon zest next time but a huge hit with everyone.

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