The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Portuguese custard tarts

This recipe calls for pastry made from scratch, which makes for a beautifully flaky tart. It makes enough for 24 tarts and it's difficult to reduce the quantity, so freeze half for the next time you crave these moreish treats. Shop-bought butter puff pastry, such as Carême, will also work but the tarts won't be quite as good - there's nothing quite like this homemade pastry. Start this recipe a day ahead to rest the pastry.

You'll need

300 gm (2 cups) plain flour 230 gm softened butter 25 gm caster sugar 1 tsp ground cinnamon For dusting: pure icing sugar and ground cinnamon   Custard filling 6 egg yolks 130 gm caster sugar 35 gm (¼ cup) cornflour 300 ml each pouring cream and milk 3 tsp vanilla bean paste


  • 01
  • Combine flour, ¼ tsp salt and 200ml water in an electric mixer fitted with a dough hook and knead until dough pulls away from the sides of the bowl (1-2 minutes). Turn out onto a lightly floured surface and pat into a 15cm square, wrap in plastic wrap and refrigerate to rest (30 minutes). Roll out on a lightly floured surface to a 45cm square and trim edges if necessary. Spread the left two-thirds of the pastry with a third of the butter, leaving a 2cm border. Fold the unbuttered third of dough over, then fold the left side over to cover. Pat out any air bubbles, pinch edges to seal, then turn pastry 90 degrees so the folded edge is nearest you. Repeat the rolling, buttering, folding and turning process once more, then roll out pastry to a 45cm x 55cm rectangle and spread with remaining butter leaving a 2cm border. Combine sugar and cinnamon in a bowl, sprinkle mixture over butter, then roll into a tight cylinder from the shortest side. Trim ends, cut in half and wrap each piece in plastic wrap. Refrigerate one half overnight and freeze the other half for use later (defrost in the refrigerator before using).
  • 02
  • For custard, preheat oven to 250C. Whisk yolks, sugar, cornflour and a pinch of salt in a bowl to combine, then whisk in cream, milk and vanilla. Transfer to a saucepan and bring to a simmer over medium-high heat, whisking continuously until thick and smooth (4-5 minutes). Transfer to a piping bag fitted with a 1cm plain nozzle, twist bag to seal and set aside until cooled (1-2 hours).
  • 03
  • Cut refrigerated pastry cylinder into 12 even pieces, roll out on a lightly floured surface to 12cm-diameter rounds and line twelve 125ml muffin tins, allowing edges to overhang slightly. Fill with custard to 1cm below rims and bake, turning tray partway through cooking, until golden brown and set (10-12 minutes). Cool briefly and serve warm or at room temperature dusted with icing sugar and cinnamon.

At A Glance

  • Serves 12 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 12 people

Featured in

Jul 2015

Recipes (11 )

You might also like...

Top 10 peanut butter desserts


Chocolate truffle layer cake

Party desserts


Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes


Balsamic caramel figs with ricotta mousse

Cheesecake recipes


Cognac and hazelnut affogato

Autumn dessert recipes


Crepes with honeyed oranges



Pain perdu with pan-fried figs and spiced cream

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.