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Rhubarb and custard Portuguese tarts
- Published: 1 Feb 23
- Updated: 18 Mar 24
Flaky pastry, caramelised vanilla custard and sharp rhubarb make these Portuguese custard tarts (AKA pastéis de nata) an absolute must.
![Rhubarb and custard Portuguese tarts](https://www.deliciousmagazine.co.uk/wp-content/uploads/2023/01/2022D504-PORTUGUESE-RHUBARB-CUSTARD-TARTS-768x961.jpg)
Try our classic Portugese custard tarts, or find more puff pastry recipes.
Ingredients
- 15g plain flour, plus extra to dust
- ½ 320g puff pastry sheet
- Butter to grease
- 125ml whole milk
- ½ cinnamon stick
- ½ tsp vanilla bean paste
- 150g rhubarb
- 100g caster sugar
- 100ml water
- 3 large free-range egg yolks
Specialist kit
- Cupcake or muffin tin
Method
- Dust a work surface with flour. Fold the pastry in half then roll out into a rectangle about 3mm thick. Roll up lengthways, sealing the edge with a little water, to create a long, spiralled log. Slice into 1-1.5cm discs then, using a rolling pin, roll each one flat into a circle around 2mm thick. Grease the holes of your tin with a little butter then line each hole with the pastry discs and put in the fridge.
- Put the milk in a small pan with the cinnamon stick and vanilla bean paste, bring to the boil then remove from the heat and discard the cinnamon. Put the flour in a bowl and whisk in a little of the milk bit by bit – you must go slowly to avoid lumps. Transfer the mixture back to the pan and put over the heat for 2 minutes or until thickened, whisking continuously. Set aside.
- Heat the oven to 160ºC fan/gas mark 4. Put the rhubarb, sugar and water in a saucepan and simmer for 10 minutes. Transfer to a blender and whizz until smooth, then stir it into the thickened milk mixture. Whisk the egg yolks in a bowl, then whisk them into the milk. Transfer to a jug.
- Remove the pastry cases from the fridge and pour the rhubarb custard into each one, about three-quarters of the way up. Cook in the oven for 10 minutes, then remove and finish off under a hot grill until just starting to caramelise and blacken. Leave to cool before eating.
- Recipe from February 2023 Issue
Nutrition
- Calories
- 134kcals
- Fat
- 6.6g (3.1g saturated)
- Protein
- 2.4g
- Carbohydrates
- 15.7g (9g sugars)
- Fibre
- 0.6g
- Salt
- 0.2g
delicious. tips
Any leftover puff pastry freezes well, though be sure to keep it flat (or rolled) for maximum flakiness.
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