Portuguese Custard Tart with Butter Pastry
This recipe follows Nestlé's published 24 cm family formula, with butter pastry and a milk, cream, yolk and lemon filling. It does not claim to reproduce exactly the individual sweet-pastry tartlet described by Fabrico Próprio.
- Yields
- 10 servings · 24 cm tart tin
- Prep
- 30 min, calculated from the published total
- Cook
- 30 min
- Total time
- 60 min published total
Ingredients
- 250 g Wheat flour for the pastry
- 90 g Butter
- 1 Egg
- 50 ml Water for the pastry
- 190 g Sugar
- 30 g Plain wheat flour for the custard
- 6 Egg yolks
- 300 ml Milk
- 200 ml Cream
- 1 strip Lemon peel
Method
Heat the oven to 200°C. Mix the 250 g flour with the butter to form coarse crumbs. Add the egg and 50 ml water, then knead into a ball.
Roll the pastry on a floured surface, line a 24 cm tart tin, trim the edges and prick the base with a fork.
Heat the milk, cream and lemon peel until they boil.
Separately mix the 30 g flour with the sugar, add the yolks and beat. Off the heat, gradually add the hot milk-and-cream mixture while stirring continuously.
Return the custard to the heat until thickened and remove the lemon peel. Pour it into the pastry and bake for about 30 minutes, or until golden.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
Read the editorial policy →
