prep: 20mins
cook: 35mins
makes: 12


  • 2 extra large egg yolks
  • 1 large egg
  • 1/2 cup caster sugar
  • 2 Tbsp cornflour
  • 200mL milk
  • 200mL Bulla Pure Cream
  • 1/2 tsp vanilla extract
  • 1 sheet butter puff pastry

Portuguese Custard Tarts


  1. In a large saucepan, whisk together the egg and egg yolks, sugar and cornflour until smooth. Add a little of the milk until a paste is formed. Add remainder of milk, Bulla Pure Cream and vanilla whisking until smooth.
  2. Bring mixture to the boil whilst stirring until thickened. Transfer to a bowl, cover with plastic wrap to prevent a skin forming. Refrigerate until chilled.
  3. Preheat oven to 210°C (190°C fan-forced). Lightly oil 12, 1/3 cup capacity muffin pans.
  4. Place sheet of pastry on benchtop and cut in half forming two rectangles. Place one on top of the other. From the short end, roll up firmly to form a roll of pastry. Cut into 12 equal sized pieces.
  5. Roll pieces of pastry to approx. 8cm diameter and press into muffin pans. Spoon chilled custard between pastry shells and bake for 20-22 minutes until custard is starting to turn golden. Allow to sit for several minutes before removing from pans. Enjoyed best whilst warm.