Mary Berry Portuguese Custard Tarts

Indulge in the delightful flavors of Portugal with Mary Berry's Portuguese Custard Tarts. These tarts, known as pastel de nata, are a treasured sweet treat across the world, particularly beloved in London, which boasts dedicated shops for these Portuguese delicacies.

Portuguese Custard Tarts are a symbol of Portugal's rich culinary heritage, and Mary Berry's recipe offers a wonderful way to recreate these iconic desserts at home. They feature a flaky, buttery puff pastry shell filled with a creamy, vanilla-infused custard, baked to a golden, caramelized perfection.

Ingredients List

• 1 packet (320g) of ready-rolled all-butter puff pastry
• Milk (250ml or 9fl oz)
• Pouring double cream (100ml or 3½fl oz)
• Vanilla extract (1 tsp)
• 1 large egg and 2 egg yolks
• Caster sugar (115g or 4oz)
• Cornflour (4 level tsp)
• Demerara sugar (15g or ½oz)
• Apricot jam (about 3 tbsp, melted, for glazing)
• Apricots (½ x 400g tin, drained and sliced)

Preparation Instructions

1. Making the Custard: Start by gently heating milk, cream, and vanilla in a saucepan. Separately, whisk the egg, yolks, sugar, and cornflour in a heatproof bowl. Gradually mix in the warm milk and cream.
2. Cooking the Custard: Return the mixture to the saucepan and cook it to a thick consistency, being careful not to overheat. Let the custard cool down and set aside.
3. Preparing the Pastry: Unroll the puff pastry, cut it into strips, and then into squares. Roll each piece thinly to cut out round discs using a round cutter.
4. Assembling the Tarts: Place the pastry rounds in a muffin tin, pricking the bases with a fork. Spoon the cold custard into the cases and top with apricot slices.
5. Baking: Chill the tarts, if time allows, and then bake in a preheated oven at 200°C/180°C Fan/Gas 6 for 25-30 minutes. The pastry should turn golden and the custard should set.
6. Final Touches: Once slightly cooled, brush the tarts with melted apricot jam for a glossy finish.

Storage and Reheating

• Storage: Store the tarts in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to maintain their shape.
• Reheating: Reheat in the oven at 180°C (160°C fan) for 5-10 minutes or microwave them covered with a damp paper towel for 10-15 seconds.

Nutritional Information

Each tart approximately contains:

• Calories: Information not specified
• Sugar: Present from caster sugar and apricot jam
• Fat: From butter in puff pastry and cream
• Carbohydrates: Mainly from the puff pastry and sugar content

Frequently Asked Questions (FAQ)

• Can I make my own puff pastry? Yes, you can make your own puff pastry or use other types like shortcrust or filo for different textures.
• How do I prevent the custard from curdling? Avoid boiling the custard mixture and stir constantly while cooking. Straining the custard ensures smoothness.
• Can these tarts be frozen? Mary Berry suggests they freeze well but are best enjoyed fresh.

Mary Berry's Portuguese Custard Tarts are a delightful treat that perfectly captures the essence of traditional Portuguese desserts. They're ideal for a cozy afternoon tea or as a sweet end to a meal. Serve them with a sprinkle of cinnamon or alongside fresh fruits for added indulgence.

Remember, this recipe is originally by Mary Berry, renowned for her expertise in baking and desserts. For further details and insights into this recipe, you can refer to her book "Mary Makes it Easy".