This season, we had a ton of blackberries in our garden and they are absolutely succulent and sweet! I’ve been looking for a dessert recipe that could utilize some of these berries, and although the one I decided to do didn’t call for blackberries at all, I felt inclined to top it with them anyway! I think it just makes it so much more flavorful – and not to mention, cuter. The custard itself was very easy to do, but what I found most tedious was rolling out the puff pastry to fit into each muffin compartment. But in the end, I was pleased with the results and I have to give thanks to Lorraine from Not Quite Nigella who tweaked the original Portuguese Custard Tart recipe to make it healthier! I did, however, have to convert the recipe from grams and milliliters to cups so that it would be easier for most of us to measure.
In a mixing bowl, combine 2 egg yolks and 1 whole egg with 1/2 cup powdered sugar and 2 tbsp cornstarch.
Gradually mix in 1 3/4 cup milk into the mixture and whisk until smooth. The original recipe calls for majority heavy cream, but replacing it with milk works just as fine.
Place the mixture in a pan over medium heat and stir until the mixture thickens and comes to a boil. Remove from heat and stir in 2 tsp of vanilla extract. Transfer the custard to a bowl and cover with a plastic wrap and let it cool.
Using store-bought puff pastry, take one sheet out and roll it until it forms a log. Cut into 1 cm rounds and roll each one out with a rolling pin until you can fit them in your muffin tin.
Spoon the custard into each tart and bake for 20-25 minutes in a 400-degree oven until the pastry gets browned.
You can choose to top it with any berries you have on hand, or enjoy them as is. They taste great hot out of the oven, or even cooled the next day. This version is not overly sweet, so you won't feel too guilty having a few of these. If you enjoy "dan tat", which is the egg custard tart typically served at Dim Sum restaurants, then you will really love these!
To view or print-out this recipe, click here: Portuguese Custard Tarts