I love Portuguese Egg Tarts. When I tried it for the first time at a local community market, I fell in love with it instantly. I wanted to make them by myself.

I found many different recipes and methods on the internet, and I still don’t know which one is the best. So I decided to use my own custard recipe and create my own method which is quick and easy as always.

I heard that Portuguese Egg Tarts are baked in absolutely hot oven for a very short time. Because I use a standard size 12 cup muffin tin, the tarts need to be baked for at least 15 minutes. I guarantee this is an easy recipe and the tarts taste great!!!


12 Tarts
*Use a standard size 12 cup muffin tin


Ready Rolled Butter Puff Pastry 2 sheets
Egg Yolks 4
Caster Sugar 1/3 cup
Vanilla Extract 1 teaspoon
Plain Flour 2 tablespoons
Milk 1 cup *warmed
Ground Cinnamon *optional

  1. Preheat the oven to 240°C with the rack in the middle position.

  2. Tightly roll up one sheet of Puff Pastry, then roll up another sheet around it continuously to make a log. Slice into 12 discs.

  3. You don’t need to grease muffin cups. Flatten each pastry disc with your hands and place into each cup. Press and stretch the pastry to cover the cup to the top, making the pastry thickness even.

  4. Place Egg Yolks, Vanilla Extract, Sugar & Flour in a bowl and mix well, then gradually add the warmed Milk until mixture is smooth. *Note: Cold milk from the fridge can be microwaved for 1 minute to warm.

  5. Pour the egg mixture into each pastry cup and bake for 15 to 20 minutes or until egg mixture is cooked and pastry is golden.

  6. Leave to cool in the muffin tin for 5 minutes then move to a cooling rack.

  7. Sprinkle some Ground Cinnamon on top if you like, and enjoy.

  8. These tarts can be enjoyed cold or warm.