Skinny Portuguese Custard Tarts

Name: Skinny Portuguese Custard Tarts
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Ingredients: 175 g caster sugar; 2 large egg yolks; 1 large egg; 4 tbsp. Bird's custard powder; 1 1/2 tsp vanilla bean paste; 600ml semi-skimmed milk; 2 tsp. sunflower oil; 4 sheets filo pastry, each measuring about 30.5cm x 39cm (12in x 15 1/2in); Icing sugar, to dust (optional)

A light version of a classic.

By The GH Kitchen TeamPublished: 22 June 2013

Jump to recipe

best tart recipes skinny portuguese custard tarts

These traditional Portuguese tarts have been given a healthier make over.

Preparation Notes: plus cooling

Advertisement - Continue Reading Below

Yields:

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Cal/Serv:

152

Ingredients

175 g caster sugar
2 large egg yolks
1 large egg
4 Tbsp. Bird's custard powder
1 1/2 tsp vanilla bean paste
600ml semi-skimmed milk
2 tsp. sunflower oil
4 sheets filo pastry, each measuring about 30.5cm x 39cm (12in x 15 1/2in)
Icing sugar, to dust (optional)

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Put first five ingredients into a pan and whisk until smooth. Gradually whisk in milk. Heat mixture until boiling, then simmer for 2min, whisking constantly until it thickens. Set aside.
2. Step 2
  Brush a little oil in the cups of a deep 12-hole muffin tin. Unroll filo sheets on a worksurface, keeping them stacked. Brush remaining oil over top sheet. Cutting through all the sheets at the same time, divide the top sheet into 12 equal squares (12 stacks with four sheets in each stack). Firmly press each stack into a hole of the muffin tin (oiled-side of filo upwards).
3. Step 3
  Divide custard among filo cases. Bake tarts for 35-40min until brown blisters begin to form on the custard (tarts may look as if they will overflow, but will settle down on cooling).
4. Step 4
  Let tarts cool for 5min in tin, use a small knife to loosen edges, then carefully lift out and transfer to a wire rack to cool until firm. Serve warm or at room temperature, dusted with icing sugar, if you wish.

Per Serving:

Calories: 152
Total carbs: 30 g
Sugars: 18 g
Total fat: 3 g
Saturated fat: 1 g
Protein: 4 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time