Gluten-Free Portuguese Custard Tarts - #GBBOGlutenFree

Monday, October 9, 2017

These mini gluten-free Portuguese tarts are the perfect flaky treat, filled with rich custard and a hint of cinnamon and vanilla!

These mini gluten free Portuguese tarts arethe perfect flaky treat, filled with rich custard and a hint of cinnamon and vanilla!

Yield: 16 mini tarts
Prep time:
Cook time:

Gluten-Free Portuguese Custard Tarts

For years I've seen Portuguese custard tarts in shops and restaurants and could never bring myself to try them. It was something about the perceived texture of them that put me off. It's such a shame because these little treats are absolutely incredible! They're easy to whip up but look as if they take an absolute age. 

#GBBOGlutenFree Gluten Free Portuguese Egg Custard Tarts
A note on the texture: they've got the feel of crème brûlée! Infact, that's essentially what these tarts are: mini crème brûlée in a flaky pastry crust. There's nothing to worry about, just whip up a custard base like for homemade ice cream and you're all set to go! I've stuck with the traditional approach and added in a pinch of cinnamon and made mine out of puff pastry as they'd do in Portugal. But you could use shortcrust pastry if you can't find ready made gluten free puff. 

Rows of gluten free egg custard tarts

Now, the contestants on Great British Bake Off made their own puff pastry from scratch, which you can certainly do yourself, but be warned, making gluten-free puff is crazy enough to drive you insane. Even the shop bought gluten-free puff pastry can be difficult to handle!


For the mini custard tarts
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pack gluten free puff pastry
2 large egg yolks
30 grams caster sugar
150ml whole milk
150ml double cream
Need a conversion? Use this handy chart.

#GBBOGlutenFree Gluten-Free Pastéis de Nata

Mini egg custard tarts without gluten

These iconic Portuguese pastries were first created over 200 years ago by Catholic monks -- or nuns. It depends on who you ask. Some people say they were originally invented in France, while the word on thestreet in Lisbon is that they were created there. No matter who made them first, these tiny treats have been dubbed the 15th most tasty delicacy in the world and I've got to agree!

Gluten Free Egg Custard Tarts

I chose to make mine mini because I was dying to use my mini muffin tin, if I'm honest. You can make them any size you like. My husband tells me that the mother of a Portuguese ex-girlfriend of his, made them in long rectangular tart trays. So just use whatever tins or cases you have to hand--once you try them, they're not going to last long, anyhow!

Layers of pastry in a Portuguese tart


  1. Preheat the oven to 200c/400f and oil the inside of a mini muffin tray.
  2. Roll out the puff pastry until about 1/2 an inch thick and cut each disc slightly larger than the mini muffin cups.
  3. Press each disc gently into the cups, ensuring that the pastry is evenly distributed across the bottom and the sides of each cup, then set aside.
  4. Cream the sugar and the egg yolks with a whisk in a jug with a lip for pouring.
  5. Bring the milk and the cream to the boil and immediately remove it from the stove when it comes to a rolling boil.
  6. Whisk a little bit of the milk and cream into the egg yolks, then slowly whisk in the rest of the cream, until it is all incorporated. You need to make sure you whisk the entire time so that the eggs don't curdle. Continue to whisk for about 30 seconds to thicken the custard.
  7. Add the cinnamon and vanilla extract and whisk again to incorporate.
  8. Pour the thickened custard into each pastry case, then bake for about 20 minutes or until the shells and the custard begin to brown.
  9. Let cool in the tray for 5 minutes before removing to cool completely on a wire rack.
Gluten Free Mini Custard Tarts

More Great British Bake Off Technicals Made Gluten-Free

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