October's Recipe

Delicious Portuguese custard tarts by the Courtyard Deli and Kitchen


250g whole milk

One pared orange

One pared lemon

Cinnamon stick


35g plain flour

240g caster sugar

3 egg yolks

250g puff pastry


  • Roll the puff pastry in to a very thin rectangle and then roll in to a sausage shape along the longest edge
  • Divide in to 20 equal pieces and place on a floured tray in the fridge
  • Peel the lemon and orange, ensure no white pith is present, if it is scrape it off
  • Put the milk in a pan, add the peel and cinnamon stick and heat to simmering - then remove from the heat and leave to infuse for 30 minutes
  • Place the egg yolks and flour in a pan and whisk to combine
  • Add enough of the infused milk to make the mixture in to a paste (this will prevent lumps), then add the remaining milk and whisk to combine
  • Place the sugar and 100g water in a separate pan and heat to 108°c. Once at this temperature add it to the mixture
  • Cook over a medium heat until the mixture thickens, whisking continuously, ensuring it doesn't catch on the base of the pan. Once thickened, taste to ensure that there is not a raw flour taste
  • Once cooked, pour the mixture in to a piping bag and leave to one side
  • Remove the pastry from the fridge, press and roll in to very thin circles - place back in the fridge to chill
  • Once chilled, remove from the fridge and press the pasty into muffin moulds
  • Pipe the mixture in to each mould, about ¾ full
  • Bake at 230°c for 15 mins until the tops of the tarts are slightly blistered and blackened

Enjoy warm with a delicious cup of coffee.