Delicious Spanish Custard Tarts Recipe

We simply can’t get enough of Spanish desserts, and we know that you love them too, so it is always a good time to share more delicious sweet recipes.

Here, we will talk about the Spanish custard tarts, a classic dessert that will make you look like a professional baker (even though you don’t need those skills to make it at home).

As well as it happens with other Spanish treats, there are simple versions of the recipes for you to make at home, and that’s the one that we will show you for this custard tart.

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Background of the Dish

This dish is like the perfect marriage between two of the most popular desserts in Spain: the Spanish custard dessert recipe and the Natillas De Leche recipe.

The flavor is more similar to the egg yolk custard, but it has the texture of the classic natillas de leche.

If you combine that with the puff pastry, then you have one of the best sweet desserts that you will find.

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Things You’ll Need for Spanish Custard Tarts

To make this recipe for egg custard you will need 1 sheet of puff pastry, egg yolks, milk, sugar, water, and lemon peel.

To nail the classic Spanish custard tarts you will need a cupcake tin (with 12 spots), or replace it with disposable round aluminum foil molds.

Ingredients

• 1 sheet of puff pastry
• 1 cup (250ml) milk
• 3 tablespoons flour
• 3/4 cup (150 gr) sugar
• 1/3 cup (75 ml) water
• 4 egg yolks
• The peel of a lemon
• 1 teaspoon Cinnamon powder (optional)
• 4 tablespoons butter (room temperature, to grease the cupcake tins)

How to Make Spanish Custard Tarts – Step by Step Guide

1. To start with this egg custard tarts recipe you have to roll the puff pastry sheet into a hollow cylinder (join the ends of the puff pastry from the side) and cut 12 pieces of a similar size.

2. Now grease the cupcake tins and place a piece of dough on the base of each circle. Squeeze the dough with your fingers to spread it thinly covering all of the space. Set it aside for a bit.

3. Then grab a saucepan, put 1/2 cup of milk with the lemon peel, and cinnamon powder (optional, but it gives a great flavor), and heat over medium heat. In a small bowl, mix the flour with the other 1/2 cup of milk and break any lump.

4. When the milk starts to boil, mix in the other milk and flour mixture. With the help of a whisk, mix everything until you get a thick and creamy texture.

5. After that, pass the mixture through a sieve to remove the lemon peel and any lumps of flour that might be left.

6. Now grab a separate saucepan and heat the water with the sugar to make the syrup.

7. Once the mixture starts to boil, wait 5 minutes and pour it in the form of a thread over the milk cream, stirring constantly. Let cool for a few minutes.

8. Then, add the egg yolks and mix well. Pour the preparation on top of the puff pastry that is on the cupcake tins.

9. Up next, take the Spanish custard tarts to the oven and bake for 15 minutes at 230°C (450°F).

10.  For the final step, you just have to let the egg tarts cool for a bit and serve.

Substitution of Ingredients

There are a few changes that you can make to the ingredients of this egg tart recipe.

You can make the dough for the Spanish custard tarts at home, but keep in mind that a homemade puff pastry takes a lot of hours to make.

You can also use pie dough if you like it better and you can either make it at home or use a store-bought one.

To add other flavors to the egg custard, you can use vanilla essence, even almond essence will work.

If you aren’t the biggest fan of making an egg custard recipe, you could choose other fillings, like chocolate mousse, dulce de leche, or salted caramel with peanuts, etc.

We know it isn’t an ingredient, but when it comes to the equipment, if you don’t have cupcake tins you can use disposable round aluminum foil molds to make the custard cups.

Tips on Serving Spanish Custard Tarts

Once you finish making this pastel de nata recipe you just have to wait for it to cool a bit before serving.

Then, take the Spanish custard tarts out of the cupcake tin, put them on a plate, and serve them.

They work great as a dessert, breakfast, and even better as an afternoon snack to go with tea or coffee.

A great twist is to serve these custard pastries with chopped fruits as toppings, or some fruit jam on top (other spreads like Nutella and dulce de Leche are amazing too).

If you have a party or an important dinner planned, then you can serve them with other popular desserts by making Spanish milk cake or Spanish cream puffs recipe.

How to Store Spanish Custard Tarts

One disadvantage that the custard tart recipe has when compared to other Hispanic desserts is that you can’t store it for too long.

The Spanish custard tarts can be stored for up to 3 days in the fridge, as long as you place them in a covered container (with a lid or plastic wrap).

You can’t freeze this Spanish dessert because the custard gets a weird texture and taste.

Recipe Card: Spanish Custard Tarts

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