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Decadent Portuguese Tart Custard Tarts with Dark Chocolate

Portuguese tart custard tarts - featured image
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A luscious twist on the classic Portuguese custard tart, featuring silky custard infused with bittersweet dark chocolate and a flaky, golden puff pastry crust. Perfect for Easter or any special occasion.

Ingredients

Scale
  • 1 sheet puff pastry (about 8 ounces / 225 grams), thawed but still cold
  • 1 cup whole milk (240 ml)
  • 1/2 cup heavy cream (120 ml)
  • 3/4 cup granulated sugar (150 grams)
  • 5 large egg yolks, room temperature
  • 2 tablespoons all-purpose flour (15 grams)
  • 1 teaspoon vanilla extract
  • 2 ounces dark chocolate (60 grams), finely chopped (70% cocoa recommended)
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Place the rack in the middle position.
  2. On a lightly floured surface, roll out the thawed puff pastry sheet to about 1/8-inch (3 mm) thickness. Cut into 6 circles slightly larger than your tart pans. Gently press the pastry into each tart cup, trimming excess edges.
  3. In a medium saucepan, combine the milk and heavy cream. Warm over medium heat until just about to simmer (small bubbles forming at the edges but not boiling). Remove from heat.
  4. In a bowl, whisk together the granulated sugar, flour, and egg yolks until pale and smooth. Slowly pour the warm milk mixture into the bowl in a steady stream, whisking constantly to avoid curdling.
  5. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula until the custard thickens (about 5-7 minutes).
  6. Remove from heat and stir in the vanilla extract and a pinch of salt. Let the custard cool slightly for 3-5 minutes but do not let it set.
  7. Melt the dark chocolate in a heatproof bowl over a pan of simmering water (double boiler) or microwave in short bursts, stirring frequently until smooth.
  8. Slowly whisk the melted chocolate into the warm custard until fully incorporated and silky.
  9. Strain the custard through a fine mesh sieve into another bowl for an ultra-smooth finish.
  10. Spoon the custard evenly into the prepared pastry shells, filling about 3/4 full.
  11. Place the tart pans on a baking sheet and bake for 15-18 minutes until the custard is set with a slight jiggle and the pastry is golden brown and crisp.
  12. Let the tarts cool in the pan for 5 minutes before transferring to a wire rack. Serve slightly warm or at room temperature.

Notes

Use room temperature eggs for smooth custard. Cook custard slowly over low heat with constant stirring to avoid lumps. Use high-quality dark chocolate for best flavor. If custard browns too quickly, cover tarts loosely with foil halfway through baking. Do not overfill tart shells to allow custard to puff slightly. Leftovers can be warmed in a 350°F oven for 5-7 minutes to revive crispness.

Nutrition

Keywords: Portuguese tart, custard tart, pastel de nata, dark chocolate, Easter dessert, puff pastry, custard, chocolate custard tart

Find it online: https://shimmersnack.com/decadent-portuguese-tart-custard-tarts-with-dark-chocolate-easy-easter-recipe/