Blackberry and cinnamon custard tarts

Blackberry and cinnamon custard tarts on a plate

Wow, it’s Thursday already and where’s the week gone? Last night I was making a huge batch of scones for my boss’ return from 5 months travelling. I’m honestly trying to remember what on earth I’ve been doing the rest of the week but I have such a sloppy memory I actually can’t remember!

I fell in love with Portuguese custard tarts about six years ago during a stint as a receptionist at Social Services during university summer holidays. There was quite a big influx of Portuguese migrants who set up their own little shops in town – the sort you wouldn’t go in unless you were Portuguese, the sort where everyone turns around and looks at you coming in. But I didn’t care, because I’d spied two things in this little place that I loved and ate them on a regular basis on my lunch break. One of them was stuff crabs claws (are these even traditionally Portuguese?) and the other was custard tarts.

When I stopped working there, there was a empty place in me waiting to be filled with an eggy custard filled pastry. I then discovered they serve the same egg custards at Nando’s. But I don’t like eating there because they don’t do free range chicken and so I turned to the internet to find my own recipe and not feel guilty about eating more than one (or at least not let people see how many I eat!).

With blackberries in the shops, I wanted to make something that felt distinctly autumnal and make the most of the seasonal flavours. Here I’ve taken the traditional Portuguese tart and give it my own twist with fruits and cinnamon. I used gold top milk in my custard to make it extra indulgent and rich in taste.

Making the tarts is super simple…roll out your puff pastry square and place over muffin tin hole

Pastry base part 1

I have this awesome little tool to gently push pastry into the hole to stop tearing

Then add in the blackberries and custard…mmmm

20 minutes in the oven et voila! Leave to cool on a wire rack

Blackberry and cinnamon custard tart

{Makes 12 tarts}

45mins – Prep time: 25 mins – Cooking time: 20mins


  • 1 x 500g block puff pastry
  • 12 blackberries
  • 220ml full fat milk (preferably gold top)
  • 3tbsp cornflour
  • 200g caster sugar
  • 1tsp vanilla bean paste
  • ½tsp ground cinnamon
  • 6 free range egg yolks


  1. Grease a deep muffin tin and preheat the oven to 190°C/375°F/Gas Mark 5
  2. Roll out the puff pastry on a floured surface into a rectangle of roughly 4:3 ratio until it’s about 3mm deep. This is because you need to cut squares to fit the muffin tins and so mae 4 rows with 3 columns to make 12 squares.
  3. I pushed the pastry into each muffin hole using my tool and then placed the tin back in the fridge to keep the pastry cool whilst making the custard.
  4. Whisk the egg yolks gently in a mixing bowl and set aside.
  5. In a medium sized saucepan, add the milk, sugar, cornflour, vanilla bean paste and cinnamon. Warm over a gentle heat and stir regularly until it begins to thicken, then remove from the heat.
  6. Stirring the yolks constantly, gently add in half of the milk mixture bit by bit to prevent the eggs coagulating. When it’s all mixed well, whisk that mixture back into the saucepan.
  7. Put the saucepan back on a gentle heat and whisk constantly until the mixture thickens again, after three minutes or so.
  8. Remove muffin tin from the fridge and spoon a small tablespoon of custard into each pastry case, place a blackerry on top and then spoon another spoonful of custard on top.
  9. Place muffin tin in the oven and cook for around 20 minutes until a little browned on top and the puff pastry is golden.
  10. Remove the oven, leave in muffin pan for a minute or two then place them on a wire cooling rack to prevent bottom of pastry case going soft.


  1. says

    Love the look of these! And good for you for taking a stand against Nandos…I on;y ever buy free range chicken and don’t think ethics should go out the window just because you’re eating out :-)

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