Apricot pastéis de nata (apricot custard tarts)

Total time: 40m
Preparation Time: 20m

For 6 piece

Nutritional Information

Contains 385 Kcal, 5g Protein, 32g Carbohydrates, 23g Fat


  • Tart bases
  • 1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)
  • 1 tbsp apricot jam
  • Custard
  • 1 dl milk
  • 2 dl cream
  • 1.5 tbsp cornflour
  • 2 egg yolk
  • 50 g soft dried apricots, finely chopped
  • 1 eggs
  • 60 g sugar
  • 1 pinch salt
  • Utensils
  • 6 ovenproof mini tart tins (each approx. 9 cm in diameter), greased

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  • Tart bases

    Cut out 6 circles (each approx.12 cm in diameter) from the dough, place in the prepared tins. Prick the bases firmly with a fork, spread the jam on top.
  • Custard

    Combine the milk and cornflour in a pan. Add the cream and all the other ingredients up to and including the salt. Bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens, remove the pan from the heat, continue to whisk for approx. 2 mins. Pour the custard into the tart bases, place the tarts on a tray.
  • To bake

    Approx. 15 mins. in an oven preheated to 220°C (convection). Reduce the heat to 200°C and bake for a further 5 mins. Leave to cool on a cooling rack.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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