Castella Imports

Portuguese Custard Tarts


1 ¼ Cups All-Purpose Flour
1 Oz. Vegetable Shortening (chopped and softened)
1 Cup Sugar
2 Cups Milk
3 Tbsp. Cornstarch
1 Tbsp Custard Powder
4 Egg Yolks
1 Tsp. Castella Vanilla Powder (Vanilla Optional)


  1. Sift the flour about ¾ cup water, or enough to form soft dough.  Gather into a ball, and then roll out on non-stick baking paper to form a 9 ½" inch x 12" inch rectangle.  Spread with the vegetable shortening and roll up from the short edge.
  2. Roll the dough out into a rectangle again, and spread with butter.  Roll-up again into a log and slice into 12 even pieces.  Working From the center outwards, use your fingertips to press each piece out into a circle that is large enough to cover the base and sides of 12 -⅓ Cup muffin holes.  Press into the tin and refrigerate while preparing the filling.
  3. Stir the sugar and ⅓ cup of water over a low heat until the sugar dissolves.  Mix a little milk with the cornstarch and custard powder to form a smooth paste.  Add to the pan with the remaining milk, egg yolk and vanilla.  Stir over a low heat until the mixture thickens.  Put in a bowl, cover to cool.  Preheat the oven to 425° degrees F.  Divide the filling among the pasty bases and bake them for 30 minutes, or until the custard is set and the tops have browned.  Cool in the tins, then transfer to a wire rack.

Makes 12 Cups