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A quicker and easier version of the Portuguese Egg Tarts, made gluten free! These Quick Gluten Free Custard Tarts have the delicious flavor without the fuss!
These Quick Gluten Free Custard Tarts are based on the Portuguese Egg Tarts or Pastel de Nata (plural is Pasteis de Nata). They typically have a light a flaky puff pastry crust and a beautiful custard filling. When they are cooked in the oven they develop that lightly browned/burnt on top. They are a treat to behold. BUT, since going gluten free they are not something I have been able to find.
Then, I was traveling to Toronto and I saw loads of these around in little bakeries that just looked incredible. But like I said, none of them were gluten free, so I could not enjoy them. A couple weeks after my trip to Toronto, on a rainy night (the perfect baking weather); I decided to try making these. They were incredible!! I adapted the recipe to make it easier, so I did not make a puff pastry. I have not made a gluten free puff pastry. And I know it will take a good amount of testing, so I stuck with a pie crust. Eventually, I will come back to these and make it with a gluten free puff pastry. But for now, this hit the spot. Also, I adjusted to make a custard without heating the sugar into a simple syrup as would traditionally be done.
These adaptations kept the flavor, but made the recipe so much easier! They still take a couple steps, but they are easy steps. And it is worth it! It just takes a little time to make the crust and then roll it all out into the muffin tin. The custard is a breeze to make. The baking time isn’t bad because of the higher temperature. gives
If you have ever wanted to try an easier version of the custard tart or miss eating them since going gluten free, be sure to give these delicious Quick Gluten Free Custard Tarts a shot! Be sure to pair them with the Sweet & Creamy Carajillo for an even better treat!
Quick Gluten Free Custard Tarts Recipe Notes & Substitutions
Tart crust– I chose to make these with a simple and quick pie crust. Traditionally these are with puff pastry, but I have not mastered the gluten free puff pastry…. Yet! It is a goal I will eventually sit down and work on. I know it is possible, it is just finding the right recipe! If you are not gluten free, feel free to make a regular puff pastry or buy a pre-made one to make it easier! I have seen gluten free puff pastry in the store, but it is expensive and to me very reminiscent of pie dough. I haven’t found a gluten free puff pastry that is able to create crispy layers (if you know of one let me know!!). So I opted for a pie crust for these. Honestly, they are so delicious even without the puff pastry crust! Plus pie dough is so much easier than puff pastry.
Custard– Custard is pretty easy to make, you just have to be mindful of a couple things. First and foremost, tempering the eggs. Tempering eggs is a way to slowly bring them up to temperature. By tempering eggs, you prevent scrambling them in the hot pan. This is the most important step when making custard. If you rush this part, you will likely have a chunky custard. If that happens, do not worry! Just use a fine mesh wire strainer to press the custard through and strain out the chunks. To temper the eggs, you essentially mix the eggs cornstarch and sugar together while you are heating the milk. Then slowly add a little warm milk to the egg mixture and mix. Then add a little more warm milk and mix again. Keep doing this until all the milk is in the egg mixture. This helps slowly increase the heat on the eggs to prevent curdling/scrambling the eggs. Then just put it back on the stove and heat to thicken! It is simple, but you just need to be a little mindful.
Baking– While it may seem weird you want the little burnt bits. Go as light or as dark as you want on them, though traditionally there are nice dark spots. These create beautiful flavor notes for the entire tart, so don’t be shy to get a little dark. Be mindful however, that while it is nice to get some burnt custard, watch the tart crust. These tartlets should be nice and golden.
Vegan Version– I have not experimented making this vegan or egg free. I would likely use tofu, but I can’t tell you for certain if this works or not. If you try this, let me know in the comments, I would love to make it an option. The drink pairing however does have a vegan option so you have an automatic pairing with it.
Suggested Drink Pairings– Sweet & Creamy Carajillo, Espresso, Cappuccino, Deep Puer Tea (with cream and sweetener), Rooibos tea with a little cream and sweetener, Port, Cream Sherry
Gluten Free Portuguese Custard Tarts
Equipment
- 1 Pre-Greased Cupcake tin
Ingredients
Crust
- 3/4 cup Gluten Free All Purpose Flour (or 1 cup Flour)
- 1/4 cup Almond flour, blanched
- 4 tbsp Butter
- 1 egg
- 4-8 tbsp cold milk
Custard
- 2 cups Milk (whole)
- 2 egg yolks
- 1 egg
- 1/3 cup Granulated White sugar
- 1 tbsp Cornstarch
- 1 tbsp Butter
- 1.5 tsp Vanilla
- 1/8-1/4 tsp Cinnamon
Instructions
Make the crust
- Mix the flours and salt together. Then grate the butter with a cheese grater into the flour and mix to coat the butter. Add the egg and 3 tbsp of milk and mix to combine. Then one at a time add 1 tbsp of milk and mix. See if it will sufficiently hold together. It should stick together in a ball. If not add more milk.
- Once forms a ball fold it twice and then wrap it in plastic and palce in the fridge for 1 hour.
Make the Custard
- Place the milk in a pan over medium to medium low heat and bring to a simmer, stirring occasionally to not burn and do not let it boil.
- While the milk is heating mix together the egg yolks, egg, cornstarch, sugar, and cinnamon until combined into a smooth mix. Once milk is lightly simmering remove from heat and pour a little into the egg mixture and mix. A little at a time add more fo the warm milk and mix. You do this to temper the temperature of the egg to not end up with scrambled eggs.
- Then add the egg mixture into the pot the milk was in and return it to the stove. On medium to medium low heat, heat the mixture until thickened. Stirring regularly to avoid burning and curdling. Once mixture is thickened so it stays spread apart when you run a spoon through it, remove from heat and add the butter and vanilla extract. Let cool.
Assembly
- Preheat the oven to 450oF.
- Remove the crust from the fridge. Remove a ball of dough enough to fill one cupcake tin. Roll it out and then place it in one of the cupcake tin molds. Repeat until all the dough is used up. Prick once or twice with a fork in the bottom
- Add the cooled custard evenly to each crust mold. It does not have to be perfect, they will bubble and then smooth over while cooking.
- Then place in the pre-heated oven for 15-20min or until crust pulls away from the cupcake tin and the top of the custard is golden to dark brown.
- Once cooked to your liking, remove from the oven and let cook.
- Serve warm or cold with the Sweet & Creamy Carajillo.
