Irish Custard Tarts
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Irish Custard Tarts are a familiar and much-loved bakery treat-flaky, buttery pastry filled with a softly set, fragrant custard. This easy version uses puff pastry and a gently cinnamon-infused filling, creating a dessert that feels both classic and yet simple. They're best served warm, ideally the day they're made, with a cup of tea close at hand.
Recipe Overview
- Prep: 15 minutes
- Bake: 12-15 minutes
- Total Time: About 30 minutes
- Yield: 12 mini custard tarts
- Texture: Flaky puff pastry with a softly set, creamy custard
- Best Served: Warm, the day they're made
What I Love About These Custard Tarts
In the bustling bakeries of Dublin, you'll often spot golden custard tarts that hint at Ireland's long maritime ties with Portugal. My version nods to that influence while skipping the fuss of blind baking and traditional pastry-making. Using high-quality puff pastry creates a shatteringly crisp shell with minimal effort-bakery-worthy results, simplified for the home kitchen.
I also love adding a simple finishing touch. While many bakers dust custard tarts with cinnamon-or leave them plain-I always reach for freshly ground nutmeg. My Irish grandmother O'Hara finished her custards this way, and it's the flavor I associate most strongly with Irish baking. Just a light dusting adds warmth and aroma without overpowering the delicate custard, and it's a tradition I still cherish today.
I especially love serving these around St. Patrick's Day, but they're equally at home on an Irish afternoon tea table. Pair them with Irish scones, tea sandwiches, and a few savory bites for a relaxed and delightful tea or morning break.
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Ingredients
These custard tarts rely on a short list of simple ingredients, each chosen for flavor and texture. Using good-quality dairy, fragrant spice, and ready-made puff pastry keeps the process easy while delivering classic bakery results.
- Puff Pastry: Store-bought puff pastry creates those beautifully crisp, flaky shells without the need for blind baking. Thaw fully but keep it cold for best lift.
- Whole Milk: Whole milk provides the base for a creamy, well-balanced custard with a traditional bakery texture.
- Heavy Cream or Double Cream: A touch of cream adds richness and body to the custard. If available, double cream lends an especially luxurious finish.
- Granulated Sugar or Caster Sugar: Sugar lightly sweetens the custard without overpowering its delicate flavor. Caster sugar dissolves quickly and smoothly if you have it on hand.
- Cinnamon Stick: Infusing the custard with a whole cinnamon stick gives gentle warmth and depth without the harshness of ground spice.
- Orange Zest: Just a hint of orange zest brightens the custard and echoes the citrus notes often found in European custard tarts.
- Egg Yolks: Egg yolks thicken the custard and give it that signature silky, golden texture.
- All-Purpose Flour or Cornstarch (Cornflour): A small amount of flour or cornstarch helps stabilize the custard so it sets beautifully without becoming dense.
- Vanilla Extract: Vanilla rounds out the flavors and enhances the custard's natural sweetness.
How to Make Irish Custard Tarts
Making these mini custard tarts is simpler than you might expect. The puff pastry does most of the work, while the custard comes together gently on the stovetop before baking into golden, softly set tarts.
- Step 1: Preheat the oven to 400°F / 200°C (or up to 250°C / 475°F for a faster, more caramelised nata-style finish). Lightly grease a 12-cup muffin tin. Roll out the puff pastry and cut 12 rounds (about 3½-4 inches). Gently press the pastry into the cups and up the sides. Refrigerate while preparing the custard.
- Step 2: In a saucepan, combine the milk, cream, sugar, flour (or cornflour), vanilla, orange zest, and cinnamon stick. Bring to a gentle simmer over medium heat. In a separate bowl, whisk the egg yolks. Once the custard begins to simmer, slowly pour in the egg yolks, whisking constantly. Cook over low heat just until slightly thickened. Strain through a fine-mesh sieve to remove the cinnamon stick and any solids.
- Step 3: Fill each pastry shell about three-quarters full with the custard.
- Step 4: Bake for 12-15 minutes in a hot oven or 20-25 minutes in a cooler oven, until the pastry is deeply golden and the custard is set with a few caramelised spots on top.
Cooling: Let the tarts cool in the tin for a few minutes, then transfer to a wire rack. Serve warm, lightly dusted with powdered sugar and nutmeg.
Chef's Tips
- Chill the Pastry Cups: Chilling the prepared pastry helps the puff pastry rise quickly and bake into crisp, defined layers.
- Use a Hot Oven: High heat is key for lifting cold puff pastry and creating those beautiful flaky layers the custard settles into.
- Finishing Touch: A light dusting of nutmeg over the unbaked custard adds a classic Irish bakery aroma. Finish with powdered sugar just before serving.
Recipe FAQ's
These tarts are best enjoyed the day they're made, while the pastry is crisp and the custard freshly set. If needed, they can be baked a few hours ahead and gently rewarmed.
Both use puff pastry and a baked custard filling, but Irish custard tarts are typically less sweet and more softly set, often infused with warm spices like cinnamon or nutmeg rather than citrus-forward syrups.
For the best flavor and texture, homemade custard is recommended. It allows you to control the thickness and infuse the custard with cinnamon and orange zest.
Pairing
These custard tarts are lovely served all on their own with favorite Irish Pub Foods, or as part of an Irish afternoon tea. Pair them with Irish scones, tea sandwiches, savory finger foods, and a pot of strong black tea or Irish breakfast tea.
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Irish Custard Tarts
Equipment
Ingredients
- 2 sheets frozen puff pastry thawed
- 1 cup milk whole milk is best
- ½ cup heavy cream or double cream
- ⅔ cup granulated sugar or caster sugar
- 1 4-inch cinnamon stick
- Optional: zest of one orange
- 5 large egg yolks
- 2 tablespoon all-purpose flour or cornstarch/cornflour
- 1 teaspoon vanilla extract
Instructions
Prepare the Pastry
- Preheat oven to 400℉/200℃ (or up to 250°C/475°F for a faster, more caramelised, Nata-style finish) and lightly grease a 12-hole muffin tin.
- Roll out puff pastry to a thickness of ¼ inch (or 2mm) and cut 12 3.5-4-inch rounds. Gently press the pastry circles into the prepared cups and up the sides. Refrigerate the pastry-lined tin for 15 minutes to ensure a crispier crust.
Make the Custard
- In a saucepan, whisk together the milk, cream, sugar, flour (or cornflour), vanilla, orange zest, and the cinnamon stick.
- Cook over medium heat, stirring constantly, until the mixture comes to a simmer but does not boil and thickens slightly. Remove from heat.
- Whisk the egg yolks in a bowl, then slowly pour the warm milk mixture into the yolks, whisking constantly to prevent curdling. Strain through a sieve to remove the zest, cinnamon stick, and any remaining solids for a smoother texture.
Fill and Bake:
- Fill each pastry shell about ¾ full with the custard.
- Bake for 12-15 minutes until the pastry is golden brown and the custard is set with some brown caramelized spots on top.
Cool and Serve:
- Let the tarts cool in the tin for a few minutes, then remove to a wire rack. Serve warm and dusted with powdered sugar and nutmeg.
Notes
- Making Ahead: These custard tarts are best enjoyed the day they're made, while the pastry is crisp and the custard freshly set.
- Puff Pastry: Keep puff pastry cold until ready to bake for the best rise and flakiest texture.
- Finishing: For a more caramelised, Portuguese-style finish, bake at a higher temperature and watch closely during the final minutes. A light dusting of nutmeg before baking or a sprinkle of powdered sugar just before serving adds a classic bakery touch.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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