Irish Custard Tarts

These easy Irish custard tarts are made with puff pastry and a gently spiced, creamy custard filling. Inspired by traditional Irish bakery treats and European custard tarts, they bake up golden, flaky, and perfect for serving warm with tea.

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 196kcal

Author: Stephanie Wilson

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

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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.

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