Chocolate orange custard tarts

Chocolate and orange custard tarts


I put this recipe together for a Portuguese inspired magazine feature, and since travel has been so restricted these past few months there’s all the more reason to take a culinary trip from the comfort of your own kitchen. Hey, it’s not quite like jetting off to Europe but we can only try, right?


Chocolate and orange custard tarts
Chocolate and orange custard tarts


These cute little tarts are inspired of course by the well known pasteis de nata, but in true Teresa style I decided we needed a chocolate version, and I’ve added a dash of orange too. They’re bite sized and have the usual flaky crust and creamy custard filling that you’d expect from the traditional version. Finish them off with a scattering of chocolate shavings and you’ll have mini dessert heaven.


Chocolate and orange custard tarts
Chocolate and orange custard tarts

Chocolate and orange custard tarts



  • flour, for dusting
  • 400g puff pastry
  • 2 large eggs
  • 45ml (3 tbsp) demerara sugar
  • 90ml (6 tbsp) cream
  • 90ml (6 tbsp) milk
  • 10ml (2 tsp) finely grated orange zest
  • 5ml (1 tsp) vanilla extract
  • 100g dark chocolate, melted
  • grated chocolate, to decorate

1.) Preheat the oven to 200ºC and grease a muffin pan.

2.) Dust your work surface with a little flour. Roll out the puff pastry and cut out 11cm circles. Gather the scraps, roll them out again and continue until you have used up all the pastry. Press the pastry circles into the greased muffin tray.

3.) Bake the pastry for 15 minutes. Remove from the oven and carefully press the puffed up pastry back into the muffin cups to hollow them out again. Set aside.

4.) Reduce the oven temperature to 180ºC. To make the custard place the eggs and sugar in a small bowl. Whisk together until creamy and the mixture has thickened slightly. Set aside.

5.) Place the cream and milk in a small saucepan and heat until it just starts to boil. Slowly pour half of the hot milk mixture into the egg while whisking. Once combined pour this mixture back into the saucepan. Stir the custard continuously over a low heat for 5-7 minutes until it has thickened enough to coat the back of a spoon. (Do not let the custard boil.)

6.) Remove the custard from the heat and add the orange zest, vanilla extract and chocolate. Whisk well until combined.

7.) Pour the chocolate custard into the pastry cups. Bake the tarts for 10-15 minutes until the filling has set on top but still has a slight wobble. Carefully remove them from the muffin tray and leave to cool completely. Decorate with grated chocolate just before serving.


6 thoughts on “Chocolate orange custard tarts

  1. I looked away for less than a minute thanks to my son and curdled the custard. Kinda saved it. Can it stay out or must it be put in the fridge?


    1. Oh dear, I think I’ve had that happen to me too. 😉 If you’re not eating the tarts today I would store them in an airtight container in the fridge to be on the safe side.


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