Portuguese Custard Tarts

  • 5MINS
  • 20MINS
  • 70KCAL

Our slimming friendly Portuguese Custard Tarts will sort out any patisserie craving – the perfect treat if you’re counting calories or following a plan like Weight Watchers!

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Easy Peasy Portuguese Custard Tarts pinchofnom.com
4

NutritionPer Serving

  • Calories70
  • Carbs11g
  • Protein2g
  • Fat4g
  • Saturates2g
  • Sugars1g

Portuguese Custard Tarts - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Say Olá to our delicious Portuguese Custard Tarts!

“Pastéis de nata” aka Portuguese Custard Tarts are one of the world’s first ‘leftovers’ recipes as Portuguese monks used eggs whites to starch clothes back in the day. All the leftover egg yolks were turned into tasty pastries just like our Portuguese Custard tarts.

Unlike the traditional recipe for Portuguese Custard Tarts, ours have had a slimming friendly makeover by using reduced-fat puff pastry, making them suitable for when you’re calorie counting or following Weight Watchers.

We think our take on this classic pastry is so good you won’t believe it’s ‘diet food’!

What diets is this Portuguese Custard Tarts suitable for?

This Portuguese Custard Tarts recipe is suitable for vegetarian diets

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Portuguese Custard Tarts recipe?

  • You need to count 2 Points per portion of this Portuguese Custard Tarts recipe if you’re on WW Green.
  • You need to count 2 Points per portion of this Portuguese Custard Tarts recipe if you’re on WW Blue.
  • You need to count 2 Points per portion of this Portuguese Custard Tarts recipe if you’re on WW Purple.

Do you need any special ingredients to make Portuguese Custard Tarts?

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This post contains affiliate links: what this means

We recommend using a mini muffin tin for this recipe. If you haven’t already got a muffin tin then this one from Amazon would do the job nicely!

pinch of nom amazon image

You’ll also need some pastry cutters for these Portuguese Custard Tarts. You can get a neat little set from Amazon!

pinch of nom amazon image

For these Portuguese Custard Tarts, we’ve used this Erythritol Gold. It’s widely available online and you can pick some up on Amazon.

pinch of nom amazon image

How many calories are in this Portuguese Custard Tarts?

There are 70 calories per portion in this Portuguese Custard Tarts recipe, which means it falls into our Everyday Light category.

This Portuguese Custard Tarts recipe is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Instructions

Step 1

Preheat the oven to 170°C. Spray a mini muffin tin with low calorie cooking spray.

Step 2

Unroll the puff pastry. Using a cutter which is slightly larger than each muffin dip, cut 12 circles.

Step 2 pinchofnom.com

Step 3

Place each pastry circle into the mini muffin tin, pushing carefully into the sides.

Step 3 pinchofnom.com

Step 4

Mix the egg, egg yolk, milk and sweetener in a jug – make sure you whisk until it is fully combined so there is no separation in the egg. Pour into each pastry case.

Step 4 pinchofnom.com

Step 5

Sprinkle each custard tart with a little ground nutmeg and bake in the oven for 20 minutes until the pastry is golden and the egg is just set.

Step 5 pinchofnom.com

Step 6

Remove from the oven, take out of the tin and leave to cool on a wire rack. Eat as a snack or as part of a dessert!

Portuguese Custard Tarts - Pinch of Nom Slimming Recipes

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How do you know when Portuguese Custard Tarts is cooked?

Bake the Portuguese Custard tarts in the oven for 20 minutes until the pastry is golden and the egg is just set.
Storing

How long can you keep Portuguese Custard Tarts in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Portuguese Custard Tarts in the fridge for approximately 3 days or so.

Can I freeze Portuguese Custard Tarts?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Portuguese Custard Tarts?

Portuguese Custard tarts are usually best served at room temperature, but please allow them to completely defrost if you choose to freeze them.

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Portuguese Custard Tarts

Our slimming friendly Portuguese Custard Tarts will sort out any patisserie craving - the perfect treat if you're counting calories or following a plan like Weight Watchers!
  • Prep Time
    5 MINS
  • Cook Time
    20 MINS
  • KCals 70
  • Carbs 11G
  • WW Points:
  • 2 Green
  • 2 Blue
  • 2 Purple

Ingredients

  • 170 g light puff pastry use a standard sized sheet - each cut circle weighs around 14 grams
  • 1 large egg
  • 1 large egg yolk
  • 4 tbsp gold granulated sweetener or any natural, granulated sweetener
  • 100 ml skimmed milk
  • 1 tsp ground nutmeg
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Preheat the oven to 170°C. Spray a mini muffin tin with low calorie cooking spray.
  2. Unroll the puff pastry. Using a cutter which is slightly larger than each muffin dip, cut 12 circles.
  3. Place each pastry circle into the mini muffin tin, pushing carefully into the sides.
  4. Mix the egg, egg yolk, milk and sweetener in a jug - make sure you whisk until it is fully combined so there is no separation in the egg. Pour into each pastry case.
  5. Sprinkle each custard tart with a little ground nutmeg and bake in the oven for 20 minutes until the pastry is golden and the egg is just set.
  6. Remove from the oven, take out of the tin and leave to cool on a wire rack. Eat as a snack or as part of a dessert!

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18 comments

See what others have to say

ChloeTuesday 12th May 2020

Hi – Hope you’re keeping well. I tried these but unfortunately tasted like scrambled egg. Has anyone else experienced this and if so, please can you tell me where I went wrong? Thank you!

Reply

    Steve CowderoyTuesday 12th May 2020

    Hi Chloe, thanks for getting in touch with us. We think that they may tasted like scrambled egg if they were slightly over-cooked or if too much egg has been used in the recipe, for example 2 full eggs instead of 1 egg and 1 yolk. I hope this helps and please let us know how they turn out if you decide to make them again.

    Reply

JessicaWednesday 6th May 2020

Made using filo pastry instead of puff, I just added a light egg white wash and popped in the oven for a few minutes before I added the custard. Next time I will add less sweetner, but overall they were lovely and worked out as only 30 calories each!

Reply

    Sharon FitzpatrickThursday 7th May 2020

    Hi Jessica, We’re really happy to hear you were so pleased with the Portuguese Custard Tarts! Interested too, to hear that you made them using filo pastry and that worked. Thankyou for your lovely comment.

    Reply

June glazebrookMonday 30th March 2020

It only gives temperature for electric but not gas

Reply

    Steve CowderoyWednesday 6th May 2020

    Hi June, thanks for getting in touch with us, 170°C is gas mark 3. Hope this helps

    Reply

MeeraMonday 23rd March 2020

Hello
I was wondering if anyone has used soya/coconut milk instead of skimmed millk? Thanks

Reply

    Sharon FitzpatrickTuesday 19th May 2020

    Hi Meera, we haven’t tried soya or coconut milk in these tarts but it should work. Try using a thin coconut milk drink rather than a thick, tinned coconut milk. Let us know how it goes!

    Reply

KarenSaturday 8th February 2020

I have both of your cook books, have you thought of doing a third which is just sweet bakes, love the online recipes would love to see them all in a cookbook .

Reply

    Holly LevellTuesday 12th May 2020

    Hi Karen, we try to include a range of recipes in the books including some sweet treats. The website sections are great to just scroll through and see what takes your fancy!

    Reply

ClaireThursday 6th February 2020

Hi, you say use mini muffin tins, but the one in the Amazon link seems to be a standard sizr muffin tin, what size should I use?

Reply

    LisaTuesday 12th May 2020

    Hi Claire, yes, you are right. That link is for a full sized muffin tray. If you search for “shallow muffin tray” or “mince pie tray” it should bring up what you need. Thank you for spotting it! We’ll get that link updated asap!

    Reply

Linda FraserWednesday 18th December 2019

Made these using WW Wraps instead of pastry. Just cut a large circle from the wrap and placed in muffin tin then crisped it up for a few minutes before adding custard – it was lovely

Reply

MichelleSunday 30th June 2019

For the lady who had the problem with the egg soaking through the pastry – could you try lightly beating an egg white & brushing the inside of the pasty case with it, bake for a few minutes to seal it then fill with the egg custard & bake as normal? I do this with wraps & so far it’s worked ????

Reply

    Emma TMonday 1st July 2019

    Hi Michelle,

    That’s a really good idea! ????

    Reply

TraceyTuesday 7th May 2019

Hi, ust wondering how to you store these and long do they keep for?! Thanks

Reply

    Emma TMonday 3rd June 2019

    Hi Tracey,

    You can store these in an airtight container in the fridge for a couple of days – you could also pop them in the oven to “freshen up” and crisp the pastry again. Alternatively they could be frozen ????

    Reply

Vivienne PenningtonMonday 19th November 2018

Just made them today. My filling disappeared all I was left with was a bubble of egg skin with nothing underneath. What have I done wrong. I didn’t have any light puff pastry so used light short crust. Can send photos if you want to see what’s left.

Reply

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