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!
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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.
It can also be made suitable for dairy free diets as long as you use a dairy free milk substitute like Alpro.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Portuguese Custard Tarts?
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‘Light, fluffy and so tasty! The recipe is simple doesn't need loads of ingredients and is ideal if you fancy a sweet treat during the day.’
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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!
You’ll also need some pastry cutters for these Portuguese Custard Tarts. You can get a neat little set from Amazon!
For these Portuguese Custard Tarts, we’ve used this Erythritol Gold. It’s widely available online and you can pick some up on Amazon.
How many calories are in this Portuguese Custard Tarts?
There are 66 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.
Preheat the oven to 170°C. Spray a mini muffin tin with low calorie cooking spray.
Unroll the puff pastry. Using a cutter which is slightly larger than each muffin dip, cut 12 circles.
Place each pastry circle into the mini muffin tin, pushing carefully into the sides.
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.
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.
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!
What could I serve with this Portuguese Custard Tarts?
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.
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!
- KCals 66
- Carbs 6G
- Preheat the oven to 170°C. Spray a mini muffin tin with low calorie cooking spray.
- Unroll the puff pastry. Using a cutter which is slightly larger than each muffin dip, cut 12 circles.
- Place each pastry circle into the mini muffin tin, pushing carefully into the sides.
- 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.
- 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.
- 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!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
We agreed with Slimming World to remove their trademarked terms from our website
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See what others have to say
AnnSunday 1st August 2021
Excited to make these, so I’ve just ordered the mince pie tin from Amazon using your link. Where might I find light puff pastry, my local supermarkets don’t stock it. If I use regular puff pastry how much does this increase the WW points per tart?
HollyMonday 2nd August 2021
Hey Ann, I know Morrison’s and Asda sell the light puff pastry and then you can find it in some other supermarkets too. If you have a look at THIS article it explains how to alter any calorie alterations for our recipes, hope that helps!
June GowanSunday 14th February 2021
I just made these with a very thin wholemeal pastry. The only problem I found was it really was too sweet. is 4tbsp of granulated sweetener correct?. If so, I will half that amount. Otherwise, hubby loves them.
HollyMonday 15th February 2021
Hi June, We use a granulated sweetener that is crunchy and weighs like for like with sugar. With powdered sweeteners the weight would need to be adjusted as you would need a lot less than we state in our recipes. Have a look at this article it explains the differences between the sweeteners so it might help HERE
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!
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.
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!
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.
June glazebrookMonday 30th March 2020
It only gives temperature for electric but not gas
Steve CowderoyWednesday 6th May 2020
Hi June, thanks for getting in touch with us, 170°C is gas mark 3. Hope this helps
MeeraMonday 23rd March 2020
I was wondering if anyone has used soya/coconut milk instead of skimmed millk? Thanks
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!
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 .
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!
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?
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!
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
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 ????
Emma TMonday 1st July 2019
That’s a really good idea! ????
TraceyTuesday 7th May 2019
Hi, ust wondering how to you store these and long do they keep for?! Thanks
Emma TMonday 3rd June 2019
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 ????
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.
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