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Apricot pastéis de nata (apricot custard tarts)
20 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 385
  • Fat about 23g
  • Carbohydrates about 32g
  • Protein about 5g
This is needed
This is needed for 6 piece
Tart bases
  • 1 puff pastry dough, rolled into a circle (approx. 32 cm Ø)
  • 1 tbsp apricot jam
  • 1 dl milk
  • 2 dl cream
  • 1.5 tbsp cornflour
  • 2 egg yolk
  • 50 g soft dried apricots, finely chopped
  • 1 eggs
  • 60 g sugar
  • 1 pinch salt
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And that's how it's done
And that's how it's done
Tart bases
Cut out 6 circles (each approx.12 cm in diameter) from the dough, place in the prepared tins. Prick the bases firmly with a fork, spread the jam on top.
Combine the milk and cornflour in a pan. Add the cream and all the other ingredients up to and including the salt. Bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens, remove the pan from the heat, continue to whisk for approx. 2 mins. Pour the custard into the tart bases, place the tarts on a tray.
To bake
Approx. 15 mins. in an oven preheated to 220 °C (convection). Reduce the heat to 200 °C and bake for a further 5 mins. Leave to cool on a cooling rack.