Dessert

Clementine Custard Tarts Recipe

ByNoah Steele December 4, 2025December 4, 2025

Introduction

These Clementine Custard Tarts combine the zesty brightness of fresh clementines with a smooth, creamy custard nestled in crisp puff pastry. Perfect for a refreshing dessert or an elegant teatime treat, they are sure to impress with their delicate balance of flavors and textures.

The image shows several small egg tarts with golden yellow custard filling that has brown caramelized spots on top. Each tart has a thick, light brown, flaky crust forming the base and sides. On a gold cooling rack, seven tarts are arranged randomly, while on two white plates, one plate holds two tarts with scattered white powdered sugar and crumbs, and the other plate has one tart beside a small gold fork. The background is a white marbled texture with a glittery silver star decoration near the plates. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 clementines, 3 zested, all juiced (about 240ml juice)
320g sheet ready-rolled puff pastry

Plain flour, for dusting
2 eggs, plus 3 egg yolks (freeze extra whites for meringues)

2 tbsp cornflour
2 tbsp caster sugar

450ml whole milk
Icing sugar, for dusting (optional)

Instructions

Step 1: Preheat your oven to 200°C (180°C fan)/gas mark 6. Pour the fresh clementine juice into a small saucepan and bring to a boil over medium heat. Let it simmer until reduced to about 50ml, which may take up to 20 minutes, then set aside to cool.

Step 2: Unroll the puff pastry and sprinkle two-thirds of the clementine zest evenly over it. Roll the pastry tightly from one short end into a spiral, then slice along the length into 2cm wide rounds, making about 12 pieces. On a lightly floured surface, gently roll each piece into roughly 10cm circles. Use these to line the holes of a 12-hole muffin tin. Chill in the fridge while you prepare the filling.
Step 3: In a saucepan, whisk together the eggs, egg yolks, cornflour, caster sugar, cooled reduced clementine juice, and the remaining zest until smooth. Gradually whisk in the milk until fully combined.
Step 4: Warm the mixture gently over low to medium heat, stirring continuously until it thickens and just starts to simmer, about 8–10 minutes. Remove from heat and pour into a jug. Let it cool for a few minutes, stirring occasionally to prevent a skin from forming.

Step 5: Carefully spoon the custard into each pastry case until nearly full. Bake in the preheated oven for 18–22 minutes, until the pastry is golden and the custard has a light browned top.
Step 6: Allow the tarts to cool completely in the tin. Before serving, dust lightly with icing sugar if you like for a touch of sweetness and presentation.

Tips & Variations

For extra zest and aroma, use organic clementines since the zest will be used inside the pastry and custard.

If you prefer a firmer custard, add an additional tablespoon of cornflour to the mixture before cooking.
Try replacing some of the whole milk with cream for a richer custard texture.
If you don’t have clementines, oranges or mandarins make great substitutes.

Storage

Store the cooled tarts in an airtight container in the refrigerator for up to 3 days. To enjoy, let them come to room temperature or warm gently for a few minutes in the oven. The pastry is best eaten fresh as it may soften when stored.

How to Serve

Several Portuguese egg tarts with golden yellow creamy filling and slightly burnt spots on top are shown. The tarts have a thick, flaky light brown crust that holds the smooth, custard-like center. Five tarts sit on a golden wire rack, and three more are placed on two white plates, each with minor crumbs and powdered sugar scattered around. A silver fork rests on one plate, and a sparkly silver star decor lies nearby on a white marbled surface. The overall scene is arranged on a dark cloth background that contrasts with the bright colors of the tarts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the custard filling in advance?

Yes, you can make the custard filling a few hours ahead and keep it covered in the refrigerator. Rewhisk gently before filling the pastry to restore a smooth texture.