Pastéis de Belém-Style Portuguese Custard Tarts

A healthier take on Pastéis de Belém using whole foods instead of refined sugars and industrial fats.

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Ingredients

  • 1.5 cups organic pastry flour (or stone-ground spelt)
  • 0.5 cup chilled organic grass-fed butter, cubed
  • 0.25 tsp sea salt
  • 3 large organic egg yolks
  • 0.75 cup organic heavy cream
  • 0.33 cup organic maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp organic vanilla bean paste

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

  • Stand mixer — Hands-free creaming and whipping — the most time-saving machine in a baker's kitchen.
  • Kitchen scale — Baking by weight is more accurate than cups — 1 g = 1 g, always.
  • Silicone baking mat — No parchment waste, uniform browning, nothing sticks.

Instructions

  1. Pulse the flour, salt, and chilled butter in a food processor until pea-sized crumbs form; press into a disk and chill in the refrigerator for 30 minutes.
  2. Divide the dough into 12 equal pieces and press each piece into the cups of a greased muffin tin, working the dough thinly up the sides to form shells. Prick the bottom of each shell with a fork.
  3. Bake the empty pastry shells at 375°F (190°C) for 8–10 minutes until lightly golden. Remove from oven and increase the oven temperature to 450°F (230°C).
  4. In a medium bowl, whisk together egg yolks, heavy cream, maple syrup, cinnamon, and vanilla bean paste until completely smooth.
  5. Carefully pour the custard mixture into the pre-baked pastry shells, filling them about three-quarters full.
  6. Bake at 450°F (230°C) for 10–12 minutes, until the custard is just set and the tops show the characteristic dark caramelized spots.
  7. Allow to cool for 5 minutes before serving warm.

FAQ

What makes these pastéis de Belém different from the restaurant version?

They use organic and non-GMO ingredients, avoiding refined sugars and other additives typically found in mass-produced versions.

Can I substitute spelt for wheat flour if I want to try a gluten-free option?

Yes, stone-ground spelt can be used as an alternative to wheat flour to make these pastéis de Belém-style tarts gluten-free while maintaining organic standards.

Why use maple syrup over plain sugar in the recipe?

Maple syrup provides a natural sweetness and additional health benefits like antioxidants, while avoiding the drawbacks of refined sugar.

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