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Portugese duck egg custard tart

Perfect warm or chilled, these delicious caramelised custard tarts are sweet and crisp and just melt in your mouth....40 mins preparation and cooking.


300g ready-rolled puff pastry

3 Watercress Lane duck egg yolks

125g caster sugar

30g cornflour

seeds from 1 split vanilla pod

175ml full-fat milk

225ml double cream

plain flour & icing sugar for dusting


1. Pre-heat oven to 180C/gas mark 4

2. Heat the egg yolks, sugar and cornflour over a low to medium heat, whisking continuously until thickened

3. Add the vanilla seeds, milk and cream in a thin stream, whisking continuously, until the mixture is thick and smooth

4. Remove from the heat and cover with cling film to prevent a skin forming

5. Roll out the puff pastry onto a clean work surface lightly dusted with flour and icing sugar. Cut in half, place one sheet on top of the other, roll up like a Swiss roll and cut into 1.5cm slices

6. Roll each pastry slice into a 10cm disc and press into the wells of a greased muffin tray

7. Fill each well 2/3 full with cooled custard, sprinkle with caster sugar and bake for 18-20 minutes until the custard has set and the pastry is crisp and golden-brown

To download a printable PDF version of this recipe click here