Flaky pastry. Creamy custard. A kiss of caramel. These Maple Portuguese tarts are pure pastry magic.
How to Make Maple Portuguese Custard Tarts
Few things in life rival the pleasure of biting into a perfectly made Portuguese tart. The contrast is irresistible. Delicate layers of golden pastry crackle beneath your teeth before giving way to a soft, just-set custard that dances between rich, silky, and subtly smoky.
This version by Australian restaurateur Morgan Hipworth brings a gentle twist to the classic: a hint of maple syrup woven through the custard, adding warmth and depth without overpowering the traditional character of the tart.
A Tart with a Tale
The story of the Portuguese tart—pastel de nata—starts in the monasteries of Lisbon, where egg yolks were abundant and nuns were clever with pastry. Centuries later, in the backstreets of Macau, this recipe met local flair when British-born Andrew Stow introduced a slightly creamier, caramelised version known locally as po tat. His adaptation at Lord Stow’s Bakery became an instant icon, blending East and West in one buttery bite. Finding Portuguese tarts in the back streets of Macau was a highlight of my trip there.
Today, whether enjoyed in a bustling Lisbon café or a quiet Australian kitchen, this tart continues to enchant.
RELATED POST: Where to stay in Macau
Why You’ll Love This Recipe
This tart is more than a pastry. It’s a culinary meeting point—Portuguese technique, Macanese flair, and Canadian sweetness in one deeply satisfying bite. Whether you’re celebrating Canada Day (July 1), craving a nostalgic taste of Macau, or simply chasing that perfect custard moment, this recipe delivers.
Why Maple Works So Well
Maple syrup adds more than just sweetness—it lends a subtle toffee undertone and a rounded complexity that complements the richness of the custard. It’s a natural pairing, especially when balanced with the warmth of vanilla or a whisper of cinnamon sugar in the pastry.
Chef Inspiration: Morgan Hipworth
This version takes inspiration from Morgan Hipworth, the Melbourne-based pâtissier who’s known for pushing pastry boundaries at Bistro Morgan Bakehouse and his Mediterranean-inspired restaurant Maven by Morgan. Hipworth’s approach celebrates bold flavours and beautiful textures, making him the perfect muse for this maple-laced creation.
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Maple Portuguese Tarts
There’s something deeply satisfying about making this Portuguese-inspired tart recipe from Morgan Hipworth. As the scent of maple and vanilla fills the kitchen, you’ll find yourself inching closer to the oven, impatient for that first warm bite.
Ingredients
- ½ cup maple sugar
- ⅓ cup water
- ¼ cup plain flour
- ⅔ cup full cream milk
- ⅔ cup cream
- 1 vanilla bean, split lengthways and seeds scraped
- 3 free-range egg yolks
- 1 sheet frozen puff pastry, just thawed
- 1 tbsp maple cinnamon sugar (maple sugar mixed with ground cinnamon)
- 2 tbsp pure maple syrup (preferably amber syrup for its rich taste)
Instructions
- Begin by preheating your oven to 220°C. Grease a 12-hole muffin tin with a light coating of canola spray or softened
butter. You want the tarts to release easily, with their golden edges intact. - In a medium saucepan, combine the maple sugar and water. Set it over medium heat and bring it to a gentle boil. Let it
simmer for 6 minutes, stirring occasionally so it doesn’t catch. This step is all about patience—the syrup should become glossy and lightly thickened, the scent rich and toasty. - While the syrup bubbles away, make a smooth paste by whisking the flour with half the milk in a small bowl. This will help
prevent lumps when everything comes together. - In a second saucepan, combine the remaining milk, cream, and the vanilla bean—both the pod and its fragrant seeds. Heat gently until just about to boil, then remove from the heat. Strain the warm mixture into the flour paste, whisking steadily. This step is where the custard begins to take shape.
- Stir in the egg yolks and maple syrup, then slowly drizzle in the hot sugar syrup. You’ll see the custard turn a beautiful,
golden hue. Set it aside to rest while you prepare the pastry. - On a lightly floured surface, unfurl your pastry sheet. Give it a few moments to soften if it's straight from the
fridge—it’ll roll more smoothly. - Sprinkle generously with maple cinnamon sugar, then roll it up into a tight log, like a scroll hiding all the sweetness
inside. - Slice into 12 even rounds. Using a rolling pin, flatten each into an 8 cm circle. It helps to roll from the centre
outwards, keeping the edges thin and even. - Press each pastry disc into the muffin tin. They’ll shrink slightly when baked, so ensure they reach the top edges of each
cup. Fill each one three-quarters full with custard. - Bake for 10–12 minutes, or until the custard just begins to blister and brown in spots. The tops should look like
crème brûlée—caramelised, glossy, and almost too pretty to eat (but do eat them). - Serve warm, straight from the oven. The pastry will be shatteringly crisp, the custard silky and fragrant. They’re best
enjoyed within hours—if they last that long.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 123Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 19mgCarbohydrates: 13gFiber: 0gSugar: 9gProtein: 2g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
Tips for Perfect Tarts Every Time
- Use high-quality puff pastry: Butter-based is best for a crisp, golden shell.
- Chill your dough before baking: This helps create those irresistible layers.
- Don’t overfill: Three-quarters full is the sweet spot to avoid overflow.
- Watch for blistering: That caramelised top is your cue they’re ready.
What to Serve with Maple Portuguese Tarts
Pair them with:
- A strong espresso for a Lisbon-style pick-me-up
- Canadian ice wine or a nip of whisky cream for an indulgent dessert
- Fresh berries and crème fraîche for balance
FAQs About Portuguese Tarts
Where can I buy maple sugar?
Check Maple from Canada or Amazon
What’s the difference between Portuguese and Macanese tarts?
Traditional Portuguese tarts use more egg yolk and are often sweeter, while Macanese tarts (like those from Lord Stow’s Bakery) have a creamier filling and puffier crust.
Can I use other sweeteners instead of maple syrup?
You could substitute honey or golden syrup, but you’ll miss the subtle woodsmoke complexity that only pure maple provides.
How long do Portuguese tarts keep?
Best enjoyed fresh, but they’ll keep for two days in an airtight container. Reheat gently to revive the crispness.