Portuguese Durian Tarts

It’s Mid Autumn Festival! I have leftover durian paste from making Snow Skin Durian Mooncake, and frozen flaky tart dough from making mushroom tarts. We will celebrate this festival with the addition of the unconventional ‘Moon Tarts’ too!

I searched high and low for a Portuguese Durian Tart recipe and couldn’t find one. This is my made-up recipe and turned out pretty good. Definitely a keeper.


  • Flaky tart dough
  • 1/2 cup heavy cream
  • 1/3 cup sugar
  • 1 ¼ cup whole milk
  • 2 egg yolks
  • 4 tsp cornstarch
  • 1 1/4 tsp vanilla extract
  • 150g Mao Shan Wang durian paste


  1. Prepare flaky tart dough according to mushroom tart recipe.
  2. Roll the dough out to 1/8″ thick and line the tart molds to prepare the tart shells.
  3. Freeze the uncooked tart shells in the mold until ready to use.
  4. Meanwhile, blend the durian flesh into a fine paste with a blender.
  5. Combine remaining ingredients in a sauce pan until incorporated.
  6. Stir in the durian paste and run the mixture through a sieve twice. Discard the durian pulp that can’t get through the sieve.
  7. Cook the custard in the sauce pan over low heat, stirring regularly until the mixture thickens and coats the back of a spoon.
  8. Remove from heat and run the custard through the sieve again.
  9. Cover the top of the custard with a piece of cling wrap to prevent a layer of skin from forming. Set aside and cool completely.
  10. When ready to assemble the tarts, preheat oven to 450 degrees F.
  11. Remove the tart shells from the freezer and fill each shell with the custard to less than a quarter inch from the rim.
  12. Bake in the 450 degrees oven for 25 minutes until the crust and the top of the custard starts to turn golden brown.
  13. Use the broil setting for a few more minutes to char the top of the custard. Watch carefully not to burn the tarts completely.
  14. Remove from the oven and cool on a wire rack.
  15. Unmold and enjoy a a smooth custard in crispy and flaky shells infused with the ‘fragrance’ of king of fruits!
Cook custard on low heat until it thickens to coat the back of a spoon.
Continue to stir after removal from stove. The consistency to aim for – a runny custard.
Filled tart shells.
Keep a watchful eye while baking.
Ready to enjoy with friends and family.
Smooth custard and crisp, flaky shells. Passed the taste test!
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