PORTUGUESE TARTS 10

February 20, 2013

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I will never forget the first time I ate a Portuguese Tart.

I cried.

I actually fell to the floor and wept like a baby.

OK, I didn’t reallllly, but far out I wanted to! The joy experienced from that flaky, sweet pastry and that soft vanilla custard dancing in my mouth was almost too much to bear!

Soon after this GLORIOUS day, my sister tracked down (what I STILL believe to be) the BEST recipe for Portuguese Tarts, and today, I share it with you! (Along with the ever reliable ‘Phoodie Step by Step Snaps’)

The recipe comes from the truly awesome Bill Granger and can be found here and the step by step pics of me cooking it are below! (Note: Oven needs to be at 200 deg cel and I use Puff Pastry that is already rolled flat and ready to go!)

ENJOY!

Warning; Make a double batch if you have guests coming as I GUARANTEE you that nobody will stop at one tart!

STEP BY STEP SNAPS

The Custard

1

2

3

4

Milk and Cream

5

6

7

8

9

Cook it and Cool it

10

11

12

13

14

The Pastry

15

16

17

18

19

Assemble and Oven

20

ONE IS NOT ENOUGH!

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10 comments

1 Alice { 02.20.13 at 10:21 pm }

These look amazing Phoodie! I’m weeping xx

2 phoodie { 02.20.13 at 10:29 pm }

Let us weep together!! :)

3 Fi { 02.21.13 at 2:23 pm }

I no longer look for or buy recipe books – I just wait for your next post…

4 phoodie { 02.21.13 at 2:25 pm }

You just made my day! Thanks! :)

5 grace { 03.16.13 at 6:13 pm }

Hi There,
My friend has decided she wants Portuguese tarts for her 30th bday so as a suprise I want to convert it into a cake but as I have never tasted nor made these little guys I was wondering would it work if I baked flat afew sheets of puff pastry and then seperatly baked the custard and then layered them into a cake format or in order to make these tarts amazing is it actually the fact that the custard dissolves into the pastry that makes them so yummy therefor my idea wouldnt do it justice.
I hope that doesnt sound confusing :)
Grace

6 phoodie { 03.16.13 at 7:27 pm }

I totally understand your question! Not confused at all! I definitely think these are designed as tarts for the reason you said. I really don’t think you would achieve that well by ‘converting’ it into a cake but you know what, you could try it and prove me wrong?! Otherise, to be safe, keep them as mini’s!! Good luck!

7 Rebecca { 05.07.13 at 10:59 am }

Hi I think I might being a bit dim but I cannot see the ingredients list here

8 phoodie { 05.07.13 at 9:13 pm }

You are not dim at all! The recipe is actually accessed via a link where I say “The recipe comes from the truly awesome Bill Granger and can be found here” – you need to click the word “here” – alternatively you can cut and paste this into your browser http://uktv.co.uk/food/recipe/aid/576786 – Good luck and hope you enjoy them!

9 Christina { 11.21.13 at 11:48 pm }

My 10 year old son and I made 48 tarts last night. After making them I thought there must be a better way to do the pastry than what all the other recipes. So I thought next time I would roll out pastry and use a cookie cutter. This was confirmed when I saw your recipe. So much easier. Why do they all say to roll pastry and cut roll in pieces?

10 phoodie { 11.24.13 at 5:19 am }

I agree. I also think so much easier. Not sure why they say that! And by the way…. 48 tarts…. your little guy sounds AWESOME!

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