Embedded Files
If you’ve never eaten a dessert that flirts with you as it bakes—allow me to introduce the Portuguese Tart. Flaky on the outside, creamy in the middle, and just fancy enough to impress your family without actually requiring much effort. These little golden beauties are perfect when you want to say “I bake” without having to commit to sourdough starter therapy.
Rating: ⭐⭐⭐⭐
Makes 12 tarts
Ingredients
Ingredients
2 egg yolks + 1 whole egg
115g caster sugar
2 tbsp cornflour
230ml cream
170ml milk
2 tsp vanilla paste
1 sheet (150g) puff pastry
Instructions
Instructions
Custard Filling
In a saucepan, whisk eggs, sugar, and cornflour until smooth.
Stir in cream and milk. Cook over medium heat until thick and bubbling.
Remove from heat and mix in vanilla paste.
Transfer to a bowl, cover with cling film or baking paper (to prevent skin), and cool completely.
Pastry Shells
Cut puff pastry sheet in half and stack the halves.
Roll tightly from the short edge into a log (like a pastry ‘sausage’). Let rest briefly so the layers hold together.
Slice into 12 equal rounds.
Place each slice spiral-side up and roll into a 10cm round.
Press rounds into a greased muffin tin.
Assembly & Baking
Fill each pastry shell with cooled custard.
Bake at 200–220°C for 20–25 minutes, or until golden and set.
To Serve
Enjoy warm or chilled—either way, they won’t last long. Let me know if you want an intro with that signature Michael flair!
Page updated
Google Sites
Report abuse