Portuguese Custard Tarts Recipe

Portuguese Custard Tarts Recipe

This Portuguese custard tarts recipe is gluten-free, wheat-free and yeast-free. As you probably know already, Portugal is known for its food, and Portuguese Custard Tarts fits right into that formula. This great recipe dates back to the time when Portuguese explorers were roaming around the area. Since they were on the coast of Africa, they were always able to make use of local fruits and vegetables that they happened to stumble upon. Over time, they eventually developed a recipe that is now commonly enjoyed by people all over the globe, thanks to its healthy benefits.

Portuguese Custard Tarts Recipe Ingredients 

  1. Preparation & cook time : 45 minutes (plus cooling)
  2. Makes 12
  3. 1½ cups (120g) desiccated coconut
  4. 1½ cups (115g) shredded coconut
  5. 2/3 cup (150g) caster sugar
  6. 4 egg whites, beaten lightly
  7. 3 egg yolks
  8. ½ cup (110g) caster sugar, extra
  9. 1 tablespoon arrowroot
  10. ¾ cup (180ml) milk
  11. ½ cup (125ml) cream
  12. 1 vanilla bean
  13. 5cm strip lemon rind
  14. 1 tablespoon pure icing sugar

Portuguese Custard Tarts Preparation

  1. Preheat oven to 180°C/160°C fan-forced. Grease 12-hole (1/3-cup/80ml) muffin pan.
  2. Combine coconuts and caster sugar in large bowl; stir in egg whites. 
  3. Press mixture over base and side of pan holes to make cases.
  4. Whisk egg yolks, extra sugar and arrowroot together in medium saucepan; gradually whisk in milk and cream to make custard.
  5. Split vanilla bean in half lengthways; scrape seeds into custard, discard pod.
  6. Add lemon rind to custard; stir over medium heat until mixture boils and thickens slightly.
  7. Remove from heat immediately; discard rind.
  8. Spoon warm custard into pastry cases; bake about 15 minutes or until set and browned lightly. 
  9. Stand tarts in pan 10 minutes before turning, top-side up, onto wire rack to cool. 
  10. Serve tarts dusted with sifted icing sugar.

Portuguese Custard Tarts Baking Tips

Storage : Tarts can be stored in an airtight container in the refrigerator for up to two days.

Food Facts & Glossary Of Baking Ingredients

  1. arrowroot is a starch made from the rhizome of a Central American plant; used mostly as a thickener.
  2. desiccated coconut is concentrated, dried, unsweetened and finely shredded coconut flesh.
  3. shredded coconut is unsweetened thin strips of dried coconut.
  4. caster sugar is superfine or finely granulated table sugar.
  5. cream : we use pouring cream also known as pure cream.
  6. vanilla bean is dried, long, thin pod from a tropical golden orchid; the tiny black seeds impart a luscious vanilla flavor.
  7. pure icing sugar is also known as confectioners' sugar or powdered sugar; has no added corn flour.

Portuguese Custard Tarts

Portuguese Custard Tarts

The original recipe for Portuguese Custard Tarts came from the land down under, Portugal. Not many people have heard of it, and it wasn't until more recently that people began to make it more available all over the world. The first time ever tried Portuguese Custard Tarts, also known as torts de nada, was in Portugal, but not in Macau. It is actually made in Goa and then shipped across the Atlantic Ocean to Lisbon. After that, it spread across Europe, and now it has its own fan base in the U.S. The Portuguese Custard Tart recipe is a very healthy meal

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