Portuguese Tarts

Photo courtesy of http://oliviapizzale-bryce.tumblr.com

Photo courtesy of http://oliviapizzale-bryce.tumblr.com

I’ve been feeling a little speechless lately.

Can I say speechless in regards to writing? Or is wordless better?
Maybe I have a bit of writer’s block…

Portugese Tarts | Butter Baking

There’s been a lot happening, but I don’t want to jinx it by telling you just yet.

And I have a lot of yummy recipes to share with you, but I’m struggling to find the words to put with them!

Portugese Tarts | Butter Baking

So I’m sorry for my boring posts of late. Maybe I’ll just start posting photos and recipes from now on? How many of you actually read blogs, and how many of you are just after the photos and the recipe?

Portugese Tarts | Butter Baking

Well, now that I’ve put that out there, I can get on with telling you about these tarts.

I made them a couple of months ago, to take to dinner with Mr Man’s family.

Portugese Tarts | Butter Baking

There had been quite a few hints dropped. Of a love for things with custard, of a love for Portugese tarts, and stories of those delicious Portuguese tarts they used to buy from this quaint little bakery in London…

So I took the hint and Portuguese tarts it was ;-)

Photo courtesy of http://oliviapizzale-bryce.tumblr.com

Photo courtesy of http://oliviapizzale-bryce.tumblr.com

A girlfriend of mine, Olivia, was visiting while I was baking. She styled this shoot gorgeously, and even took a few photos for me.

Thanks Ollie!

Photo courtesy of http://oliviapizzale-bryce.tumblr.com

Photo courtesy of http://oliviapizzale-bryce.tumblr.com

Oh, and just incase you were wondering? The tarts went down a treat!

  • 2 sheets good quality puff pastry, thawed
  • ¼ cup milk
  • 3 tbsp plain flour
  • 1 cup milk
  • 1 vanilla bean
  • 1⅓ cups caster (superfine) sugar
  • ⅔ cup water
  • 6 egg yolks
  1. Preheat the oven to 180 C (350 F) and lightly grease a 12-hole muffin tin.
  2. To make the pastry, layer the sheets of puff pastry on top of each other and roll them up into a tight cylinder.
  3. Cut the cylinder into 12 slices. Place each round of pastry into a muffin hole and press it into the base and up around the sides. Set aside.
  4. To make the custard filling, whisk together ¼ cup of milk with the plain flour in a large bowl.
  5. Bring the remaining 1 cup of milk to the boil in a small saucepan with the seeds from the vanilla bean. Pour the hot milk into the flour mixture in a steady stream, whisking constantly.
  6. In another small saucepan, heat the sugar and water until just boiling. Pour the sugar syrup into the milk mixture in a slow, steady stream, whisking vigourously.
  7. In another large bowl, lightly whisk together the egg yolks. Pour the sugar and milk mixture into the egg yolks in a steady stream, whisking constantly as not to scramble the eggs.
  8. Transfer the custard into a jug. Pour the custard into the pastry cases and bake for approx. 15 minutes, until the tops are dark and caramelised.
  9. Makes 12 tarts.
  10. Happy baking!

Adapted from Eat This Food.

Leave me a comment:

  1. Even though I am a chocolate lover through and through, I’ve been smitten by pasteis de nata since my travels through Portugal a couple of years ago. They are one of my favourite pastries. I really like the way you write which, along with the gorgeous shots, is what keeps me coming back :)

    • Oh dear, I would absolutely love to go to portugal and get myself the real thing!
      Thank you so much – I guess I’ll just have to keep writing then :-)

  2. Keep chatting; we like it. Talk about this and that as you talk about your recipes, the way you do. It’s charming and piques our interest. You could always talk about my novel that also combines baking with life…

    • Thanks so much Joy! :-D That’s so lovely to hear! I’m not surprised you go through it too as you post even more often than I do! Oh the woes of baking blogs ;-)

  3. Oh please don’t stop blogging! it’s one of my favorite things about your blog, it’s what makes your posts personal and unique! :)

    I left you a comment a while ago but I don’t know if it got trough. So just in case I’ll write it again. You really inspire me Natasha! Your story about how you decided to do what makes you happy, it shows courage, and it hits close to home because my passion is also baking, but I realized way too late and I was studying something else, I’m currently finishing University and would love to have the courage you had!!

    When I read your story, it inspired me, and it made me hopeful, that maybe, someday, I’ll have the courage to do it too :)

    • Hello Fran!
      Thank you very much for saying such nice things!! :-D
      I won’t stop blogging, and I’ll be sure to keep writing, too.
      I’m happy to hear that this little blog could be such an inspiration to you! I was at University when I decided to bake too! I finished my course and then moved on to the patisserie. You’ll find your path, just follow your heart.
      Good luck!! :-)

  4. Luv these tarts, I have only been able to have them when I visit home in Australia, so to be able
    to get this recipe was a great treat!!! I am looking forward to trying them with my mother in-law.
    Also luv luv your blogs, don’t lose faith in what you are doing, we all really appreciate your time and effort in doing what your doing!

    • Hi Phyllis! Thank you so much for all the kind words and encouragement :-) I appreciate it more than you know!
      I hope you enjoy the tarts, and that your mother in law loves them too :-)
      Thanks for following along!

  5. These look pretty darn amazing. I’ve always wanted to make Portugese tarts, but never hunted down a palatable enough recipe to try. I’ll definitely be making these :D Btw, this egg tart recipe is HEAVEN: http://wendyinkk.blogspot.sg/2008/04/egg-tarts.html
    My friend shared it with me, and I haven’t gone back since!

    P.S* I’ve also been an avid reader of Butter for the longest time now. I love your pictures and accompanying stories. Keep writing! xo

    • Hi! Thanks so much for the blog love, it’s great to hear that you’ve been following :-) so I’ll make sure I keep writing!
      As for the tarts, I hope you enjoy them! I’ll have to check out that egg tart recipe – thanks!!

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  7. Hi! I love how your presentation but let just say 3 things.
    1º Those are Pasteis de Belém and sure, they are a Portuguese dessert but the right name helps understand the 2º thing.
    2º Pasteis de Belém are made with a very light and thin puff pastry base that breaks very easily and a light and creamy filling that makes them absolute heaven. The originals are only sold in one store in the country and it is always full.
    3º When eating the real deal we put cinnamon and powder sugar on top.

    Never the less they look delicious!