Friday, August 28, 2009

PORTUGUESE CUSTARD TARTS








ahhh... the Portuguese Custard Tart. they are quite cute and really not that hard to make, although i AM wondering why they are "donned" Portuguese. they seem kinda country French or you might think the same thing in a pie crust dough would be English?...anyway, thanks to the Portuguese for these little babies AND many thanks to almostbourdain where i found this recipe.





the recipe does make 12 in a regular size muffin tin and i must say, these should be eaten the day of baking. i'm saying this only because due to HOT weather, i had to refridgerate some and it's just not the same(well, no different than anything with pastry dough). BUT don't let this deter you because they probably won't make it through the night...one just doesn't seem to be enough.




the most time consuming part of the recipe is the handling of the dough. i know, you look at the recipe and sigh relief taht you can use frozen dough, BUT the rolling it up and rolling it out, then pressing into the cups takes a bit more effort. i'll cut the whining...because as you can see in this photo of the bottom, it becomes an important part of the tart cup. i think it makes it much better than some of the recipes that just say to form the dough straight into the tin.






i don't quite know what i would serve with these. just one on a plate looks kinda lonely...besides, they are definitely one of those things you just have to pick up and take a bite. no utensil would do it justice
anyhow..try them yourself. i think they would be great for a brunch.

7 comments:

Ellie said...

Your Portuguese tarts looks lovely!! Aren't they yummy? I agree that they should be eaten on the same day when they are baked. Thanks for the link!

Muneeba said...

The Chinese make something similar, and I've always loved those ... can't wait to try this at home! Great job Jules ... they look awesome!

Anonymous said...

They're called Portuguese tarts because they originated in Portugal, where they're called pasteis de nata. My friend spent a few days in Lisbon gorging himself on them. Check out the wikipedia if you're curious: http://en.wikipedia.org/wiki/Pastel_de_nata.

Eva said...

Yes, these are very popular in China under the name of egg tarts :)

Anonymous said...

Hello, I came across your blog and enjoy reading it very much. I am very interested in attempting to make the custard tart, but when clicked on the link you posted for this entry, the almost bourdain site is no longer available. Could you kindly post the recipe for this tart when you have a chance?

Looking forward to try out this recipe,
Cathy

Jules and Ruby said...

hi Cathy...wow, i just found out "almost Bourdaine" has been removed...bummer. BUT i found another blogger that has a recipe very similar. i never copied this one down word for word. this other one is by Chef Bill Granger and looks the same. i found it at " OOH Look" http://ooh-look.blogspot.com/2009/09/miss-popularity-portuguese-tarts.html. this blogger gives photo instructions for the dough. this is the one i would try AND i probably will be making these soon for Dad...his favorite. i hope that helps...jules

Anonymous said...

Many thanks Jules :) I really like the step by step instructions. I will try it out and I hope mine will turn out as good looking as the tarts in your photos.

Cathy

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