Wednesday, 15 December 2010

Festive Portugese Tarts


I have wanted to make Portugese tarts for a very long time, ever since a friend introduced me to them.. so when I came across this recipe in the latest issue of Delicious, I knew it what simply meant to be! They are a good way of using fruit mince in a bit of a different way to fruit mince pies, and they're really easy to make. So what are you waiting for?!


Festive Portugese Tarts (makes 12)
Adapted recipe from Delicious magazine, Dec 2010/Jan 2011 issue

2 frozen puff pastry sheets, thawed
3 egg yolks
1/3 c (75g) caster sugar
2 tbsp cornflour
1c (250ml) milk
200ml thickened cream
2 tsp vanilla extract / vanilla bean paste
1/2 c (130g) fruit mince
1/4 c (20g) flaked almonds
icing sugar, to dust

1. Preheat the oven to 200 degrees celcius and grease a 12 hole muffin pan.

2. Half each puff pastry sheet, then place one half on top of the other to form 2 stacks in total. Roll up each pastry stack tightly to form a lo. Cut each pastry log into six even slices.



3. One at a time, place the pastry slices cut-side up, between 2 sheets of baking paper and, using a rolling pin, roll into 10cm rounds (this will give you extra flaky pastry). Use the rounds to line the muffin pan, then chill while you make the filling.


4. Gently whisk the yolks, caster sugar, flour and milk together in a small saucepan. Cook over low heat, whisking constantly for 5-6 minutes until thick. Remove the custard from the heat and stir in the thickened cream and vanilla extract. Transfer the custard to a bowl, then closely cover the surface with plastic wrap to prevent a skin forming. Chill the custard until completely cooled.



5. Once cooled, divide the custard among the chilled pastry cases (you may not need it all, be careful not to over-fill), then top each with a heaped teaspoon of fruit mince (it will sink into the custard, so don't worry). Scatter with the flaked almonds and bake for around 25 minutes or until the pastry is golden and custard is almost set.


6. Cool in the pan for 5 minutes, then place on a rack to cool completely. Dust with icing sugar and serve. These are best eaten the day of baking while the pastry is still crispy.



If there is one recipe you try this Christmas, you must try these festive portugese tarts.. They are simply sublime!


Love,
Ladybird x

20 comments:

  1. yum yum yum yum yum :-)

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  2. wow look at the colour of the eggs !!!I bet these must be free range eggs !!... there is nothing worse than a custard tart which has been cooked with liquid eggs(yes most the of custard related products that one buys in cafes/restaurant are made with liquid eggs)... i used to be an auditor and i can tell you that the prevalence of liquid eggs in the sweets/baking industry is scary !!!

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  3. I love these little custard tarts! Wonderful recipe! I just wish I could locate a really good buttery puff pastry!

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  4. you've just gave me an idea what to bring to a party this weekend! :)
    ive never had fruit mince before and didn't know it comes in a jar! convenient!

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  5. Hi Anne - yes... VERY!

    Hi Anonymous - Yes I agree... it is very disappointing that caged and liquid eggs are so widely used in the industry. I am a big believer in ethical cooking and refuse to use anything other than free range eggs.

    Hi Taste of Beirut - I guess you could always make your own puff pastry (?) Hope you get to give this a try :)

    Hi Vivienne - Yes, they'd be perfect to bring along to a party! Hope you like them as much as I did!

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  6. OH my! These look like the "pastéis de Belem", with the delicious additon of the fruit mince!! Delicious! I could have some right now :-)

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  7. I love these, I remember eating them on the terrace of our hotel overlooking Lisbon and it is such a nice memory. I never would have thought they were easy to make!

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  8. I love portuguese tarts. Have you tried the ones at Sweet Belem? Yum!
    Great trick with the puff pastry, will have to try it out!

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  9. Yumm.. what a great idea and a nice twist on the tradditonal. What about a sprinkle of connamon before you roll the pastry up?

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  10. Hi Sweet Artichoke - ohh, I've never heard of those. Will have to look them up!

    Hi Nuts about Food - I know, right?! Pretty easy :)

    Hi Jen - No, not yet... rest assured it's on my to do, or rather, 'to eat' list!

    Hi InTolerant Chef - absolutely.. I'm sure that'd be delicious :)

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  11. I haven't heard of Portugese tarts before, but they look and sound SO delicious.

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  12. Oh! I love these tarts...so rich and flavor, so creamy...looks delicious!

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  13. These tarts look so delicious. Will bookmark this recipe :D

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  14. Portugese tarts combined with mince pies. All my dreams come true. Love the look of these.

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  15. Absolutely divine! They look so lovely, and they are easy to make. I bet these would go down beautifully with a nice cup of tea!
    *kisses* HH

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  16. Ohhh I'll have to check out delicious! great idea. i keep thinking I'll get to all these recipes- but in reality, I'd have to cook 3 times a day for years to catch up with my bookmarked versions!~! Stop posting about such lovely food please!

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  17. wow! you have such a beautiful blog. I can't wait to try these. I have been given dessert duty this year for xmas for my (v. large) family and I think these would go down an absolute treat.
    Thank You Thank You. X

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  18. What a fantastic recipe, combining two awesome desserts into one. Love the little red bow too, though I fear I would swallow it in my haste to eat the tart.

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  19. I LOVE the custard and the mince combination - how delicious. Enjoy a great festive season

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