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Tart recipes to lavish your palate

What’s your excuse to use one of our tart recipes and make delicious Portuguese tarts with its pleasant aromas of buttery crusts and sweet fillings? First you have to prepare the crust or if you prefer, you can use pastry sheets. Nothing like the home made crusts but if the idea of making your own tart dough scares you or if you are in a hurry then it’s fine to use pastry sheets. Often a delicious filling covers up the imperfections of a crust. After that it’s a matter of using the portuguese fillings of the recipes below or in the previous tart recipes page.

Tart recipes or tartlets from Portugal.

Sweet Bean Tarts (Queijadas de Feijao)

Tart recipes to lavish your palate

Ingredients

12 separated eggs, 800g of cooked beans drained and mashed, 2 cups of sugar, 2 table spoons of margarine, 2 table spoons of water.

Preparation

Combine the water and sugar to make a caramel. Add the margarine and beans and cook for a few moments. Let cool completely and add the 12 yolks. Beat 2 egg whites and add to the mix. Grease small tins with margarine and then pour the mix in the tins and bake at 350F (180C) for 45 minutes. When cool, dust with confectioner’s sugar.

Portuguese Coconut Tarts (Queijadas Portuguesas de Coco)

Ingredients

2 cups of coconut, 1 cup of sugar, 4 eggs, 1/2 tea spoon of grated lemon rind, pastry of your choice.

Preparation

Butter and line 24 tart tins with the pastry of your choice. Mix all the ingredients well, fill tins about half way. Place tins on a baking sheet and bake in a preheated 400F (204C) oven for about 15 minutes or until top is golden. Remove from tins and cool.

Lemon Cream Tarts (Queijadas de Creme de Limao)

Ingredients

1 cup of sugar, 1 cup of whipping cream, 2 eggs, 1 grated lemon rind, puff pastry sheets.

Preparation:

Beat sugar and eggs until fluffy. Add whipping cream and beat until firm, then add grated lemon rind. Take the puff pastry sheets out of the deep freeze, half hour to 45 minutes before preparing the tarts. Then cut each sheet into squares that fit the tin cups. Therefore work each square slightly to fit the muffin tin cup. Place cream filling in center of cup about 1 and 1/2 Tea spoonfuls per tin cup.