About this recipe: These are delicious, authentic Portuguese custard tarts made easy with puff pastry. A great way for using egg yolks!
If you've made a recipe, such as a pavlova, which calls for lots of egg whites and no egg yolks, you can freeze the yolks and then make a yolk-heavy recipe like this later! For best results, lightly beat the yolks first with a generous pinch of sugar for each yolk. Freeze in freezer bags.
tasty little tarts,sweeter than english baked version,if you like custard tarts you will love theese - 12 Mar 2010
baked these tarts the other day, even though they where very tasty and well received i felt that the custard was to thick and that it needed more milk adding to the mixture. i will attempt these again with maybe 75ml more milk added and see what happens. - 30 Jul 2012
I have to say, that is a good effort, however that recipe is not quite right .... sorry - 19 May 2013