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Mini Portugese tarts.

Photo: Marina Olliphant

I love Portuguese tarts and this simplified version is perfect for parties. Use a good-quality butter puff pastry and be sure to roll it thinly.


  • 2 tbs plain flour
  • 160g castor sugar
  • 3 egg yolks
  • 1 egg
  • 300ml milk
  • 1 piece lemon rind
  • cooking spray
  • 2 sheets ready-rolled frozen puff pastry (24cm x 24cm), thawed


Preheat oven to 230C fan-forced (250C non-fan - yes, it's hot) and place the oven shelf at the top.

Sift the flour and sugar in a bowl. Beat the egg yolks and egg together in a medium-sized bowl. Set aside.

Heat the milk in a small saucepan with the lemon rind. When the milk comes to the boil, remove from heat and take out the rind. Add the flour and sugar to the pan and stir well until there are no lumps. Gradually mix the hot milk mixture into the eggs.

Rinse the saucepan and return the mixture to the heat. Cook over a gentle heat, stirring constantly, until the mixture thickens, about 8 minutes.Remove from heat and pour into a jug.

Use an 8cm round cutter to cut out the pastry. Place into muffin tins that have been well greased. The pastry will only come a third of the way up the sides. Use a fork to prick the bottom of the pastry all over. Pour in the custard almost to the top of the pastry.

Place in the top of the oven, towards the back, for maximum heat. Cook for about 12 minutes, until the custard is set and slightly browned at the edges. It will be puffed up and the pastry should be golden and cooked.

Remove from oven and serve warm.

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