Comments on: Portuguese custard tarts

By: Graham

Graham — Tue, 11 Oct 2011 13:20:29 +0000

Hi Saadiya, mmmmm can just taste them and smell them, have a wonderful evening G

By: Saadiya

Saadiya — Tue, 11 Oct 2011 10:55:11 +0000

Hi there, I tried this last night and it was amazing and oh so easy!!!

I added a touch of cinnamon to the custard which gave it a lovely boost and sprinked with icing sugar for when serving.

You may have to bake for slightly longer, mine took just under 30 min.

Thank you!

By: Graham

Graham — Fri, 03 Jun 2011 14:08:52 +0000

Fantastic renee and thank you so much for the lemon tip, will be giving that a try as I simply love lemon meringue pie and seldom wait until it’s cold. Happy days G

By: renee

renee — Wed, 01 Jun 2011 21:05:06 +0000

Hello Graham, these little hummers were a great hit with my kids, they were all eaten in matter of minutes! Easy and delishes, I also mixed a few with some lemon juice. Thanks for great tea-time/any time treat!

By: Graham

Graham — Tue, 19 Apr 2011 15:47:55 +0000

Hi Betty, It won’t need any adaption, use the process using filo, cheers for now G

By: Betty

Betty — Tue, 19 Apr 2011 11:37:08 +0000

Hi Graham,
I want to use filo pastry instead of puff pastry – how can the recipe be adapted for this?

By: Graham

Graham — Wed, 16 Feb 2011 13:39:09 +0000

Hey Sharon, that’s so good to hear and I feel your frustration with the custard but that is how they are, if you look at a Fourno’s or any great bakery you will see they are all the same.. Can’t think of anything that would fill them unless you added a bit of cream or something once cooled. Have a lekker day. G

By: Sharon

Sharon — Wed, 16 Feb 2011 11:05:01 +0000

Hey Graham, tried these last night and they came out fanstastic. Really very nice.
I waited until they were brown and then took them out so it also went more than 20 minutes, but then all ovies are different, Something that worried me is that I filled them 3/4 and found that they were threatening to bubble over in the oven, one actually did a little bit, after they were done, I took them out and the custard shrunk back. I want more custart, the filling must be full, so what now, do I buy bigger muffin pans as I have the medium ones, and put the pastry half way up and fill up where the pastry ends? or what do you advise..

thanks for the great receipe.

Regards
sharon

By: Graham

Graham — Tue, 23 Nov 2010 05:35:57 +0000

Hi Darsan, the pastry will get a little softer as they cool bet the exterior should remain crisp. The only thing I can think of is that the custard is a little undercooked. Try baking them for a few minutes longer, say 5 minutes or so. Glad you enjoyed G

By: Darsan

Darsan — Mon, 22 Nov 2010 05:55:17 +0000

These tarts are so divine. Tried them for the first time yesterday. But I need abit of advice. When its just out the oven, the pastry is perfect and crisp, but after a while pastry gets soft. How do I prevent it getting soft?