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Portuguese Custard Tarts

Posted on Posted in Portugal, Tarts .

Portuguese Custard Tarts

Portuguese Custard Tarts recipe

Portuguese Custard Tarts (aka Pastéis De Nata) are not only Portuguese traditional delicious sweet treats they are super easy to make!

The background of these lovely treats is quite interesting. They were created back in the 1800’s when egg-whites were used for starching of clothes, therefore egg yolks were in the abundance. Due to this the leftover egg yolks were used to make cakes and pastries – where Portuguese Custard Tarts was one of these treats.

There have been many alterations to the recipe over the years (etc speckled with Cinnamon) however I believe the original flavor mix is the best!

 

Ingredients:

  • 165g sugar
  • 185g water
  • 2 lemon peels
  • 1 tsn vanilla essence
  • 35g corn flour
  • 375g milk
  • 3 egg yolks
  • 1 sheet of puffy pastry

Method:

  1. Preheat the oven to 200c degrees and spray a 12 capacity muffin tin with oil spray.
  2. Place the sugar, water, lemon peel and essence in a pan on a high heat on the stove, stir constantly until boiling.
  3. Conclude the stirring and let the syrup thicken up for a few minutes.
  4. Take off the heat to cool slightly.
  5. Place the corn flour, milk and egg yolks in a bowl and whisk with a hand whisk until well combine.
  6. Pour the milk mix into the saucepan with the sugar syrup and whisk with the hand whisk until the sugar syrup has dissolved into the milk mix.
  7. Place the saucepan on the heat and on high stir continuously until the mix thickens and boils (about 5 mins), set aside to cool.
  8. Fold the pastry sheet in half and roll up at the short end tightly into a log shape.
  9. Trim the edges of the log and cut circles 1cm thick. You will have 12 rounds.
  10. Lay the pastry flat on the bench and using a rolling pin roll out to 10x10cm circles.
  11. Press the pastry into the muffin tin holes and lightly press in place.
  12. Spoon the custard mix into the pastry cups.
  13. Place the tin in the oven for 25 minutes or until the tops of the custard gets dark golden.
  14. Allow to cool and enjoy!

Portuguese Custard Tarts

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Custard Tarts recipe.

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Portuguese Custard Tarts recipe

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Portuguese Custard Tarts recipe

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Portuguese Custard Tarts recipe

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Portuguese Custard Tarts recipe

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Portuguese Custard Tarts recipe

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Portuguese Custard Tarts recipe.

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Portuguese Custard Tarts recipe

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Portuguese Custard Tarts recipe

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Orange Lemon and Chocolate Cannoli Tart

Posted on Posted in Tarts .

Orange Lemon and Chocolate Cannoli Tart

Orange Lemon and Chocolate Cannoli Tart

I have this absolutely awesome Cannoli recipe where I usually cheat and buy the Cannoli shells from my Italian grocery down the road. I buy the shells as I’m not a fan of deep frying food and to be honest try to opt for the more healthier versions of sweets if I can.

Now, my Italian grocery has recently been taken over and I don’t like my chances of being able to get my hands on the usual traditional Italian products I have in the past. So I had a though…What would happen if I tried to make my awesome Cannoli’s in a tart instead of the fried shells?

Sweet pastry is quite simple to make (especially if you have a food processor) therefore by turning my Cannoli’s into a tart I won’t have to deep fry or make my own shells.

The outcome – This by far would have to be one of the best sweets I have made in a long time. The only difference from my Cannoli recipe is I added an egg and baked this version and OMG I had people telling me how much they adored my tart that had never commented on my baking before.

Orange Lemon and Chocolate Cannoli Tart recipe

Ingredients:

Pastry

  • 2 cups flour
  • ½ cup white sugar
  • ½ tsn salt
  • 2 tsn cocoa powder
  • 100g butter
  • 1 egg
  • 1 tbns milk

Filling

  • 375g ricotta
  • 165g icing sugar
  • 1 egg
  • I lemon
  • 1 orange
  • 100g 70% cocoa dark chocolate

 

Method:

  1. Pre-heat the oven to 175c and spray a tart tin with oil.
  2. Place the flour, sugar, salt and cocoa powder into a food processor and pulse a few times to mix.
  3. Dice the butter into small pieces and process until combined.
  4. Add the egg and milk and process until combined.
  5. Wash hands and turn dough out into a ball onto baking paper.
  6. Using a rolling pin roll the dough into a circle shape and place into the tart tin and place tin into the fridge for 20 mins.
  7. Place the ricotta, egg and icing sugar into a bowl.
  8. Grate the chocolate, orange zest and lemon zest into the bowl.
  9. Stir until all ingredients are combined well.
  10. Spoon the mix into the tart tin and smooth the top.
  11. Place into the oven and cook for 25 mins or until the party is browned and the filling has puffed up a bit.
  12. Once cooked let the tart cook before removing from tin.

 

Notes:

  • If you don’t have a food processor combine flour, sugar, salt, cocoa ponder and diced butter in a bowl. Rub butter with dry ingredients until it resembles breadcrumbs. With your hands mix in the egg and milk until the dough is formed.

Orange Lemon and Chocolate Cannoli Tart recipe

Ingredients

Orange Lemon and Chocolate Cannoli Tart

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Orange Lemon and Chocolate Cannoli Tart recipe

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Orange Lemon and Chocolate Cannoli Tart recipe

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Orange Lemon and Chocolate Cannoli Tart recipe

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Healthy Chocolate Mousse Tart

Posted on Posted in Tarts .

healthy chocolate mousse tart

Healthy Chocolate Mousse Tart

Yep, you read that correctly. No cream, sugar or butter naughtiness. The only ingredient in this that makes it a chocolate mousse technically is the chocolate!

Introducing the high protein, low GI, (depending on the yoghurt brand you use) healthy (low fat) chocolate mouse.

Now this recipe is for a mousse, however the last time I made this I placed the mousse into a sweet short crust tart shell and not one person realised that it wasn’t a full fat chocolate naughty tart.

Such a simple recipe you will never go back to a cream based mousse again!

 

Ingredients:

  • 200g dark chocolate
  • 350g soft silken tofu, drained
  • 2 tsn vanilla essence
  • 1/8 tsn almond essence
  • ½ cup fat free plain yoghurt

 

Method:

  1. Melt the chocolate in a microwave safe bowl on medium in the microwave for 1 minute or until the chocolate starts to melt slightly. With a metal spoon stir until chocolate is smooth and melted.
  2. Place the tofu and essence in a food processor and blend until smooth.
  3. Add chocolate and process until combined and smooth.
  4. Pour mix into a bowl with yoghurt and fold to combine.
  5. Pour mix into a read made short crust pastry shell (see notes) and place in the fridge until ready to serve.

 

Notes:

  • As mentioned I bough a sweet crust already made pastry shell for this. All I did was follow the directions on the pack and once cooled placed the mousse into the shell and then refrigerated.
  • You can also decorate with a cup of mixed berries to serve or with some shaved chocolate curls.
  • For more information on how to make the pastry shell please see my spiced pumpkin pie recipe for details on 3 how to make the pastry from scratch.

 

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healthy chocolate mousse tarts

healthy chocolate mousse tarts

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