I’ll always be a fan of local chef Helena Loureiro and was so excited when she came out with a cookbook entitled Helena’s Portuguese Kitchen – 80 Sunny & Simple Recipes.
I tried quite a few of her recipes, and I would say that even though she labels them as simple there is a little bit of intuitiveness required. For example, I ended up cooking these tarts far beyond her recommended time (double) and in one recipe she does not give an oven temperature.
I made these on a dreary day and they were just the simple type of custardy treat I love.
Her cookbook is unsurprisingly heavy on seafood and for me the real appeal was all the Portugeuse treats.
This recipe immediately jumped out because it is ULTRA easy and would be perfect for making with toddlers or small children. Give it a whirl. I’ve put her recommended cook time in but personally I cooked it for 1 hour.
Enjoy!
- Butter (for moulds)
- 2 eggs
- 50g (1/4 cup) unsalted butter
- 200g (1 cup) sugar
- 140g (1 cup) all-purpose flour
- 500ml (2 cups) milk
- icing sugar (for serving)
- ground cinnamon (for serving)
- Preheat oven to 180C (350F). Butter muffin moulds.
- In the food processor, beat eggs, butter and sugar for 3 minutes. Add in flour and milk, then process again for 1 minute. Carry out this step by hand, if desired.
- Divide mixture among muffin moulds and bake around 35 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from oven and let cool before unfolding. Sprinkle with icing sugar and cinnamon. Serve tarts lukewarm or cold.
Recipe reprinted with permission from publishers. I was given a copy of this cookbook for review.
Michelle Little
Writer & Photographer
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