Comments on: Portuguese Custard Tarts

By: David Leite

David Leite — Fri, 03 Feb 2012 15:27:00 +0000

Hi Sandi. If you go to Newark, visit Tucha Gifts–they have the tins. The original confeitaria only serves the plain custard, from what I remember. I do know you can get different flavors at Texeira’s bakery in Newark. Sorry, I don’t have a recipe for the lemon, but I think it would be a matter of just adding some lemon zest to the cooking custard, then straining it out.

By: Sandi

Sandi — Fri, 03 Feb 2012 01:02:39 +0000

David, I was born and raised in the Ironbound section of Newark. Moved away about 18 years ago and really miss these little custard cups. Can’t wait to try your recipe. I still have family living in Neward so I’m going to pay them a visit and pick up the pastry tins. Thanks so much for your recipe. They also make a lemon version that I’ve had, have your ever made it and if so can you share that recipe as well.

By: David Leite

David Leite — Fri, 27 Jan 2012 13:47:48 +0000

Desiree, nothing makes me happier! To hear that you retrieved a bit of your past is exactly why I started writing about food, and initially Portuguese food. Unlike you, I could never find (and still haven’t found) recipes that comes close to some childhood favorites of my avó Costa.

I agree, the recipe isn’t a snap–but in the end you discovered what I did: it’s a small price to pay to have your grandmother back in the kitchen with you.

By: Desiree

Desiree — Fri, 27 Jan 2012 05:57:09 +0000

David: I tried your recipe for the first time this evening. It was a difficult recipe but I managed. I wanted to say that I am deeply pleased. My grandmother Ramona died twenty-five years ago and I did not have her recipe. I have tried many and this is the first time I tasted one like hers. It took my breath away. Thank you for giving me a piece of my past back to me. Just to let you know I topped mine with fresh blueberries and strawberries and crema. To die for!

By: David Leite

David Leite — Fri, 20 Jan 2012 04:43:55 +0000

John, my pleasure. Now march into that kitchen and bake away!

By: John Pereira

John Pereira — Thu, 19 Jan 2012 19:44:59 +0000

David, you have been a tremendous help. Thank you for your patience and taking the time to answer all my questions. I truly appreciate it.

By: David Leite

David Leite — Thu, 19 Jan 2012 19:16:47 +0000

John, not a problem. All you need to do is cut the log in to wider slices. That will give you enough dough to work with.

Older muffin tins are no stick. The mini tins I use are nonstick, but the wells are so small, I can kind of anchor them to the rim.

My suggestion for success is to bake off 2 or 3 of them as a test. Then make any adjustment you need in the size of the slice and cooking time.

By: John Pereira

John Pereira — Thu, 19 Jan 2012 18:37:34 +0000

Thanks again for the tips! Sorry, forgot to ask earlier…

When I roll out the pastry log, should it still remain an inch in diameter and 16 inches long or should it be slightly thicker than an inch (perhaps 1.25 inches) since the regular muffin tins have a wider base than the mini ones? Not sure if that makes any sense.

I am pretty much a beginner so please excuse what might seem like a dumb question but they actually sell muffin tins that don’t have the nonstick surface? I assumed they were all nonstick.

By: David Leite

David Leite — Thu, 19 Jan 2012 18:08:51 +0000

Hi John. With a regular muffin tin, you don’t want to go all the way up the sides, as it makes the pastéis too big. Go a little more than halfway up. Now, if your tin is nonstick, it will be hard to prevent it from sliding down as it bakes and the custard spilling out. As far a baking, I’d try 10 minutes and then check it.

By: John Pereira

John Pereira — Thu, 19 Jan 2012 17:53:23 +0000

Thank you for the quick reply. I apologize for not being clear; however, I was referring to regular muffin tins. I would love to have the proper pastéis tins and will look for them in the near future. I will definitely experiment with the width of the pieces cut from the dough log and keep an eye on the time.

Time permitting, I’ll attempt to make these on the weekend and report back!