These Portuguese tarts will turn any frown upside down. Sweet and incredibly moist inside and crunchy on the top layer. It is mouthwatering and delicious.
- 1. Choose 1 (1 Jumbo egg/2 medium/Large eggs/3 small eggs)
- 2. 1 cup of Sugar
- 3. 3 tbsp of Melted Butter
- 4. 3/4 cup of Flour (Bleached)
- 5. 1 or 1 & 1/2 cups of Milk
- 6. 1/2 tsp. of Vanillin
Level of difficulty Easy
Preparation time 10mins
Cooking time 45mins
Cost Budget Friendly
Preheat the oven to 325* F. (After 10 mins, turn it up to about 340*F) In a bowl, mix the melted butter, eggs, and sugar. Blend until smooth.
Pour in the Flour and slowly add the milk in the middle of it, stirring constantly. Add the vanillin.
Using Aluminum foil baking cups, pour in the batch into the cups, leaving atleast 1.4 of a space for the tarts to rise and expand in the oven.
Bake for 45 mins until Golden and check if they are fully done by poking the insides with a wooden chopstick to make sure it comes out clean.
The more eggs you add, the better the recipe comes out. The less milk you add, the faster it will deflate.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.