Portuguese Tarts

Cook time 1 hour
Servings 12 small tarts


2 egg yolks
1 whole egg
100 g caster sugar
2 tbsp. corn flour
½ tsp. cinnamon
¾ cup desiccated coconut, toasted
250 g crème fresh (or thickened cream)
100 ml milk
½ lemon zest
5 sheets of fillo
20g melted butter
1 Vanilla Bean

Portuguese Tarts


Preheat the oven 180C

Whisk the eggs, corn flour and sugar in a pot to ensure there are no lumps.
Add the crème fresh or cream.
On a med-low heat, continuously whisk so it doesn’t scramble, but thickens.

Once it has thickened, add the milk and stir some more.

Add lemon zest, cinnamon, vanilla bean and toasted coconut.

5 layers of fillo, each buttered on one side and sandwiched together. The final fifth layer is also buttered.

Using a cookie cutter slightly larger (1cm roughly) than the mold in the tray, cut out the base of the tarts and place them in the molds.

Using a disposable piping bag, filled with the cooled custard filling, pipe the custard into the molds (or you could just use a spoon).

Place in the oven for 20-25 minutes.

RACO Muffin Pan