Portuguese Cream Tarts

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Thaw the puff pastry, roll it out slightly and cut it out into a circular shape, approx. 10cm in diameter, put the dough circles in a (better two) muffin tin, poke in a few times with a fork.
Put the cream (keep a little cream for mixing the starch), the sugar, the lemon zest in a saucepan and add the egg yolks through a sieve. Heat at low temperature, stir, just before boiling add the starch mixed with the retained cream, simmer for 3 minutes, stirring more often. Take the cream pudding off the stove and let it cool down a bit.
If desired, add a little Grand Marnier to the puff pastry molds (1-2 teaspoons), fill with pudding and place in the oven preheated to 200 ° C and bake until golden brown.
Remove, let cool and sprinkle with powdered sugar and cinnamon before enjoying. They taste best when they are lukewarm. Makes about 18-20 pieces.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.