Lisbon: milk tarts recipe

Essentially miniature custard tarts with no pastry, these set in the oven to form scrumptious little puddings. As with many Portuguese sweets, they are often served dusted with icing sugar and cinnamon.

Rebecca Seal7 September 2017

Makes 12 tarts

Ingredients
*500ml whole milk
*25g salted butter
*100g plain flour, plus more to dust
*250g caster sugar
*4 eggs
*grated zest of ½ unwaxed lemon
*teaspoon vanilla extract
*icing sugar, to serve
*ground cinnamon, to serve

Method

1. Preheat the oven to 200.C (400F/Gas 6). Grease 12 paper cupcake cases and dust with flour

2. Heat the milk in a saucepan over a medium heat until just below boiling point, then remove from the heat and add the butter. Stir until the butter is completely melted.

3. Combine the flour and sugar in a bowl, add the eggs, lemon zest and vanilla extract, then beat just until smooth.

4. Next, pour in the hot milk–butter mixture in a steady stream while continuously whisking the batter.

5. Using a ladle or jug, divide the batter, which will be very thin, evenly between the cases.

6. Place in the oven and cook for 25–35 minutes, until nicely browned on top and puffed up.

7. Remove from the oven and leave to cool in the cases – they will collapse but don’t worry, that’s what they do. When they’re cool enough to handle, transfer to a wire rack. Serve warm or at room temperature, dusted with a little icing sugar and cinnamon.

More from Lisbon: recipes from the heart of Portugal