Comments for Biscuits of Today

Comment on I’m Stuck Making Portuguese Custard Tarts by Meredith

Meredith — Thu, 23 Feb 2012 05:09:38 +0000

Hi Linda- Thanks for sharing that special memory. Where is your family from?

Comment on I’m Stuck Making Portuguese Custard Tarts by Michael Procopio

Michael Procopio — Wed, 22 Feb 2012 18:33:54 +0000

And I added that apostrophe to “Hawai’ian” before I had my morning coffee. Please forgive.

Comment on I’m Stuck Making Portuguese Custard Tarts by Linda Flores-Stovall

Linda Flores-Stovall — Wed, 22 Feb 2012 17:29:07 +0000

Oh, these little golden pots of custard are delicious! Served them at mom’s wake and they brought back wonderful memories for her sisters and our circle of cousins. Thanks for the recipe!

Comment on I’m Stuck Making Portuguese Custard Tarts by Michael Procopio

Michael Procopio — Wed, 22 Feb 2012 16:26:31 +0000

It’s a (totally un-)proven fact that the Portuguese introduced tart baking into China in the 16th Century. Much like they gave the Japanese tempura, and the Hawai’ian’s the ukelele.

According to certain friends of Azorean extraction, the Portuguese invented everything.

Oh, by the way: a) the tarts look delicious, b) I love that you used a vodka bottle, and c) should I send a get well card to Andi?

Comment on I’m Stuck Making Portuguese Custard Tarts by Meredith

Meredith — Wed, 22 Feb 2012 16:06:29 +0000

They are really similar to the Chinese tarts, but a little sweeter I think. Thanks for stopping by my blog!

Comment on I’m Stuck Making Portuguese Custard Tarts by Meredith

Meredith — Wed, 22 Feb 2012 16:05:40 +0000

Thanks Lisa! That means a lot coming from you.

Comment on I’m Stuck Making Portuguese Custard Tarts by jaden

jaden — Wed, 22 Feb 2012 15:19:46 +0000

ooooh, these tarts are just like the Chinese egg targs that I LOOOOVE.

Comment on I’m Stuck Making Portuguese Custard Tarts by Meredith

Meredith — Wed, 22 Feb 2012 14:54:57 +0000

Thanks so much for checking out my post David! I did not fill the bottle with water, but that is a great idea. Probably would have made my life easier, or maybe it’s time to breakdown and get a rolling pin.

Comment on I’m Stuck Making Portuguese Custard Tarts by lisaiscooking

lisaiscooking — Wed, 22 Feb 2012 14:54:45 +0000

These look fantastic! Wish I were “stuck” having to eat a few of them.

Comment on I’m Stuck Making Portuguese Custard Tarts by David Leite

David Leite — Wed, 22 Feb 2012 14:48:04 +0000

Meredith, how can anyone say she’s STUCK making pastéis de nata? That’s like saying I’m STUCK in Paris at the Georges V. Dude, come on.

All kidding aside, I don’t think any of your shortcuts and improvisations affected the end product at all. They looked great. Did you fill the vodka bottle with water and freeze it? I’ve done that to keep dough really cold.

But most important, I (and I know a hell of a lot of bloggers) want to thank you for writing about a recipe already on the Interent in the most respectful way possible–by linking off to it instead of reposting it. I make my living with my site and blog and to see someone get so much use out of the recipes while not posting them helps both of us.

Brava.