Judy, if you make the Portuguese tarts, there are a couple of tricks that I’ve discovered since posting the recipe.
Make the custard well ahead, so it’s cold when poured into cases. When making the custard, mix on speed 5 for 10 seconds before and after to prevent lumps. Use a large round pastry cutting ring to get the pastry the correct size. Work out which oven shelf will cook the tarts without having to shift them when baking. To see if they are cooked, look at how brown the edges of the pastry is. They are best eaten the day they are made. However I have been told that they are ok 4 days later.
Cookie and Judy , you are wonderful. I can’t even imagine what questions to ask. However I understand that the Forum isn’t really free. It depends on the adds inserted and the number of people using the site. The addition of more adds is because of the diminishing numbers. With no one pushing to increase numbers for the Forum, as against the aggressive promotion of other sites, we are running a losing battle.
I’ve lost several recipes on other sites that have just closed down. I’m now very nervous about putting all my eggs in one basket.
