Posted on Saturday, October 7, 2017 in
Cake Recipes
Coconut Tart (Tarte de coco)
This coconut tart recipe (receita de tarte de coco) makes an incredible dessert and just uses 5 ingredients.
Share this Recipe:
-->
Preparation time | 10 min |
Cooking Time | 40 min |
Ready In | 50 min |
Level of Difficulty | Easy |
Servings | 4 |
Ingredients
Puff pastry (enough to cover a pie form)1 cup of water1 cup of sugar2 eggs, beaten2 cups of grated coconut
Get Portuguese ingredients
-->
Preparation
- In a pan, heat the water with the sugar until dissolved.
- Add the coconut and mix.
- Add the previously beaten eggs and mix.
- Place the puff pastry in a pie form and pour the previous preparation in it.
- Bake in a preheated oven for about 30 minutes at 180 ºC or 350 ºF.
Recipe & Photo Credit: experienciasnacozinha.com
-->
Summer Cake (Bolo de Verão)
This amazing and colorful summer cake (bolo de verão) also tastes incredible.
Level of Difficulty | Easy |
Servings | 8 |
Portuguese Pineapple Tart
This Portuguese pineapple tart recipe is easy to make and great to share with family and friends.
Level of Difficulty | Easy |
Servings | 4 |
Madeiran Bolo Preto (Black Cake)
The Madeiran bolo preto (black cake) also known as bolo da família is one of the best known recipes for regional Madeiran sweets.
Level of Difficulty | Easy |
Servings | 8 |
-->
There are no comments for this recipe.
You might also like:
A easy step by step video from Nancy on how to make delicious fried pork belly (torresmos brancos).
Here's some recipe ideas for your next family BBQ, this list was put together by my son Michael.
The difference between rabanadas and French toast, two similar yet distinct dishes that share common elements but differ in their cultural origins, preparation, and flavor profiles.
Top 5 light but delicious Portuguese dessert recipes was put together by Michael Costa.
Nancy's homemade rustic bread, known as pão caseiro, is a traditional bread that embodies the heart of Portuguese cuisine.
What is a cataplana pan? A distinctive and versatile cooking vessel with deep roots in Portuguese culinary tradition.