Time:30 mins - 1 hourMakes:14
These little custard tarts originate from Lisbon,and,apparently,were originally one way for monasteries to use up surplus egg yolks left over after using the whites as a starching agent for religious garments. This is such a simple version,where the custard doesn't need to be cooked before baking. They are best eaten on the day of cooking and are even better when still a little warm.