🇵🇹 Portugal · Dessert
Fartes
By eatmundo · August 4, 2026
🇵🇹 PTAI-generated imageTraditional Portuguese pastries originating from the conventual tradition, featuring a dense, rich yolk-based cream cooked in syrup and dusted with cinnamon.
Ingredients
check them off as you prepareHow to Make It
- 1
In a small saucepan, combine 300g sugar and 200ml water; bring to a boil over medium heat until it reaches a thick syrup consistency (ponto de fio).
- 2
In a separate bowl, whisk the 12 egg yolks thoroughly until smooth, then temper them by slowly adding a small amount of the hot syrup while whisking constantly.
- 3
Pour the tempered yolks back into the saucepan with the remaining syrup and cook over very low heat.
- 4
Stir continuously with a wooden spoon for 8 to 10 minutes, ensuring the mixture thickens into a glossy, uniform cream.
- 5
Add the 20g of butter to the cream, stirring until completely incorporated, which adds a silky mouthfeel.
- 6
Remove from heat and pour the mixture into small, greased individual molds or a flat tray to cool.
- 7
Once set and cool, unmold the portions carefully or cut into desired shapes if using a tray.
- 8
Dust generously with the cinnamon powder before serving to provide a warm, aromatic contrast to the sweet cream.
Frequently Asked Questions
What is Fartes?+
Fartes is a Portuguese dessert consisting of a mixture of egg yolks, sugar, water, butter, and cinnamon. This sweet dish is historically associated with regional confectionery traditions and is typically served on festive occasions.
What is the secret to the texture?+
The secret is the 'ponto de fio' (thread stage) of the syrup and the constant, gentle stirring to ensure a smooth, uniform cream without lumps.
Can I replace butter with margarine?+
It is not recommended, as butter provides the specific rich, silky mouthfeel that is essential for authentic conventual sweets.
Should they be served cold?+
Yes, they are best served chilled, as this allows the texture to set perfectly and the flavors to meld.
My mixture curdled, can I save it?+
If it barely curdled, you can try whisking it vigorously, but the low-heat tempering step is crucial to prevent this from happening.
🇵🇹 PTAI-generated image
