🇵🇹 Portugal · Dessert
Fartes
By eatmundo · August 4, 2026
🇵🇹 PTTraditional 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 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.
🇵🇹 PT
