These Portuguese Orange Tarts are light in texture but intense in orange flavor! They’re excellent for snacks, desserts, or even breakfast. I dare you to stop after one piece!
If you want to stick to Portuguese-themed dishes, start with caldo verde, continue with Portuguese tomato rice, and end with this delicious treat.
These orange tarts from Portugal might look like muffins in form, but they are undoubtedly cake-like in texture and flavor.
Of course, oranges are the critical ingredient. Try to use the best ones you can find, and if possible, organic because you will use the zest for a more intense aroma and flavor.
Portuguese orange tarts are quite sneaky, though. Since they’re small, light, and DELICIOUS, you can lose track of how many you have eaten — so beware. 😉
FOR MORE CLASSIC PORTUGUESE RECIPES, CHECK OUT THESE POSTS
Ingredients
- Oranges – you would use the zest and juice to make these orange tarts from Portugal.
- Flour – all-purpose flour is all you need.
- Eggs – medium-sized (63 to 73 grams per piece) and at room temperature.
- Butter – unsalted and melted.
- Sugar – regular granulated sugar will work well with this recipe.
- Vanilla extract, baking powder, and salt – just use your favorite brand for these baking staples.
Preparation
Start making Portuguese orange tarts by preheating the oven to 180°C (350°F) and greasing your muffin tins with butter.
Strain the flour, baking powder, and pinch of salt in a bowl — then set aside.
In a bigger mixing bowl, combine eggs and sugar.
Mix until you get a pale texture, then add the cooled, orange juice, melted butter and the vanilla extract.
Continue mixing to combine everything evenly.
Add the milk, the sifted dry ingredients from earlier, and the grated orange zest.
Mix — just enough to combine.
Spoon the orange tart batter into the prepared muffin tins. Notice that it almost fills the rim because it will not rise as high as a muffin or cupcake.
Lightly sprinkle sugar on top of each tart.
Place the muffin tray in the oven for twenty to twenty-five minutes or until they turn golden on top and sides.
Take the tray out of the oven and let cool for at least ten minutes.
Remove each Portuguese orange tart from their tin and serve.
Sprinkle with powdered sugar, if desired — enjoy!
Helpful tips
- Make sure you let the melted butter cool before adding it to the orange tart batter.
- There is no need to leave that much space on top of the tin when filling it with batter — it’s not the same as muffin or cupcake batter.
- When making orange tarts from Portugal, it’s better to grease the muffin tins than lining them with muffin paper because the tarts will end up sticking to the paper.
You can try it and decide which way you want for yourself.
Recipe variation
- Sugar on top. Some would take the orange tarts out of the oven after about fifteen minutes, sprinkle some sugar, then put them back in the oven to finish cooking (and caramelize a bit).
Feel free to choose which way you prefer. 🙂
It looks so tempting, right? It is absolutely yummy, so get your oranges ready and try these Portuguese orange tarts for your next dessert (or snack)!
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📖 Recipe
Portuguese Orange Tarts Recipe
Equipment
Ingredients
- 115 grams flour (4 ounces or about 3/4 cup)
- 4 grams baking powder (.15 ounce or 1 teaspoon)
- 3 medium oranges, grated zest
- 4 medium eggs
- 115 grams sugar (4 ounces or 1/2 cup), plus more for sprinkling
- 130 milliliter orange juice (1 cup)
- 113 grams butter (1 stick or 1/2 cup when melted), unsalted and melted
- 4 milliliter vanilla extract (1 teaspoon)
- pinch of salt
Instructions
- Preheat your oven to 180°C (350°F) and grease the muffin tins with butter.
- Using a bowl, strain the flour, baking powder, and a pinch of salt, then set aside.
- In a bigger mixing bowl, combine eggs and sugar.
- Mix until you get a pale texture, then add the melted butter, vanilla extract, and fresh orange juice.
- Continue mixing to combine everything evenly.
- Add the milk, the sifted dry ingredients from earlier, and the grated orange zest.
- Mix — just enough to combine.
- Spoon the orange tart batter into the prepared muffin tins. (Notice that it almost fills the rim because it will not rise as high as a muffin or cupcake.)
- Sprinkle some sugar on top of each tin.
- Place the muffin tray in the oven for twenty to twenty-five minutes or until they turn golden on top and sides.
- Take the tray out of the oven and let cool for at least ten minutes.
- Remove your Portuguese orange tarts from the tin and serve.
- Sprinkle with powdered sugar, if preferred, and enjoy!
Notes
- Cook’s Tip: No need to leave a lot of space on top of the tin when filling it with batter — it’s not the same as muffin or cupcake batter.
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