The ‘most famous tart in the world' is the solo star of the show at this Hurstville patisserie
The main reason for this specialisation is Fernando's skill and finesse as a pastry chef. Born in Seixal near Lisbon, he has spent four decades perfecting traditional Portuguese pastries, biscuits and cakes in his home country and in Australia after moving here in 1991.
Another reason is the passion of his son. 'I want my father to retire,' says Andre. 'Boots and all. He's worked so hard for so long. I want him to rest. But I also want his talent and his recipes to continue. That can't be lost. So I'm learning everything from him to carry it on.'
Having transferred the custard batter into a metal funnel, Fernando stands over a tray of 30 pastry-lined tartlet tins, pouring uncooked nata by opening and closing the funnel's end with his finger.
The tarts are then baked for eight to 10 minutes at a blisteringly hot temperature, quickly crisping the pastry's folds without the custard centre boiling over. Midway, Fernando turns the tray front-to-back for even baking before monitoring the oven's temperature dials like a conductor tempering an orchestral suite. Andre, who watches on intently, is the only person who knows the secrets of his father's tart recipe.
'He's a perfectionist,' he says. 'What somebody thinks is a perfect tart he'll say is only halfway there. Dad is very tough and very picky.'
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The Age
14-06-2025
- The Age
The ‘most famous tart in the world' is the solo star of the show at this Hurstville patisserie
The main reason for this specialisation is Fernando's skill and finesse as a pastry chef. Born in Seixal near Lisbon, he has spent four decades perfecting traditional Portuguese pastries, biscuits and cakes in his home country and in Australia after moving here in 1991. Another reason is the passion of his son. 'I want my father to retire,' says Andre. 'Boots and all. He's worked so hard for so long. I want him to rest. But I also want his talent and his recipes to continue. That can't be lost. So I'm learning everything from him to carry it on.' Having transferred the custard batter into a metal funnel, Fernando stands over a tray of 30 pastry-lined tartlet tins, pouring uncooked nata by opening and closing the funnel's end with his finger. The tarts are then baked for eight to 10 minutes at a blisteringly hot temperature, quickly crisping the pastry's folds without the custard centre boiling over. Midway, Fernando turns the tray front-to-back for even baking before monitoring the oven's temperature dials like a conductor tempering an orchestral suite. Andre, who watches on intently, is the only person who knows the secrets of his father's tart recipe. 'He's a perfectionist,' he says. 'What somebody thinks is a perfect tart he'll say is only halfway there. Dad is very tough and very picky.'
Sydney Morning Herald
14-06-2025
- Sydney Morning Herald
The ‘most famous tart in the world' is the solo star of the show at this Hurstville patisserie
The main reason for this specialisation is Fernando's skill and finesse as a pastry chef. Born in Seixal near Lisbon, he has spent four decades perfecting traditional Portuguese pastries, biscuits and cakes in his home country and in Australia after moving here in 1991. Another reason is the passion of his son. 'I want my father to retire,' says Andre. 'Boots and all. He's worked so hard for so long. I want him to rest. But I also want his talent and his recipes to continue. That can't be lost. So I'm learning everything from him to carry it on.' Having transferred the custard batter into a metal funnel, Fernando stands over a tray of 30 pastry-lined tartlet tins, pouring uncooked nata by opening and closing the funnel's end with his finger. The tarts are then baked for eight to 10 minutes at a blisteringly hot temperature, quickly crisping the pastry's folds without the custard centre boiling over. Midway, Fernando turns the tray front-to-back for even baking before monitoring the oven's temperature dials like a conductor tempering an orchestral suite. Andre, who watches on intently, is the only person who knows the secrets of his father's tart recipe. 'He's a perfectionist,' he says. 'What somebody thinks is a perfect tart he'll say is only halfway there. Dad is very tough and very picky.'
West Australian
14-06-2025
- West Australian
Air India crash: Woman says traffic jam meant she missed being on doomed flight by minutes
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