Portuguese desserts

custard dessert with soft caramel on top

Portuguese egg tart pastry dusted with cinnamon

fruit preserve made from quince pulp

thumb|right|Pig's ears

Portuguese egg dessert

dessert made from cocoa, broken biscuits, butter, eggs and a bit of port wine or rum

local delicacy from Aveiro District, Portugal

thin, cookie-like deep-fried pastry of Scandinavian origin

baked dessert consisting of an egg custard-filled pastry crust

Malassada is a Portuguese fried pastry from the Azores. It is a type of doughnut, made of flattened rounds of yeasted dough, coated with sugar and cinnamon or accompanied with molasses.

A filhó is a traditional pastry in Portugal and Northeastern Brazil.

'''''' is a type of sweet made most famously in Sintra, Portugal. It is a small sweet prepared using cheese or requeijão, eggs, milk, and powdered sugar. Other are produced in Madeira, Azores, Oeiras, Évora and Pereira (Montemor-o-Velho).

''''' or ''''', roughly translated as "angel's double chin", is a traditional Portuguese dessert made chiefly from whipped egg yolks, baked and then boiled in sugar syrup.

Portuguese dessert

Lightly sweetened bread, often eaten on holidays

rice muffin from Portugal

Portuguese pastry

Portuguese bean tart

Portuguese dessert

Portuguese sweets

Portuguese caramel pudding

thumb|right|Tigelada on a clay bowl thumb|right|Tigelada (right) next to a Tarte de Nata Tigelada or Tigelada de Abrantes is a typical Portuguese dessert made in a wood-fired oven. Its cooking is done in a pre-heated unglazed clay bowl.

Portuguese dessert

thumb|right|Aletria thumb|right|Aletria with a creamy consistency Aletria is a custardy Portuguese dessert based on vermicelli (aletria). In the Beiras region, aletria has a compact consistency, and is able to be cut in slices, whereas in Minho its consistency is more creamy.