Portugese Egg Tarts

12 egg tarts
50 min

Portugese egg tarts are a little different from the traditional Cantonese egg tarts. They are wrapped in a flaky puff pasty and filled in a creamy custard. They're known for their darker caramelized tops in comparison to their Cantonese counterpart. Making egg tarts has always intimidated me. Judging by the taste and looks, they looked difficult and time consuming. After attempting them, I realized that's far from true. Making Portugese egg tarts honestly requires little technique. Just requires some patience as you wait for them to bake and lots of self control to stop yourself from eating the whole batch!

Recipe details

  • 12  egg tarts
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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Ingredients


  • Puff pastry dough
  • 2 tbsp butter
  • 6 egg yolks
  • 135g sugar
  • 25g corn starch
  • 370g whipping cream
  • 250g milk
  • 2 tsp vanilla extract

Instructions


Freeze the pastry dough for 30 min.
Gently whip the 6 egg yolks with the sugar.
Add in the corn starch.
Slowly heat the whipping cream, milk, and vanilla over low heat until it gentle bubbles on the edges.
Pour into the yolk mixture.
Mix the liquids until fully incorporated.
Pour into a large bowl through a sifter to ensure no large chunks.
Chill the bowl for 30 min.
Preheat the oven to 350 degrees.
As it chills, cut the pastry dough into small circles, just enough to fill a muffin tin.
Fill each muffin tin 3/4 of the way with the filling.
Bake for 30-35 min.

Comments

  • Linda Grey Linda Grey on Aug 30, 2021

    These are my favorite. I work in NJ where there is a large Portuguese population. The bakeries in the Ironbound area made these. They were delicious! Still warm sometimes. I can taste them and smell them. I will try these! With the pandemic I haven’t been in the office for a long time.

  • Rubye Purnell Funchess Rubye Purnell Funchess on Sep 02, 2021

    I look forward to making these with a little coconut flavor. We'll see how they come out. My husband enjoys eating these when we go to Asian restaurants where they're served. Thanks for the recipe!

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