I had tried egg pie, Chinese egg tart, but last year when I went home was the fist time I had tried Portuguese Egg Tart. They are amazing! I cannot believe that I haven’t heard of it back then. Lord Stow Egg Tart was so far the best tart I had tried. I’m glad that my brother introduced me to this tart, better late than never. I don’t know when I will visit Philippines again, so the chance of having this Portuguese Tart is far from happening anytime soon. Going to Macau is even more not happening.
So I had decided I would like try my luck and bake something similar. I am pretty sure I will not even come close to the real thing, so for now, I will settle for something close enough. Let’s get started!
- Puff Pastry (Store bought or Homemade Puff Pastry)
- 1/3 cup dairy cream, 35% fat
- 1/3 cup sugar
- 2 egg yolks
- 1 tbsp cornflour
- 1 cup full-fat fresh milk
- 1/2 tsp vanilla extract
The custard is smooth , soft and not too sweet. The puff pastry crust is thin and crunchy, making the custard filling the center of attention.
Puff Pastry Shell Preparation Instructions:
- Cut puff pastry into 6 small pieces. If you are using store bought, you only need 1 pack. One box normally comes with 2 packs. If you using Homemade Puff Pastry, just make 6 round pieces enough to cover the medium size muffin tin you are using.
- Press each of this piece to into a medium size muffin tin. You want to cover each muffin tin. You are basically making a shell that will hold the custard filling.
- Freeze while you are making your custard filling. This can be made ahead of time, keep it frozen in the freezer.
- To make custard filling, whisk cream, sugar, yolks, milk and cornflour till smooth.
- Stir over medium-low heat till thick enough to coat pot thinly (around 1 -2 minutes).
- Place pot in water-bath to stop cooking.
- Add vanilla extract and stir.
- Stir till mixture is half-cool.
- Leave to cool completely.
- Preheat oven to 400°F.
- Pour custard filling into the puff pastry shell you made.
- Bake till crust is brown, and custard is burnt and just stops bubbling. This takes about 40-45 minutes. You should check every 10 minutes and rotate tray as necessary so that all tarts brown evenly.
- Remove tarts from oven to wire rack. Leave till cool. Serve within a few hours whilst pastry is crisp.
- Leftovers should be refrigerated. Reheat tarts on foil lined baking tray at 350°C. Pastry would turn soggy after 5 minutes, then crisp up nicely after another 5 minutes or so. Custard would be creamy and smooth but a bit sunken.
Good to know:
- This tart is best served while the crust is crunchy and warm. If you need to refrigerate it, reheat it in the oven for 10 minutes at 300F.
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Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥
Recipe Adapted from: Kitchen Tigress