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 Granulated Sugar
- 2 Egg Yolks
- 1 tablespoon Cornflour/Cornstarch
- 1 cup Full-Fat Fresh Milk
- 1/2 teaspoon Pure 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.
How to Prepare the Puff Pastry Shell
- Cut: 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. The size of the round should be at least 1/2 inch bigger than the size of the muffin tin top.
- 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. Make sure that the puff pastry covers the entire inside of the tin up to the top. Fold the excess puff pastry towards the inside to create a thick edges. Press the sides with fork (optional). The puff pastry will stretch as it bakes and pull-down a bit,
- Freeze while you are making your custard filling. This can be made ahead of time, keep it frozen in the freezer. Freezing will help prevent the puff pastry from pulling down as it bakes.
How to Make the Custard Filling
- Make the Custard Filling: 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 (pan with cold water) to stop cooking. Add vanilla extract and stir. Stir till mixture is half-cool. Leave to cool completely.
- Divide the Custard Filling: Pour custard filling into the puff pastry shell you made.
- Preheat oven to 400°F.
- 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.
- Cool: Remove tarts from oven to wire rack. Leave till cool. Serve within a few hours whilst pastry is crisp.
- Storage: Leftovers should be refrigerated.
- Reheating – Re-heat tarts on a baking tray at 300°C for 10 minutes. 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.
- 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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Recipe Adapted from: Kitchen Tigress