I love Portuguese Egg Tarts. When I tried it for the first time at a local community market, I fell in love with it instantly. I wanted to make them by myself.
I found many different recipes and methods on the internet, but I decided to use my own custard recipe and create my own method which is quick and easy as always.
I heard that Portuguese Egg Tarts are baked in absolutely hot oven for a very short time. Because I use a standard size 12 cup muffin tin, the tarts need to be baked for at least 10 minutes. If the oven it too hot, the tarts get too dark. Every oven is different, find the right temperature and cooking time for your oven.
*Use a standard size 12 cup muffin tin
2 sheets Ready Rolled Butter Puff Pastry
Ground Cinnamon *optional
4 Egg Yolks *at room temperature
1/3 cup Caster Sugar
1 teaspoon Vanilla Extract *OR Lemon Juice
2 tablespoons Plain Flour
1 & 1/2 cups Milk *warmed
- Make custard. Place Egg Yolks, Vanilla Extract, Sugar & Flour in a saucepan and combine well. Add warmed Milk and mix well. Cook over a medium to low heat, stirring constantly until custard thickens.
- Preheat the oven to 240°C. *Note: I recommend to place a baking plate on a rack. By the direct contact to the hot plate, muffin tin gets hot instantly, and tarts get baked crisp.
- Tightly roll up one sheet of Puff Pastry, then roll up another sheet around it continuously to make a log. Slice into 12 discs.
- Grease muffin cups if required. Flatten each pastry disc with your hands, form into a cup shape, and place into each cup. Press and stretch the pastry to cover the cup to the top, making the pastry evenly thin.
- Pour the custard, that should be still warm, into each pastry cup. Place in the oven and bake for 10 to 15 minutes or until pastry is golden and the custard is browned.
- Leave to cool in the muffin tin for 5 minutes, then move to a cooling rack. Sprinkle some Ground Cinnamon on top if you like, and enjoy cold or warm.
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