EGG TARTS! Are you a fan of them? My brother loves Portuguese egg tarts, and recently, my mom was also craving for some. So what better time than to whip up a batch of egg tarts for Sunday morning breakfast!
I got this recipe from Kitchen Tigress, and I recommend you to see her video first to better visualize the steps involved.
60g heavy cream
50g caster sugar
30g egg yolks
1 tbsp corn flour
260g full-fat milk
½ tsp vanilla extract
10 pcs frozen puff pastry shells
Baking tray lined with aluminum foil, shiny side up
Basin of water
- Pour the heavy cream, sugar, egg yolks, corn flour and milk into a pot. Whisk the mixture till combined.
- Over a medium-low heat, cook this mixture, making sure to constantly stir this mixture with your metal spoon. I used a metal spoon so that it is easier for me to check when the custard mixture is ready.
- Once your custard mixture is able to coat your spoon thinly, remove the pot from the heat, and submerge it in a basin of water.
- Add the vanilla extract and continue stirring till the mixture is half-cooled. Leave to cool completely.
- Pre heat your oven to 250°C. Once the oven is pre-heated, and your custard is at room temperature, take out your frozen puff pastry shells from the freezer. Place them on your lined baking tray.
- Pour your custard into the pastry shells, filling them up till about 5mm from the edge.
- Bake it for 30 to 35minutes. Do keep an eye on the tarts and rotate the baking tray as and when it’s required so that the tarts bake evenly.
- You can purchase heavy cream from any major supermarkets, like NTUC or Cold Storage. I got a 300ml bottle of Dairy Farmers thickened cream from NTUC. Read my previous blog post if you are confused over the types of creams that are available in the market.
- For the frozen puff pastry shells, you can get them from Phoon Huat. Do call their hotline – 6654 4333, to check if the outlet nearest to you have these frozen puff pastry shells.
- The original recipe called for 60g of sugar, but I only used 50g because I did not want them to be too sweet. I find 50g just right for me, but if you prefer sweeter tarts, please add 60g of sugar instead.
- The first time when I baked these Portuguese egg tarts, I was really skeptical about the custard as I felt that I did not cook them long enough. At the stage where the custard mixture thinly coats the metal spoon, the custard mixture is actually still quite liquid-y. But it turned out perfect! So trust your metal spoon – once it is thinly coated, remove it from the heat!
- The final tip – when baking the tarts, don’t panic when the custard is bubbling or when it starts to develop dark brownish spots. It’s normal and don’t be like me the first time I baked them. I was like, “Should I take the tarts out now? There’re so many brownish blackish spots. Is it burnt?” I usually leave my tarts in the oven for 30 minutes, rotating the baking tray twice. The tarts turned out perfectly baked. Any shorter would not give you a well-cooked puff pastry.
So let me know how’s your Portuguese egg tarts! I hope you find success in baking these lovelies. They are absolutely delicious and are incredibly easy to bake (=
Delivering happiness, one cake at a time.