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.
 

 

Ingredients:

Ingredients

 

 

 

 

 

 

 

 

 

 

 

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

 

Tools:

Baking tray lined with aluminum foil, shiny side up

Basin of water

Pot

Whisk

Metal spoon

 

Method:

  1. Pour the heavy cream, sugar, egg yolks, corn flour and milk into a pot. Whisk the mixture till combined.
  2. 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.
  3. 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.
  4. Add the vanilla extract and continue stirring till the mixture is half-cooled. Leave to cool completely.
  5. 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.
  6. Pour your custard into the pastry shells, filling them up till about 5mm from the edge.
  7. 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.

 

Additional notes:

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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 (=

Love,

Rong
Delivering happiness, one cake at a time.

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