Crispy and Creamy Portuguese Egg Tarts
Cafe-Quality Egg Tarts at Home: Authentic Portuguese Recipe
Indulge in the sweet and rich aroma that fills your mouth! We’re sharing an authentic Portuguese egg tart recipe that’s easy for anyone to make at home, just like the ones from your favorite cafes. Egg tarts, with their crispy crust and luscious custard filling, are a dessert loved by all ages. Recreate the taste of Macau’s street snacks in your own kitchen! We’ll also include tips on how to adjust the filling’s consistency to your preference. Bring the cafe atmosphere home with these delightful egg tarts!
Crispy Crust Ingredients- 200g all-purpose flour
- 140g cold unsalted butter, cubed
- 8g sugar
- 2g salt
- 66g ice-cold water
Sweet and Creamy Filling Ingredients- 6 egg yolks
- 240g milk
- 180g heavy cream
- 120g sugar
- 2g salt
- 2g vanilla extract (or 3-month aged vodka+rum(white)+vanilla bean)
- 6 egg yolks
- 240g milk
- 180g heavy cream
- 120g sugar
- 2g salt
- 2g vanilla extract (or 3-month aged vodka+rum(white)+vanilla bean)
Cooking Instructions
Step 1
1. Sift the flour onto your work surface. Add the cold, cubed butter and use a scraper or pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs, with pieces of butter about the size of small peas. It’s important to work quickly to prevent the butter from melting.
Step 2
2. In a bowl, dissolve the sugar and salt in the ice-cold water. Gradually add this water mixture to the flour and butter mixture, stirring with a scraper until a dough just begins to come together. Form the dough into a rough ball. Fold the dough over itself about four times, like folding a letter. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to rest.
Step 3
3. Once the dough has rested, roll it out to a thickness of about 0.3 cm. Use a round cutter or a knife to cut out circles or squares to fit your tart molds. Carefully press the dough into the tart molds, ensuring it covers the bottom and sides evenly. Use your fingertips to press the dough firmly against the mold.
Step 4
(Optional) To prevent the tart shells from puffing up during baking, prick the bottoms with a fork. (This is called ‘piking’.) Fill the prepared tart shells with the sweet custard filling, up to about 80% of the way. Be careful not to overfill, as the filling may spill over during baking.
Step 5
4. Bake in a preheated oven at 180°C (350°F) for about 30 to 35 minutes, lowering the temperature to 170°C (340°F) after the initial baking period. The tarts are done when the crust is golden brown and the filling is set. Keep an eye on them, and if the tops brown too quickly, you can loosely cover them with aluminum foil.
Step 6
Remove the finished egg tarts from the oven and let them cool slightly before carefully unmolding them. Enjoy your delicious homemade egg tarts!
Step 7
1. Let’s start making the filling. In a bowl, combine the egg yolks and vanilla extract. Add half of the sugar (60g) and whisk lightly until the yolks and sugar are just combined. Avoid over-whipping.
Step 8
2. In a saucepan, combine the milk, heavy cream, the remaining sugar (60g), and salt. Heat over medium heat, stirring constantly, until it just begins to simmer around the edges. Remove from heat. Temper the egg yolks by gradually pouring about one-third of the hot liquid into the yolk mixture while whisking constantly. Once combined, pour the tempered yolk mixture back into the saucepan with the remaining hot liquid and mix well.
Step 9
3. Strain the prepared filling through a fine-mesh sieve. This step removes any small lumps or bubbles, ensuring a silky smooth texture. Allow the filling to cool completely before pouring it into the tart shells. If you prefer a thicker filling, you can whisk 1-2 teaspoons of cornstarch dissolved in a little water into the mixture at this stage, or add an extra egg yolk.
