You may also like these spinach feta muffins, very easy to bake and super delicious!
And then he went and made it happen. A few months after this conversation, he actually brought some egg tarts from back home and I tried them. They were custardy, sweet, and true to his word, delicious.
I had no more excuses to not bake some Portuguese egg tarts and the best opportunity came up when a bunch of were going to visit Joao and Ruth’s baby, Luke.
Imagine baking Portuguese egg tarts for the first time for a Portuguese. Go ahead, imagine that. Jitterville!
I did it and I got a huge thumbs up from Joao. He even said a lot of people in Singapore would be willing to pay for these. Hmmm…
Portuguese Egg Custard Tarts
Adapted from Not Quite Nigella
Makes 12
Ingredients:
3 egg yolks
1/2 cup sugar (I would use slightly lesser than this next time)
2 tbsp cornflour
400ml full cream milk
2 tsp vanilla extract
1 block of puff pastry sheet
How to Make Portuguese Egg Tarts
1. Grease a muffin tray and pre heat oven to 200C.
2. Place the egg yolks, sugar, and cornflour in a pan and whisk together until well combined. Slowly add in the milk and mix well with no lumps.
3. Place the pan over a medium heat and cook, stirring, until the mixture thickens and comes to the boil. Let it simmer for 2-3 mins, then remove from heat and add the vanilla extract.
4. Transfer the custard to a bowl, cover, and let it cool.
5. Thaw the puff pastry sheet and roll to about 1/2″ thickness on a floured surface. Roll it from the width-side tightly and cut into small discs. Roll each disc (flouring the surface sufficiently) to the rough size of the muffin tray.
6. Lay each rolled out disc into the muffin tray, pour the cooled custard to about 3/4 level and bake for about 25 mins.
The custard will bubble up during baking, don’t worry! The top of the egg tart should have brownish black patches for that authentic Portuguese egg tart look!
Sprinkle the egg tarts with cinnamon powder and serve warm.
Is full cream milk the same thing as whole milk? Or is it more like using heavy whipping cream? Please do clarify as I'm excited to try these. My husband and I absolutely LOVE these and can't find anywhere in town that makes them. Thanks for posting this recipe!
yes i mean regular milk that hasn't been made low fat or skimmed. Good luck with baking up these portuguese egg tarts 🙂
Is full cream milk the same as whole milk? Or is more like heavy whipping cream? Please clarify as I definitely want to try making these since it's one of our favorite things to eat but don't have anywhere here that makes them. Thanks for posting this recipe!
Looks delish! I will try to bake some too =D
these look perfect!
Gerard, portuguese egg tarts do bubble up quite a bit when they are baking but once done, they should settle down more or less. was your still puffed up? maybe you poured too much custard into each cup? ideally, it should stay just over half-filled before baking.
i tried to bake these and it tastes great. But i am not sure why the custard puffed up and it doesnt look as flat and nice as your picture. Could you enlighten me, please?
Wow I've always wanted to try these but could never work up the courage you make it look easy.
Well, we don't have those pastry sheets in store here. So it would be nice to find out what kind of dough it is. So that I could try to make it myself. OR maybe someone has a recipe for it. Would appreciate
I'm Portuguese too, and I haven't had these in years! I'll have to give this a try. I'm not completely sure, but I think the original recipe from the Lisbon area uses Port wine instead of vanilla.
thank you for sharing….
I am Portuguese Asian born in America,
these are a favorite!!
tereza