Portuguese Egg Tarts

45 mins



Easy to follow and minimal hands on work, with pre-made tart shells, you can now prepare your very own Portuguese egg tarts in just a few simple steps!
Generally larger than the Cantonese-style egg tarts served in dim sum restaurants, what differentiates the Portuguese egg tart is its signature bright yellow base with blisters of charred finish, resembling that of a creme brulee. Many think that those black spots are the result of caramelized sugar, but rather, they form when the layer of film from the milk is heated.
Calling for just a handful of ingredients, combine milk, thickened cream, vanilla beans, cinnamon, egg yolks and sugar into a saucepan and stir the mixture until it thickens. Make sure you strain your mixture for it creates that creamy and tender texture to the filling. Bake till the tart shells turn crispy golden brown and those iconic dark black bubbles start to form.
Recreate this fuss-free custardy treat in under an hour! Still need to cut down the cooking time? Great news! You can store your custard filling in the refrigerator up to 3 days in advance! Unbelievably buttery, flaky crunch to go with that sweet creamy custard – this egg-ceptional milky sweet alternative to the usual dessert tarts, is perfect for all pastry lovers out there!
#themeatmensg #simple #delicious

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Adjust Servings
6egg yolks
60g caster sugar
100ml milk
220ml thickened cream
1vanilla pod (or ½ tsp vanilla extract)
1stick cinnamon
12frozen puff pastry tart shells



Pre-heat oven to 230°C.
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Mix 100ml milk and 220ml thickened in a deep saucepan.
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Halve 1 vanilla bean. Scrape the seeds out and add into the milk mixture along with a stick of cinnamon.
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Heat the cream mixture to scalding point, when little bubbles form at the edges.
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Turn off fire and let it cool.
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Whisk 6 egg yolks with 60g caster sugar.
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Discard cinnamon from the cooled cream mixture.
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Pour and continuously whisk the cream mixture into the egg yolks.
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Strain the mixture through a sieve.
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Fill the pastry shell with the custard mixture.
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Bake at 230°C for 30 minutes until custard is set and the top has burnt splotches and pastry is brown.
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