Portuguese Egg Tarts

Desserts
Oven

Easy Level:

Cook Time:

Servings:

12

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

Ingredients

Adjust Servings
US / Metric
0.00
egg
egg
yolks
0.00
egg
egg
yolks
0.00
g
g
caster sugar
0.00
g
g
caster sugar
0.00
ml
ml
milk
0.00
ml
ml
milk
0.00
ml
ml
thickened cream
0.00
ml
ml
thickened cream
0.00
vanilla
vanilla
pod (or ½ tsp vanilla extract)
0.00
vanilla
vanilla
pod (or ½ tsp vanilla extract)
0.00
stick
stick
cinnamon
0.00
stick
stick
cinnamon
0.00
frozen
frozen
puff pastry tart shells
0.00
frozen
frozen
puff pastry tart shells

Steps

1

Pre-heat oven to 230°C.
Pre-heat oven to 230°C.
Mark as completed

2

Mix 100ml milk and 220ml thickened in a deep saucepan.
Mix 100ml milk and 220ml thickened in a deep saucepan.
Mark as completed

3

Halve 1 vanilla bean. Scrape the seeds out and add into the milk mixture along with a stick of cinnamon.
Halve 1 vanilla bean. Scrape the seeds out and add into the milk mixture along with a stick of cinnamon.
Mark as completed

4

Heat the cream mixture to scalding point, when little bubbles form at the edges.
Heat the cream mixture to scalding point, when little bubbles form at the edges.
Mark as completed

5

Turn off fire and let it cool.
Turn off fire and let it cool.
Mark as completed

6

Whisk 6 egg yolks with 60g caster sugar.
Whisk 6 egg yolks with 60g caster sugar.
Mark as completed

7

Discard cinnamon from the cooled cream mixture.
Discard cinnamon from the cooled cream mixture.
Mark as completed

8

Pour and continuously whisk the cream mixture into the egg yolks.
Pour and continuously whisk the cream mixture into the egg yolks.
Mark as completed

9

Strain the mixture through a sieve.
Strain the mixture through a sieve.
Mark as completed

10

Fill the pastry shell with the custard mixture.
Fill the pastry shell with the custard mixture.
Mark as completed

11

Bake at 230°C for 30 minutes until custard is set and the top has burnt splotches and pastry is brown.
Bake at 230°C for 30 minutes until custard is set and the top has burnt splotches and pastry is brown.
Mark as completed

More of what you like. Bookmark these recipes.

Breakfast
Desserts
Microwave
Breakfast
Halal
Oven
Sides/Snacks
Vegan
Vegetarian
Appliances
Desserts
Fusion
Hari Raya
Halal
Mains
Oven
Poultry
Rice
Desserts
Fruits
Halal
Oven
Sides/Snacks
Vegan
Vegetarian
Chinese New Year
Fusion
Mains
Oven
Poultry
Breakfast
Chinese
Chinese New Year
Mushrooms
Oven
Seafood
Sides/Snacks