Portuguese Egg Tarts

Throughout our childhood, we have had countless Chinese egg tarts. Recently, we wanted to try making Portuguese Egg Tarts. A Portuguese Egg Tart has many similarities to Chinese egg tarts and the origins of Portuguese tarts are from Macau, a Portuguese colony.

We made the tart crust with puff pastry, versus a shortening based crust. We were surprised how easy they were to make because of the puff shortcut. We realized the egg tart should be more bruleed, which can be achieved by using the broil setting for a few minutes.

Adapted from Edible Garden and Rasa Malaysia

  • 3 egg yolks
  • 1/2 cup sugar (I would use slightly lesser than this next time)
  • 1/4 cup whole milk
  • 1/4 cup of heavy cream
  • 2 tsp vanilla extract
  • 1 block of puff pastry sheet

Thaw the puff pastry sheet  for 40 minutes 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.

Grease a muffin tray and pre heat oven to 350F.

Microwave milk and cream in microwave for 2 minutes. Whisk sugar into the milk mixture until dissolved. Place the egg yolks one at a time into the liquid mixture and then the vanilla.

Lay each rolled out disc into the muffin tray, pour the cooled custard to about 3/4 level and bake for about 20 mins.

The custard will bubble up during baking. Turn the broil function on for 3 minutes to brown the Portuguese egg tart.

Whisking the egg into the milk, cream and sugar mixture.

Cutting circular rounds of puffPress puff circles into greased muffin tin.

Fill custard almost the way to the top.

The warm, freshly baked Portuguese tarts.

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