Portuguese Egg Tart
Portuguese Egg Tart
Ingredients
For the Pastry
- 1 instant pastry sheets, at room temperature
For the Custard Filling
- 1 egg
- 2 egg yolks
- 65 gr castor sugar
- 1/4 tsp salt
- 200 ml milk
- 100 ml fresh cream
- 1 tsp vanilla
Instructions
- 1
Ensure your instant pastry sheets are at room temperature for easier handling.
⏱️ 2 min
- 2
Tightly roll the pastry sheet into a log shape.
⏱️ 2 min
- 3
Cut the pastry log into 12 equal pieces.
⏱️ 2 min
- 4
Press each piece of cut pastry into a muffin tin, shaping it to form a cup that lines the tin.
⏱️ 5 min
- 5
In a medium bowl, combine the 1 whole egg and 2 egg yolks. Whisk these together until they are well combined.
⏱️ 2 min
- 6
Add the 65 gr of castor sugar and 1/4 tsp of salt to the egg mixture. Whisk continuously until the sugar has fully dissolved.
⏱️ 3 min
- 7
In a separate saucepan, combine the 200 ml of milk and 100 ml of fresh cream. Heat this mixture gently over medium heat, stirring constantly, until it is warm but not boiling. Do not let it come to a boil.
⏱️ 4 min
- 8
Slowly pour the warm milk and cream mixture into the egg mixture while continuously whisking to temper the eggs and prevent them from scrambling. This gradual addition helps to gently raise the temperature of the eggs.
⏱️ 3 min
- 9
Add the 1 tsp of vanilla extract to the custard mixture and whisk to combine all ingredients thoroughly.
⏱️ 1 min
- 10
Strain the custard mixture through a fine-mesh sieve into a measuring jug to ensure a smooth and lump-free consistency.
⏱️ 3 min
- 11
Carefully pour the strained custard into the prepared pastry cups in the muffin tin, filling each cup almost to the top.
⏱️ 3 min
- 12
Preheat your oven to 180°C. Bake the egg tarts for 25-30 minutes, or until the pastry is golden brown and the custard is set with some caramelized spots on top.
⏱️ 30 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Portuguese Egg Tart
For the Pastry
- 1 instant pastry sheets, at room temperature
For the Custard Filling
- 1 egg
- 2 egg yolks
- 65 gr castor sugar
- 1/4 tsp salt
- 200 ml milk
- 100 ml fresh cream
- 1 tsp vanilla
Instructions
- 1
Ensure your instant pastry sheets are at room temperature for easier handling.
⏱️ 2 min - 2
Tightly roll the pastry sheet into a log shape.
⏱️ 2 min - 3
Cut the pastry log into 12 equal pieces.
⏱️ 2 min - 4
Press each piece of cut pastry into a muffin tin, shaping it to form a cup that lines the tin.
⏱️ 5 min - 5
In a medium bowl, combine the 1 whole egg and 2 egg yolks. Whisk these together until they are well combined.
⏱️ 2 min - 6
Add the 65 gr of castor sugar and 1/4 tsp of salt to the egg mixture. Whisk continuously until the sugar has fully dissolved.
⏱️ 3 min - 7
In a separate saucepan, combine the 200 ml of milk and 100 ml of fresh cream. Heat this mixture gently over medium heat, stirring constantly, until it is warm but not boiling. Do not let it come to a boil.
⏱️ 4 min - 8
Slowly pour the warm milk and cream mixture into the egg mixture while continuously whisking to temper the eggs and prevent them from scrambling. This gradual addition helps to gently raise the temperature of the eggs.
⏱️ 3 min - 9
Add the 1 tsp of vanilla extract to the custard mixture and whisk to combine all ingredients thoroughly.
⏱️ 1 min - 10
Strain the custard mixture through a fine-mesh sieve into a measuring jug to ensure a smooth and lump-free consistency.
⏱️ 3 min - 11
Carefully pour the strained custard into the prepared pastry cups in the muffin tin, filling each cup almost to the top.
⏱️ 3 min - 12
Preheat your oven to 180°C. Bake the egg tarts for 25-30 minutes, or until the pastry is golden brown and the custard is set with some caramelized spots on top.
⏱️ 30 min•🌡️ 180