Portuguese Egg Tarts
Portuguese Egg Tarts
Ingredients
- 1 sheet puff pastry
- 300 ml milk
- 300 ml thickened cream
- 100 grams caster sugar
- 1 cinnamon stick
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon cornflour
Instructions
- 1
Unroll the sheet of puff pastry. Tightly roll the puff pastry sheet into a log.
⏱️ 2 min
- 2
Cut the rolled pastry into 12 equal pieces. Place each piece of cut pastry into a muffin tin.
⏱️ 3 min
- 3
Using wet thumbs, press each pastry piece into the muffin tin to form a cup shape, ensuring the sides are evenly covered.
⏱️ 5 min
- 4
Freeze the pastry-lined muffin tin for 15 minutes.
- 5
In a saucepan, combine the milk, thickened cream, caster sugar, and cinnamon stick. Heat the mixture over medium heat until the sugar dissolves and the mixture is steaming. Do not allow the mixture to boil.
⏱️ 7 min
- 6
In a separate bowl, whisk together the egg yolks and vanilla extract until well combined.
⏱️ 2 min
- 7
Add the cornflour to the egg yolk mixture and whisk until it is completely smooth and lump-free.
⏱️ 2 min
- 8
Gradually pour the warm milk mixture into the egg yolk mixture while continuously whisking to temper the eggs and prevent scrambling.
⏱️ 3 min
- 9
Strain the combined custard mixture back into the saucepan to ensure a smooth consistency.
⏱️ 1 min
- 10
Cook the strained custard over low heat, stirring constantly, until it thickens to a desired consistency. Remove the cinnamon stick from the thickened custard.
⏱️ 5 min
- 11
Preheat your oven to 200°C.
⏱️ 10 min•🌡️ 200
- 12
Pour the prepared custard mixture evenly into the frozen pastry shells in the muffin tin.
⏱️ 2 min
- 13
Bake for 20-25 minutes, or until the tops of the tarts are golden brown and beautifully blistered.
⏱️ 25 min
- 14
Allow the Portuguese egg tarts to cool completely before serving.
Kitchen Tools
Nutrition Facts (per serving)
Portuguese Egg Tarts
- 1 sheet puff pastry
- 300 ml milk
- 300 ml thickened cream
- 100 grams caster sugar
- 1 cinnamon stick
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon cornflour
Instructions
- 1
Unroll the sheet of puff pastry. Tightly roll the puff pastry sheet into a log.
⏱️ 2 min - 2
Cut the rolled pastry into 12 equal pieces. Place each piece of cut pastry into a muffin tin.
⏱️ 3 min - 3
Using wet thumbs, press each pastry piece into the muffin tin to form a cup shape, ensuring the sides are evenly covered.
⏱️ 5 min - 4
Freeze the pastry-lined muffin tin for 15 minutes.
- 5
In a saucepan, combine the milk, thickened cream, caster sugar, and cinnamon stick. Heat the mixture over medium heat until the sugar dissolves and the mixture is steaming. Do not allow the mixture to boil.
⏱️ 7 min - 6
In a separate bowl, whisk together the egg yolks and vanilla extract until well combined.
⏱️ 2 min - 7
Add the cornflour to the egg yolk mixture and whisk until it is completely smooth and lump-free.
⏱️ 2 min - 8
Gradually pour the warm milk mixture into the egg yolk mixture while continuously whisking to temper the eggs and prevent scrambling.
⏱️ 3 min - 9
Strain the combined custard mixture back into the saucepan to ensure a smooth consistency.
⏱️ 1 min - 10
Cook the strained custard over low heat, stirring constantly, until it thickens to a desired consistency. Remove the cinnamon stick from the thickened custard.
⏱️ 5 min - 11
Preheat your oven to 200°C.
⏱️ 10 min•🌡️ 200 - 12
Pour the prepared custard mixture evenly into the frozen pastry shells in the muffin tin.
⏱️ 2 min - 13
Bake for 20-25 minutes, or until the tops of the tarts are golden brown and beautifully blistered.
⏱️ 25 min - 14
Allow the Portuguese egg tarts to cool completely before serving.