Portuguese Egg Tart
Portuguese Egg Tart
Ingredients
For the Egg Filling
- 250 ml full cream milk
- 200 ml whipping cream
- 2 egg yolks
- 1 egg
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla essence, as needed
For the Tart Shells
- 1 instant prata
Instructions
- 1
In a medium bowl, combine the egg yolks, whole egg, whipping cream, full cream milk, and granulated sugar. Whisk thoroughly until all ingredients are well combined and the sugar has dissolved.
⏱️ 3 min
- 2
Add about 1/2 teaspoon of vanilla essence to the egg mixture and whisk again to incorporate.
⏱️ 1 min
- 3
Sift the egg mixture through a fine-mesh sieve into another clean bowl. This step helps to remove any lumps and ensures a smooth custard. Set the sifted mixture aside.
⏱️ 2 min
- 4
Take one instant prata and unroll it from its plastic packaging. Tightly roll the prata from one end to the other to form a log.
⏱️ 2 min
- 5
Using a knife, cut the rolled prata log into 4 roughly equal parts.
⏱️ 1 min
- 6
Take one part of the cut prata log and gently squish it from the bottom with your fingers. This technique helps in rolling it out evenly.
⏱️ 1 min
- 7
Using a rolling pin, flatten the squished prata part into a circular shape, aiming for a thickness of approximately 1mm. It should be thin enough to fit into a tart mold but not so thin that it tears easily.
⏱️ 3 min - 8
Carefully place the flattened prata into a small, round, fluted foil tart mold. Press it gently to ensure it covers the bottom and sides of the mold, making sure it sits securely. Repeat this process for the remaining 3 prata pieces.
⏱️ 4 min
- 9
Preheat your oven to 200°C (with top and bottom heat) or your air fryer to 200°C.
⏱️ 5 min•🌡️ 200
- 10
Pour the prepared egg mixture into each prata-lined tart mold. To prevent air bubbles, pour the mixture over the back of a spoon, filling each tart until the custard is level with the top edge of the prata shell.
⏱️ 3 min
- 11
If using an oven, bake the egg tarts for 20 minutes at 200°C, or until the custard is set and the tops are golden brown with characteristic dark spots. If using an air fryer, cook for 18-20 minutes at 200°C.
⏱️ 20 min•🌡️ 200
- 12
Once baked, carefully remove the egg tarts from the oven or air fryer. Let them cool down on a wire rack for at least 15 minutes before serving to allow the custard to fully set and for easier handling.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Portuguese Egg Tart
For the Egg Filling
- 250 ml full cream milk
- 200 ml whipping cream
- 2 egg yolks
- 1 egg
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla essence, as needed
For the Tart Shells
- 1 instant prata
Instructions
- 1
In a medium bowl, combine the egg yolks, whole egg, whipping cream, full cream milk, and granulated sugar. Whisk thoroughly until all ingredients are well combined and the sugar has dissolved.
⏱️ 3 min - 2
Add about 1/2 teaspoon of vanilla essence to the egg mixture and whisk again to incorporate.
⏱️ 1 min - 3
Sift the egg mixture through a fine-mesh sieve into another clean bowl. This step helps to remove any lumps and ensures a smooth custard. Set the sifted mixture aside.
⏱️ 2 min - 4
Take one instant prata and unroll it from its plastic packaging. Tightly roll the prata from one end to the other to form a log.
⏱️ 2 min - 5
Using a knife, cut the rolled prata log into 4 roughly equal parts.
⏱️ 1 min - 6
Take one part of the cut prata log and gently squish it from the bottom with your fingers. This technique helps in rolling it out evenly.
⏱️ 1 min - 7
Using a rolling pin, flatten the squished prata part into a circular shape, aiming for a thickness of approximately 1mm. It should be thin enough to fit into a tart mold but not so thin that it tears easily.
⏱️ 3 min - 8
Carefully place the flattened prata into a small, round, fluted foil tart mold. Press it gently to ensure it covers the bottom and sides of the mold, making sure it sits securely. Repeat this process for the remaining 3 prata pieces.
⏱️ 4 min - 9
Preheat your oven to 200°C (with top and bottom heat) or your air fryer to 200°C.
⏱️ 5 min•🌡️ 200 - 10
Pour the prepared egg mixture into each prata-lined tart mold. To prevent air bubbles, pour the mixture over the back of a spoon, filling each tart until the custard is level with the top edge of the prata shell.
⏱️ 3 min - 11
If using an oven, bake the egg tarts for 20 minutes at 200°C, or until the custard is set and the tops are golden brown with characteristic dark spots. If using an air fryer, cook for 18-20 minutes at 200°C.
⏱️ 20 min•🌡️ 200 - 12
Once baked, carefully remove the egg tarts from the oven or air fryer. Let them cool down on a wire rack for at least 15 minutes before serving to allow the custard to fully set and for easier handling.
⏱️ 15 min