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Friday, May 30, 2014

Easy Portuguese egg tarts 简易葡式蛋塔

I have to clear the store-bought puff pastry and dairy whipping cream before they expired. So I try made these easy version of Portuguese tarts instead of the earlier version. Using store-bought puff pastry to make the case, it was a breeze and so quick can enjoy this yummy Portuguese egg tarts at home.

See these simple steps!

make sure the dough is seam side up!
The egg custard was so good, sweetness just right, and love the caramel and burnt on top!

The outer case was crispy but inside was slightly wet ( I guess due to wet egg custard has penetrate the pastry)

After this post, we are going to visit this place which famous for their Portuguese egg tarts ^_^. See you all in one week time.
** updated on 6th June 2014- After I tried the real Portuguese egg tarts at Macau that has thin and crispy crust. I realized that I have to reduce the pastry amount per tart in below recipe. Next time, I will try to divide maybe to 9pcs per pastry sheet.

Easy Portuguese egg tarts 简易葡式蛋塔
*makes 6 egg tarts

50g egg yolks (about 3 eggs)
25g sugar
60g full cream milk
100g dairy whipping cream
1/4tsp vanilla essence ( I replaced with Cointreau)
1 sheet store-bought puff pastry 10”x10”, thawed (I used Pampas brand) 


  1. Mix all ingredients together, stir to mix well. Strain the mixture.
  2. Roll up puff pastry like a swiss roll, equally divide into 6 pcs.
  3. Place the pastry on the prepared muffin pan, seam side up, slow press the pastry to fill the whole cavity.
  4. Pour egg mixture into pastry case (about 90% full).
  5. Bake in a pre-heated oven 180C for 30mins, then increase to 190C ( top heat only) for 5-8mins until caramelized.
Recipe adapted from stepwongkitchen

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen from My little favourite DIY, hosted by Tze of Awayofmind Bakery House.


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