Crispy Portuguese Egg Tarts
Crispy Portuguese Egg Tarts
Easy Homemade Portuguese Egg Tart Recipe
Experience the delightful crunch and creamy custard of authentic Portuguese Egg Tarts! This recipe is simplified for home bakers. For detailed instructions on making the filling, ingredients, and helpful tools, please refer to the YouTube video description and ‘See More’ section. Enjoy!
Tart Dough (for 7-8 tarts)- 50g cake flour
- 50g bread flour
- 30g cold unsalted butter, diced
- 40ml cold water
- 2g sugar
- 1g salt
- 45g softened unsalted butter, creamed
Filling- 4 egg yolks
- 70g sugar
- 10g cake flour
- 150g heavy cream
- 120g whole milk
- 5g vanilla bean paste (or vanilla extract)
- 1 pinch salt
- 4 egg yolks
- 70g sugar
- 10g cake flour
- 150g heavy cream
- 120g whole milk
- 5g vanilla bean paste (or vanilla extract)
- 1 pinch salt
Cooking Instructions
Step 1
In a large bowl, combine the cake flour and bread flour. Add the diced cold unsalted butter. Use your fingertips or a pastry blender to cut the butter into the flour until it resembles small peas.
Step 2
In a small bowl, dissolve the sugar and salt in the cold water. Stir well until fully incorporated.
Step 3
Pour the sugar water into the flour and butter mixture. Gently mix with a spatula or your hands until just combined and a dough forms. Be careful not to overwork the dough.
Step 4
Lightly flour your work surface. Roll out the dough into a thin rectangle, about 2-3mm thick.
Step 5
Spread 1/3 of the softened, creamed butter evenly over the rolled-out dough, reaching close to the edges.
Step 6
Fold the dough into thirds (like folding a letter). Wrap it in plastic wrap and refrigerate for 1 hour to chill the butter again.
Step 7
After chilling, unwrap the dough and roll it out thinly into a rectangle again. Spread another 1/3 of the creamed butter evenly over the surface.
Step 8
Fold the dough into thirds again. Wrap in plastic wrap and refrigerate for at least 30 minutes. Repeating the folding process helps create flaky layers.
Step 9
Finally, roll out the dough one last time and spread the remaining 1/3 of the creamed butter over it, leaving a small border. Starting from one long edge, tightly roll up the dough into a log shape.
Step 10
Wrap the log tightly in plastic wrap to help it hold its shape, then refrigerate for 30 minutes. This makes the dough firm and easier to slice.
Step 11
Remove the chilled dough log and slice it into 7-8 equal portions, about 1.5cm thick. Place each slice cut-side up into muffin tins or tart molds. Gently press the dough with your fingers to line the bottom and sides of the mold thinly and evenly.
Step 12
Fill the prepared tart shells generously with the prepared custard filling. Bake in a preheated oven at 180°C (350°F) for approximately 25-30 minutes, or until the tops are golden brown. (For detailed filling instructions, please refer to the YouTube video description. Thank you!)
Step 13
Serve warm for the best crispy outside and creamy inside experience. Enjoy your delicious egg tarts!
