Portuguese Egg Tarts
I’ve had a long time obsession with Portuguese egg tarts. Don’t get them confused with the egg tarts you normally find at dim sum. These are a little bit different and in my opinion, a whole lot better.
Its like a creme brulee but in a flaky tart instead of a boring ramekin. I’m still on the search for bakeries in Southern California that make these delicious tarts. In the meantime, I’ll keep experimenting until I make the perfect tarts.
A couple years ago, I visited my friend in Taiwan and ate too many egg tarts for my own good. I probably gained more than a handful of pounds during the short week I was there.
Taiwan has so much good food and my friend made sure to make me try all of it. And the one thing I miss more than anything are the egg tarts from KFC.
Yes, Kentucky Fried Chicken has egg tarts (unbelievable mochi and brown syrup egg tarts- google it for images). Too bad KFC in the United States only serves chocolate cake and apple pie for dessert.
Portuguese Egg Tarts
Ingredients
Quick Puff Pastry Tart Dough:
- 10 oz all-purpose flour
- 1/4 oz fine sea salt
- 8 oz unsalted butter, cut into small cubes, cold
- 5 oz ice water
Custard Filling:
- 100 grams egg yolks
- 100 grams granulated sugar
- 1/3 cup heavy cream
- 1/3 cup whole milk
- 1 1/2 teaspoons vanilla paste, or vanilla extract
Instructions
Quick Puff Pastry Tart Dough:
- Combine flour and salt. Cut butter cubes into flour. Add water and mix to form a loose dough. Dump out onto table and pat dough into a rectangle.
- Roll out to 1/2 inch in thickness. Fold dough into thirds and turn it a quarter to the right.
- Roll the folded dough into a rectangle 1/2 inch in thickness and fold into thirds again. Wrap the dough in plastic wrap and chill for 15-30 minutes.
- Repeat rolling and folding four more times. Its best to chill after every two turns.
Custard Filling:
- Beat together yolks, sugar, cream, milk, and vanilla paste with a whisk. Continue to whisk over a bain-marie until sugar has dissolved. Strain mixture.
- Roll out puff pastry into a log. Portion out 30 g balls of dough. Use scaled dough to line muffin tin.
- Divide custard mixture into prepared tart shells. Bake in a preheated 400 degree F oven for 15-20 minutes. Then 3-5 minutes in the broiler.
I bookmarked this one! Will try the recipe one of these days. I’m sure my daughters will love it!
@Tina (PinayInTexas) Thanks! Its a great recipe. I’m making variations with tapioca and palm sugar!