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Portuguese Egg Tarts


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


Quick Puff Pastry Tart Dough:

  1. 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.

  2. Roll out to 1/2 inch in thickness. Fold dough into thirds and turn it a quarter to the right.

  3. 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.

  4. Repeat rolling and folding four more times. Its best to chill after every two turns.

Custard Filling:

  1. 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.

  2. Roll out puff pastry into a log. Portion out 30 g balls of dough. Use scaled dough to line muffin tin.

  3. 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.