Ingredient and Portion
Portuguese Egg Tarts 葡撻
Submit Recipe
1
82441
0
From Macau.com Submit
Baking pastry is the kind of cooking that feels most like doing magic. You take a short list of simple ingredients and transform them into a totally new, beautiful, delicious form. This isn’t Lord Stow’s recipe—try it when you feel like making your own magic at home. Don’t be afraid to experiment with variations if inspiration strikes while you’re cooking—remember that Lord Stow’s great tarts resulted from his creative combination of Portuguese and English elements.
Average
80 mins
3 large egg yolks
½ cup cream
½ cup milk
50 grams sugar
1 teaspoon vanilla extract
1 package of ready to use puff pastry, thawed
100 grams of unsalted butter, melted
½ cup cream
½ cup milk
50 grams sugar
1 teaspoon vanilla extract
1 package of ready to use puff pastry, thawed
100 grams of unsalted butter, melted
Method
Custard:
1. In a small pot, heat the milk over a low flame. Add the sugar and allow it to dissolve in the milk. Remove from heat and set aside.
2. In a mixing bowl, whisk together the cream, vanilla extract and egg yolks. Whisk constantly while slowly adding the milk and sugar mixture. Whisk until all the ingredients are well blended. Set aside in the refrigerator.
Pastry:
1. Take a sheet of puff pastry and paint melted butter on one side. Fold the sheet in half.
2. With a pastry roller, roll the folded pastry so that it flattens out to its original size.
3. Prepare two more sheets of puff pastry the same way.
4. Roll the three sheets into three separate cylinders. Slice the cylinders into discs a few millimeters thick. The rolled layers of dough and butter will appear like tree rings inside the pastry cylinders.
5. In a muffin pan, use your thumb to mold the sliced discs of pastry into the bottom of each muffin cup. Don’t press the dough too thin. It should be about three millimeters thick.
Egg Tarts:
1. Set the oven to 180° C.
2. Remove the custard mix from the refrigerator. Fill each of the pastry shells 80% full of custard.
3. Once the oven is ready, insert the tray of egg tarts and allow it to bake for 13 minutes.
4. Switch the oven to broil and brown the egg tarts for another 3 minutes.
5. Remove the tarts from the oven and allow them to cool a bit.
6. Serve the tarts while they’re still warm.
1. In a small pot, heat the milk over a low flame. Add the sugar and allow it to dissolve in the milk. Remove from heat and set aside.
2. In a mixing bowl, whisk together the cream, vanilla extract and egg yolks. Whisk constantly while slowly adding the milk and sugar mixture. Whisk until all the ingredients are well blended. Set aside in the refrigerator.
Pastry:
1. Take a sheet of puff pastry and paint melted butter on one side. Fold the sheet in half.
2. With a pastry roller, roll the folded pastry so that it flattens out to its original size.
3. Prepare two more sheets of puff pastry the same way.
4. Roll the three sheets into three separate cylinders. Slice the cylinders into discs a few millimeters thick. The rolled layers of dough and butter will appear like tree rings inside the pastry cylinders.
5. In a muffin pan, use your thumb to mold the sliced discs of pastry into the bottom of each muffin cup. Don’t press the dough too thin. It should be about three millimeters thick.
Egg Tarts:
1. Set the oven to 180° C.
2. Remove the custard mix from the refrigerator. Fill each of the pastry shells 80% full of custard.
3. Once the oven is ready, insert the tray of egg tarts and allow it to bake for 13 minutes.
4. Switch the oven to broil and brown the egg tarts for another 3 minutes.
5. Remove the tarts from the oven and allow them to cool a bit.
6. Serve the tarts while they’re still warm.
Recommend
You might be also interested in...
Top