You may also like these spinach feta muffins, very easy to bake and super delicious!
And then he went and made it happen. A few months after this conversation, he actually brought some egg tarts from back home and I tried them. They were custardy, sweet, and true to his word, delicious.
I had no more excuses to not bake some Portuguese egg tarts and the best opportunity came up when a bunch of were going to visit Joao and Ruth’s baby, Luke.
Imagine baking Portuguese egg tarts for the first time for a Portuguese. Go ahead, imagine that. Jitterville!
I did it and I got a huge thumbs up from Joao. He even said a lot of people in Singapore would be willing to pay for these. Hmmm…
Portuguese Egg Custard Tarts
Adapted from Not Quite Nigella
Makes 12
Ingredients:
3 egg yolks
1/2 cup sugar (I would use slightly lesser than this next time)
2 tbsp cornflour
400ml full cream milk
2 tsp vanilla extract
1 block of puff pastry sheet
How to Make Portuguese Egg Tarts
1. Grease a muffin tray and pre heat oven to 200C.
2. Place the egg yolks, sugar, and cornflour in a pan and whisk together until well combined. Slowly add in the milk and mix well with no lumps.
3. Place the pan over a medium heat and cook, stirring, until the mixture thickens and comes to the boil. Let it simmer for 2-3 mins, then remove from heat and add the vanilla extract.
4. Transfer the custard to a bowl, cover, and let it cool.
5. Thaw the puff pastry sheet and roll to about 1/2″ thickness on a floured surface. Roll it from the width-side tightly and cut into small discs. Roll each disc (flouring the surface sufficiently) to the rough size of the muffin tray.
6. Lay each rolled out disc into the muffin tray, pour the cooled custard to about 3/4 level and bake for about 25 mins.
The custard will bubble up during baking, don’t worry! The top of the egg tart should have brownish black patches for that authentic Portuguese egg tart look!
Sprinkle the egg tarts with cinnamon powder and serve warm.
Thank you so much for this recipe! I tried these, and they turned out great!
Being new to baking however, I added cold milk instead of hot milk, and after following the recipe above and stirring on the stove, the custard didn't thicken. I then used a last ditch effort to salvage it and added some cornflour, more cornstarch, and finally instant custard powder. I think the powder saved it, because the mixture finally thickened. It tasted really good, but the next day the 'custard' part became very cakey. Do you have any tips for making the custard thicken?
Despite all this however, it still tasted delicious, so thanks for a great recipe! 🙂
Hi I just tried your recipe and it turned out brilliantly. Your simplified style of writing along with the well captured pictures make cooking an effortless task. Kudos!!!
Cynthia
Your recipe looks wonderful and I'm sure I would enjoy them. However, the recipe doesn't fix the eggs that were portrayed in the link I clicked. That photo looked like poached eggs over a flat bread of some type. Where is that recipe?
Hi there! I'm gonna attempt the egg tarts later, but I bought normal fresh milk instead of full cream milk. Is that gonna work?
yes that's totally gonna work. hope you like the Portuguese egg tarts 🙂
hi there i'm trying to figure out what the corn flour looks like. Is the colour white or yellow? Or is it the same thing as corn starch?
yes, same thing as corn starch.
Nags, can I use heavy whipping cream here, I have a small box in my fridge and want to use it up before it expires. Please suggest!!
Thanks,
Madhu
Hey Nags,
What happened to the Easy Rasmalai recipe, it doesn't seem to come up? Your recipes look good, I'm trying out the Paneer Chilli…
the easy rasamalai recipe is right here: https://www.cookingandme.com/2008/12/quick-and-easy-rasmalai-recipe.html
they were easy to bake and delicious to taste…:) great recipe!!
You make it sound easy to cook egg tarts! I'll just go to KFC and have my egg tart fix 🙂
Eggtarts :9 yuumm.. yumm..
I do love eggtarts~
thanks for sharing 😀