Portuguese Egg Tarts

Portuguese Egg Tarts
Delicious or No ?

Looking to cook something interesting for your breakfast. Then this could turn out to be the best options Go with Portuguese Egg Tarts, super easy to make does not require blenders or mixers. You don’t have to spend a lot of time to get this served. Even the whole whole recipe is easy as a pie.

After getting cooked the tarts turns out to be deliciously soft and silky. Just make sure to give full attention and don’t skip and step in between and you will be good at the end.

Makes 10 small tarts or 6 jumbo tarts.

Ingredients

250g of frozen puff pastry (for making desserts, not the kind for savoury tarts)
6 extra large egg yolks
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup of heavy cream
1/2 cup of whole fresh milk

Method

Preheat the oven to 200°C. Use a oven thermometer if you are unsure if your oven is efficient. If using a fan-forced oven, reduce temperature to 180°C.

Thaw the pack of frozen pastry.

Portuguese Egg Tarts

Separate the egg yolks from whites and place the yolks in a large bowl.

Portuguese Egg Tarts

Add 1/4 cup caster sugar.

Portuguese Egg Tarts

Using a handheld whisk, whisk well to combine.

Portuguese Egg Tarts

Add 1/2 teaspoon of vanilla extract. Use the good stuff as flavours are very delicate in this recipe.

Portuguese Egg Tarts

Whisk well to combine.

Portuguese Egg Tarts

Add 1/2 cup of heavy cream. It’s the thick stuff.

Portuguese Egg Tarts

Add 1/2 cup of fresh whole milk. Whisk well to combine.

Portuguese Egg Tarts

The mixture should be rather frothy by now. Strain the mixture through a sieve to remove the bubbles and rough egg or cream bits.

Portuguese Egg Tarts

The mixture should look deliciously silky now. Set aside.

Portuguese Egg Tarts

Grease a muffin pan with melted butter. I made jumbo sized tarts, so I used a 6 muffin pan.

Portuguese Egg Tarts

The pastry should be thawed by now. The pastry usually come in sheets. Roll them up in a tight roll.

Portuguese Egg Tarts

Divide and cut into 6 pieces for jumbo size tarts, or 10 pieces for regular tarts.

Portuguese Egg Tarts

Place each piece of pastry in muffin pan, ensuring that the folded layers are sitting stacked. Using your fingers, press the pastry downwards into the pan without breaking the layers. These layers give us those hundreds of layers of flakey pastry later, so we don’t want to break them.

Portuguese Egg Tarts

Wet your fingers with some melted butter. Using your thumbs, press the pastry to fit the muffin cups. I like to make them about 2-3mm thick.

Portuguese Egg Tarts

Here’s what they look like when they are ready to be filled with the egg mixture.

Portuguese Egg Tarts

Fill each pastry cup with the egg mixture till it’s almost filled, but not fully.

Portuguese Egg Tarts

The tarts are now ready to be baked.

Portuguese Egg Tarts

Place the tarts in the oven for 20-25 mins for regular tarts, and 25-30mins for jumbo tarts. Watch the tarts.

Portuguese Egg Tarts

The tarts should rise and form a very dark brown skin on the surface. That’s expected. Leave them alone. Try not to open the oven door and do not attempt to cover the tarts with aluminium foil. That would ruin the appearance of the tarts later.

Portuguese Egg Tarts

As you pull the tray of the oven, jiggle it a little. If the centre of the tarts look set, then they are done. If they look like they are still liquidy, leave it in the oven for a while longer.

They are traditionally almost black on top when they are done. I’ve undercooked them a little for the sake of photography.

When the tarts are done, leave them to cool for 15 mins in the pan. The tops of the tarts will sink and the brown skin will start to crack.

Portuguese Egg Tarts

Gently transfer the tarts with an offset spatula on to a cookie rack to finish off the cooling process.

Portuguese Egg Tarts

Start digging into one while they are fresh and warm!

Portuguese Egg Tarts

IMPORTANT NOTES –

(1) I used free range organic eggs and the tarts didn’t taste as eggy as commercial ones. If you like the strong eggy taste, try using barn (non-caged) eggs instead. I also used eggs that were categorised as “Extra Large”. They are approximately 70-75g in weight. If you use smaller eggs, just add an additional one.

(2) I used thick heavy cream. You can find it in stores in the butter/sour cream section and it’s usually labelled as double cream, thickened cream or heavy cream.

(3) Use only whole fresh milk.

(4) Use good quality frozen pastry. The kind that taste lusciously buttery are the best.

(5) Make sure your oven is efficient. It is important to have a oven that’s cooking at 200°C so that the pastry can crisp up nicely while the egg custard is cooking. The oven cannot be too hot else the top of the tarts would be burnt or too brown. Use the lowest shelf to bake in your oven. If the tops of the tarts threaten to look overly dark and the tarts don’t look done yet, change the oven settings to bottom heat only and continue to bake as per indicated time.

(6) Try NOT to open the oven to check until the tarts are done. Constant opening and closing of the oven door would cause the tarts to rise and sink, resulting in cracks on the top skin, like mine in the photos here. I couldn’t resist. I hope you can! Good luck!

(7) To warm up cold tarts, preheat the oven to 160°C and heat the tarts for 10 to 15 mins.

Source Story of Bing Cooking

  • Hi it’s me, I am also visiting this web site daily,
    this site is genuinely good and the visitors are genuinely sharing
    good thoughts.

    Up or Down?
  • I just like the helpful information you supply
    for your articles. I’ll bookmark your weblog and
    test again right here frequently. I am relatively certain I’ll learn a lot of new stuff right right here!
    Good luck for the next!

    Up or Down?
  • Hi there to every one, it’s in fact a fastidious for me to visit this website, it consists of useful Information.

    Up or Down?
  • There’s definately a great deal to find out about this issue.
    I love all the points you made.

    Up or Down?
  • Howdy! I understand this is sort of off-topic but I had to
    ask. Does building a well-established website
    like yours take a large amount of work? I am completely new
    to running a blog but I do write in my journal daily.
    I’d like to start a blog so I can easily share my experience and feelings online.
    Please let me know if you have any kind of recommendations
    or tips for new aspiring blog owners. Appreciate it!

    Up or Down?
  • I think this is among the most significant info
    for me. And i’m glad reading your article. But want to remark on some
    general things, The site style is perfect, the articles is really
    nice : D. Good job, cheers

    Up or Down?
  • If you desire to get a good deal from this post then you have to apply these methods to your won webpage.

    Up or Down?
  • Hi there friends, its fantastic post regarding educationand completely defined, keep
    it up all the time.

    Up or Down?
  • Helpful information. Fortunate me I found your website unintentionally, and I am surprised why
    this accident did not came about in advance! I bookmarked it.

    Up or Down?
  • These are genuinely enormous ideas in about blogging. You have touched some good points
    here. Any way keep up wrinting.

    Up or Down?
  • Hi, this weekend is fastidious in favor of me, because this
    time i am reading this great informative article here at my residence.

    Up or Down?
  • Hi! Do you use Twitter? I’d like to follow you if that would be ok.
    I’m definitely enjoying your blog and look forward to new posts.

    Up or Down?
  • Hello, Neat post. There is an issue with your site in internet explorer,
    might check this? IE still is the marketplace chief and a huge section of people will omit
    your great writing due to this problem.

    Up or Down?