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Portuguese Egg Tart

It has been donkey years since I last ate Portuguese egg tart. I remember I was still living in KL when the Portuguese egg tart was very popular. Everytime the bakery near my house comes out with a freshly baked tray of portuguese egg tart, it was instantly gone. I am sure that the novelty has since worn off but I still remember that I loved it.

So when I was browsing through one of recipe books and saw the recipe, I suddenly had a craving for Portuguese egg tart. It turned out to be a very easy recipe especially since I used the frozen ready-made puff pastry crust. The result . . . . .

Portuguese Egg Tart

The only problem I had was that I think the suggested oven temperature was a little too high for my oven. So I didn’t have the chance to let the top crust burn a little. I had to remove it early because the bottom crust was getting a little burnt. Next time I will probably lower the temperature a little. Tastewise, it was good. Will definitely make it again.

500gm puff pastry
200gm whipping cream
300gm milk
80gm sugar
3 eggs
3 egg yolks
1/4 tsp vanilla

  • Roll out the pastry to a rectangular shape. Then roll it up like a swiss roll. Chill in the fridge till firm.
  • Cook the whipping cream and milk to 70C. Stir in sugar and cook till sugar dissolves.
  • Add in the beaten eggs and egg yolks. Mix till well-blended. Add in vanilla. Set aside to cool.
  • Divide the pastry into 25gm portions. Flatten the pastry and roll it out and press into muffin mold
  • Pour the filling into the pastry and bake at 425 for 20-25 mins.

* Recipe source: Alex Goh’s Irresistible Pastry

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{ 6 comments… add one }
  • FamilyFirst September 11, 2008, 12:05 am

    this recipe looks pretty easy. for how thick or thin shd we roll out the pastry cos i think the store bought ones are already rectangular in shape? for the whipping cream and sugar, need to cook till boiling stage or just hot enough for sugar to melt? also, remove pot from fire before adding in the eggs? thanks 🙂

    Yes, the bought ones are rectanguar in shape. As the thickness, it depends on how thin u like. I just use the thickness of the bought pastry. Then I use the round cookie cutter to cut them into round shape. For the cream & sugar, no need to boil, just warm it up. Then off the fire & add the egg. Make sure you stir fast when adding the egg else the egg might cook. Hope that helps.

  • Little Corner of Mine September 11, 2008, 9:45 am

    I love Portuguese egg tarts too! Yours look good.

    Thanks, LCOM!

  • Ms.____2 be! September 11, 2008, 12:12 pm

    It’s been a while for me too since I last ate those.
    I rarely buy them because they taste just a little like regular egg tarts but it’s always fun to make some.

    It was fun making it! 🙂

  • Christy September 11, 2008, 8:13 pm

    Wow, your attempt was pretty successful the first time….I am no expert in cooking but yours looked much better than some of the Portuguese egg tarts I have seen (some even claimed from famous confectioneries or bakeries:p)

    Wow, really? Thanks for your kind words! 😛

  • Joyce November 13, 2009, 10:19 pm

    Hi! I’m hoping to make some for the first time this weekend (I don’t know where to find Portuguese egg tarts where I live). I came across your page while Googling for a recipe. Could you tell me the yield from this recipe? I also bought 500gm of frozen puff pastry but I am not sure how many tarts I can end up getting. Thanks!

  • Joyce November 13, 2009, 10:33 pm

    LOL Sorry, I think I’ve found my answer: 500gm pastry divide into 25gm portions. =)

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