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 . . . . .
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
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