Protuguese Egg Tart [葡式蛋挞]

Portuguse Egg Tart 

Tak has been buying egg tart for afternoon tea lately, thought that it may be a good excuse for me to make some. As usual, searched through the net and found plenty of egg tart recipes. Finally I settled on this Portuguese egg tart (葡式蛋挞) recipe found on a website from Hong Kong. But then, I was too lazy to make my own pastry used the frozen pastry from supermarket instead. However, I have included the ingredients and directions of making pastry.
Portuguese Egg Tart

Ingredients: 
Pastry A:
2 ½ cup cake flour
1 tbsp milk powder

Pastry B:
2 tbsp shortening
¼ tsp salt
1 egg
1/3 cup ice water

Pastry C:
¾ cup butter (room temperature, cut into 3mm thick)

Egg Mixture:
¼ cup castor sugar
¼ cup full cream milk
¼ cup whipping cream
3 egg yolks
¼ teaspoon vanilla extract

Method (Pastry):
  1. Sift ingredients A into a mixing bowl, make a well in the middle and add in ingredients B. Mix until it forms into a smooth ball.
  2. On a slightly floured surface, roll out dough into a big rectangle.
  3. Arrange butter pieces on half of the dough, fold another half dough over to wrap the butter. Flatten the dough with fingers.
  4. Roll out the dough into a rectangle. Cover dough with plastic wrap and let rest for 30 minutes.
  5. Fold dough into 3 folds, roll out into a rectangle and rest for another 30 minutes. Repeat this step for another 2 times.
  6. On slightly floured surface, roll out the dough into 2mm thick rectangle then roll it up to form a rod. Ready to use.
Method (Tart):
  1. Preheat oven to 200C.
  2. Cut 6 pieces of pastry, 25gm each. Press each piece into a slightly greased muffin tin. Use a fork to prick holes at the base of the pastry. Set aside.
  3. Put all ingredients for egg mixture in a medium mixing bowl and mix well.
  4. Fill each pastry in the muffin tin with 3/4 full of egg mixture.
  5. Bake for 20 minutes. Let cool on the rack for about 10 minutes before turning out.

    Portuguse Egg Tart

Comments :

2 comments to “Protuguese Egg Tart [葡式蛋挞]”
Patrick said...
on 

Hi, I just bought these awesome little tart pans to bake these in. I like the fact that ur egg tarts were bright yellow, did you add more milk since you did not add whipping cream?? And did they taste as good? =)

Lydia said...
on 

Hi Patrick,
I did not add more milk. Used full cream milk, so tasted close to the real deal. Of course, it will be creamier if you using whipping cream.

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