With 1000+ midterms over (but with 9000+ next week), i found some time to make some portuguese egg tarts ((: they’re really easy to make! the puff pastry took an hour with all the freezing etc and the custard took about an hour too. but you see, you can do the custard when you’re freezing your puff pastry, just make sure you don’t get impatient like i did and burn your custard )): but heres the recipe!
Adapted from pleasuremonger
Portuguese Egg Tart
165g all purpose flour
Pinch of salt
165g unsalted butter, cut into 1/2 cm slices, cold
7-8 tablespoons iced water
150ml heavy whipping cream
Pinch of salt
60g caster sugar
3 whole eggs
3 egg yolks
1 tsp vanilla extract (optional)
1 tsp condensed milk (optional)
Weigh the flour and cut the butter while weighing it. Add in the salt. Use a knife (or a fork) and cut up the butter into small pieces (the biggest should be about the size of a pea). Add in water a tablespoon at a time. For the first few (perhaps up till 4), you could just use your knife to mix it, for the last few tablespoons, use your hand. Add just enough water to bind the dough (the butter should still be in visible chunks). Cling wrap the dough and freeze it for 15minutes (here you can prepare the ingredients you need for the custard).
After you take out the dough, roll it out into a square shape on a surface dusted with flour. I didn’t have a rolling pin so i used my palms and my biceps! After you get the dough into a square shape, fold the dough in 1/3 sections (which means top to 2/3 point, then bottom to 1/3 point) so that you get 3 layers each time you fold it! Roll it out again, and then fold again (doesn’t matter which direction you fold btw, you can do right and left if you like). Do it at least 3 times. I did about 5 times before I felt the butter was going to melt (YOU DON’T WANT IT TO MELT!). The folded layers of butter will help create separate layers of pastry when you put it in the oven. Then roll the dough up length wise into until it looks like a swiss roll. Freeze it for another 15 minutes (maybe you could start heating up the milk/cream while waiting here.. i know im super efficient :p).
Grease the holes in the muffin tray with butter. Cut the roll (like how you will cut a swiss roll) into about 30g portions (depends how thick you like you egg tart pastry). Face the cut portion down, so that you have a circle (with a swirl pattern) on top facing you. Roll it out until it fits into the muffin tray hole and perhaps even slightly over the edge of the hole. Place the muffin tray into the freezer for another 15mins (or however long you take for the rest of the custard, here is when you should preheat your oven to 410F as well).
Lightly beat the eggs egg yolks together and set aside. In a saucepan, dissolve sugar in milk and cream. Do not bring this to boil. Add the beaten eggs. Keep stirring while cooking on low for about 5 minutes, you should be able to feel the heat when you place your hand above the pan. Make sure the pan isn’t too hot as the eggs might scramble. Set it aside to cool.
Spoon about 2 tablespoon of the custard into each of the pastry-covered holes in the muffin tray (each should be 2/3 full). Put them into the oven and bake at 410F for about 18mins (i let it bake for 20 in my oven) and then use the broiler function for 2 more minutes (5minutes for mine because it only browned slightly after 2 minutes). Remove the tarts from the oven and let cool slightly (1min). Then take them out of the muffin tray so the pastry can cool properly as well! Then EAT THEM UP!