Portuguese Egg Tarts
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
30 tarts
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Calories
117 kcal
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Course
Dessert
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Cuisine
Portuguese
Portuguese Egg Tarts
Description
These Portuguese Egg Tarts begin with homemade puff pastry made by gradually folding butter into dough and chilling it to create distinct layers. The dough is rolled, folded, and rested multiple times to build flakiness before being shaped into tart shells. The filling uses a sweetened milk mixture infused with cinnamon, combined with egg yolks and flour, then strained to ensure a silky custard without lumps.
Baking at 500°F encourages a caramelized, blistered custard top characteristic of these tarts, while the puff pastry bakes to a light golden crisp. A dusting of ground cinnamon is added for extra aroma and subtle spice. Cooling slightly before removing them helps the custard set properly and keeps the edges intact.
The recipe advises using cold dough to ease handling and prevent sticking. Careful pouring of custard preserves the smooth surface. This preparation takes time but yields authentic Portuguese style egg tarts with buttery crust and creamy custard.
Ingredients
For the Puff Pastry
- 1½ ticks butter softened, unsalted
- 1¾ cups all-purpose flour plus more for dusting
- ⅔ cup water
- ¼ teaspoon kosher salt
For the Filling and Garnish
- 1 cup granulated sugar
- ⅔ cup water
- 1 cinnamon stick
- 1 cup milk plus 6 tablespoons, whole
- ½ cup all-purpose flour
- 6 egg yolk
- ground cinnamon for garnish
Instructions
- Making puff pastry: Whisk the butter until creamy, then in the bowl of a stand mixer fitted with the dough hook, combine the flour, water, and salt. Mix on low speed until the dough is sticky.
- Transfer to a well-floured work surface and shape into a 1-inch thick rectangle. Using a floured rolling pin, roll the dough into a ½-inch thick rectangle, 10 inches long. Cover with plastic wrap and let it rest for 15 minutes.
- Roll the dough into a 15-inch square, dusting with flour as needed. Spread one-third of the butter on the bottom half, leaving a 1-inch border. Fold the top over the butter, seal the edges, and roll into another 15-inch square. Spread half of the remaining butter on the bottom half, fold, seal, and roll into an 18-inch square. Spread the rest of the butter, leaving a 1-inch border. Roll the dough into a tight log, wrap in plastic, and refrigerate until firm for at least 2 hours or overnight.
- To make the filling, preheat the oven to 500°F. In a saucepan, combine sugar, water, and a cinnamon stick. Boil for 1 minute, then remove from heat and let sit until needed.
- On a floured surface, trim the dough ends and cut the log into thirty (30) ½-inch slices. Place each slice in a muffin tin or tart mold, with the cut side of the spiral facing up. Press the center with your thumb to flatten it against the bottom and sides, extending the dough slightly above the rim. Repeat with all slices and refrigerate for 10 minutes.
- Heat 1 cup plus 1 tablespoon of milk in a saucepan until it bubbles, about 4-5 minutes. In a large bowl, whisk together flour and the remaining 5 tablespoons of milk. Gradually whisk in the hot milk. Remove the cinnamon stick from the sugar syrup and whisk it into the milk mixture. Return to the saucepan and cook over low heat, whisking constantly, until thickened, about 10-12 minutes.
- Add the yolks to the mixture and whisk until well combined, then strain through a fine-mesh sieve. Pour 1½ tablespoons of the warm filling into each pastry shell.
- Bake for 15 to 20 minutes until shells are golden brown, custards are set, and tops are lightly blackened. Cool on wire racks for 5 minutes, then remove tarts, place on racks, and sprinkle with cinnamon. Serve warm.
Notes
- Keep puff pastry dough cold before rolling to ensure ease of shaping and prevent sticking.
- Strain custard filling to remove lumps for a smooth texture.
- Pour custard gently into tart shells to avoid splashing or overflowing, which can cause uneven baking.
- Let baked tarts cool briefly in pans before transferring to wire racks to set and maintain shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30tarts
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Serving | 10tarts | |
| Calories | 117kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 26mg | 1% |
| Potassium | 28mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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