CHEATS PORTUGUESE EGG TARTS RECIPE | MsDessertJunkie
Recipe Information
Portuguese Egg Tarts
Cultural Context
Originating from the Belém district of Lisbon, Portuguese egg tarts were created by monks in the 18th century. These delightful pastries symbolize the fusion of culinary traditions and have become a beloved snack in Portugal and beyond. Today, they are enjoyed worldwide, often found in bakeries and cafes, showcasing their rich custard filling and flaky crust.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Coconut oil is dairy-free and lower in saturated fat.
sugar
🥗Healthier: honey
💰Cheaper: brown sugar
Honey adds flavor while being a natural sweetener.
milk
🥗Healthier: almond milk
💰Cheaper: evaporated milk
Almond milk is lower in calories and suitable for lactose intolerance.
vanilla extract
🥗Healthier: vanilla bean
💰Cheaper: vanilla essence
Vanilla bean offers a richer flavor.
Grease the muffin tins generously with butter.
In a pot, add milk and full fat cream, then heat on the stove without boiling.
In another bowl, combine egg yolks, sugar, and custard powder, then add vanilla bean paste and whisk until well combined.
Gradually add a small amount of the heated milk to the egg mixture while whisking to prevent scrambling the eggs.
Return the mixture to the pot on the stove and whisk continuously until it thickens into custard.
Transfer the custard to a bowl and refrigerate to cool.
Prepare the pastry by cutting store-bought puff pastry in half and sprinkling cinnamon and sugar in the middle before folding it over.
Roll the pastry into a log shape and cut into about 10 equal pieces.
Flatten each piece into a disc and roll out thinly with a rolling pin.
Press the rolled pastry discs into the greased muffin tins, ensuring there are no air bubbles and that the pastry goes up the sides.
Prick the pastry bases with a fork before filling them with the cooled custard, using about 2 tablespoons per casing.
Bake the tarts in the oven until they puff up, then let them sit for 5 minutes before removing them from the tins.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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