How to Make Portuguese Egg Tarts (with from scratch Puff Pastry!!!)
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.
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.
Cut 80 grams of cold butter into four equal pieces and wrap in plastic wrap, refrigerate for at least 30 minutes.
In a bowl, combine 1 cup of all-purpose flour, a pinch of salt, and 12 grams of softened unsalted butter. Cut the butter in until crumbly.
Gradually add 65 grams of cold water and mix until a rough mixture forms, then knead until slightly soft.
Let the dough rest for 15 minutes.
Roll out the chilled butter into a 4x4 inch square and refrigerate until ready to use.
Roll the rested dough into a 12x12 inch square, place the cold butter in the center, and fold the corners over the butter.
Roll the dough into a 5x12 inch rectangle, fold into thirds, and chill for 30 minutes. Repeat this process for a total of six turns, chilling overnight after the last turn.
The next morning, roll the dough into a 9x14 inch rectangle, cut in half, and stack the two halves.
Cut the stacked dough into six equal pieces and roll each into a 2-3 cm thick round circle.
Place the circles into muffin tins and chill while preparing the custard.
In a jug, mix 1 egg, 2 tablespoons of white sugar, and 16 milliliters of milk, then strain through a sifter.
Add 60 milliliters of heavy cream to the mixture and combine thoroughly.
Pour the custard into the puff pastry shells and bake at 425°F for 25 minutes, or until the tops are caramelized.
If necessary, bake for an additional 2 minutes on the top rack for better caramelization.
Let cool for 10 minutes before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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