ASMR Portuguese Egg Tarts From Scratch | Crispy Puff Pastry & Creamy Custard Recipe
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.
In a mixing bowl, whisk together flour and salt.
Add the chilled, cubed butter and rub into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Drizzle in 7 tbsp of cold water, mixing with a fork until the dough begins to come together. Add a little more water if necessary, just enough to form a cohesive dough.
Turn the dough out onto a lightly floured surface. Roll into a 6x15 inch rectangle. Perform a book fold by bringing one short end toward the centre, then the other over it, like folding a letter. Wrap in plastic and chill for 1 hour.
Roll out to 6x15 inches, fold as before, and chill for another 30 minutes.
Roll out to 6x15 inches, fold again, then roll into a final 10x12 inch rectangle. Roll up the dough tightly from the long side, wrap in plastic, and refrigerate for 30 minutes or overnight.
In a saucepan, combine heavy cream, sugar, milk, egg yolks, corn starch, and vanilla extract. Whisk until sugar dissolves.
Place over medium-low heat, whisking constantly, until it thickens enough to coat the back of a spoon but is still pourable. Remove from heat and continue whisking until the mixture cools slightly. Sift and let cool completely.
Preheat your oven to 230°C (446°F).
Slice the chilled pastry log into 12 equal pieces. Press each into lightly greased tart molds or cupcake pans, forming thin shells.
Spoon the cooled custard into each pastry shell, filling nearly to the top.
Bake for about 20 minutes. If the pastry or custard begins to brown too quickly, turn off the oven and allow the tarts to finish cooking in the residual heat for an additional 10 minutes.
Remove from the oven, let cool in the pan for 15 minutes, then transfer to a wire rack.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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