December 30, 2005

Wannabe Portuguese Egg Tarts

I've never eaten an egg tart. In fact, I've never actually seen an egg tart in person. But, I have seen them posted all over Flickr and my appetite for these delicious, eggy little tarts was just too much. I had to try them. But, how to make them?





First off - These are no where near close to the real thing - I know I have no basis to know, but visually and ingredient wise, I know these are but a knock off of the real thing. But-- They are very tasty and very easy to make. So I will consider it a trade until I happen to have the real thing.

Also - I was fresh out of regular pastry puff so I altered this recipe using puff pastry *shells* and will show you my technique, as well as the original recipe. Enjoy!

Portuguese Egg Tarts (My Revision)
Makes 6 Tarts



1/2 cup milk
1 1/2 T. cornstarch
1 tsp. vanilla extract or 1/2 vanilla bean
1/2 c. white sugar
3 egg yolks
1 package frozen puff pastry shells (6 shells come to a typical package)



Bake puff pastry shells at indicated temperature (about 400 degrees F), but only for 10 minutes. While baking, prepare the custard. In a saucepan, combine the milk, cornstarch, vanilla and sugar. Stirring constantly, bring up to a medium heat until thickened. Place egg yolks in a medium bowl. Slowly whisk 1/2 of milk mixture into the egg yolks. Gradually add the egg yolk mixture back into the remaining milk mixture, whisking constantly.


After 10 minutes, take puff pastry shells out of the oven and cut off the tops of the middle part of the shell. Fill with custard to the brim of each shell. Return to oven for approximately 10 minutes. (At this point I turned off the oven and let them sit for about 10 more minutes, I would recommend doing this) Serve and enjoy!

Original Portuguese Egg Tarts Recipe
Makes 12 Tarts - Recipe from Allrecipes.com



1 cup milk
3 T. cornstarch
1/2 vanilla bean
1 c. white sugar
6 egg yolks
1 (17.5 oz) package frozen puff pastry, thawed


1.Preheat oven to 375 degrees F. Lightly grease 12 muffin cups and line bottom and sides with the puff pastry.


2. In a saucepan, combine milk, cornstarch, vanilla bean and sugar, stirring constantly until thickened. Place egg yolks in a medium bowl. Slowly whisk 1/2 of milk mixture into the egg yolks. Gradually add the egg yolk mixture back into the remaining milk mixture, whisking constantly. Cook for 5 minutes, or until thickened. Remove the vanilla bean.


3. Fill pastry lined muffin cups with mixture and bake in preheated oven for approximately 20 minutes, or until crust is golden brown and filling is lightly browned on top.


I'm not sure if these are typically eaten warm, room temp or cold, but any way you serve them, they taste great to me!
A year ago today...Nigella's Mini Lime Syrup Sponges.