Tuesday, October 21, 2014

Portuguese Egg Tart

I have a sudden crave for Portuguese Egg Tarts , thought I will bake some for afternoon tea. I have tried Amy Beh's and Alex Goh's recipe,  I wanted to try something different. I searched for one in Kitchen Caper and found this recipe shared by Gina . Her custard base ingredients are slightly different. She used thicken cream instead of milk and her sugar is much lesser than those I have tried. A very good one indeed and I love the short crust pastry...is so crispy and buttery  custard...smooth and creamy. I added a teaspoon of vanilla essence for a more fragrant tart. The delicious scent of vanilla filled the kitchen as I opened the oven door ..Mmmm... even Bear Bear's hunger pang was aroused by the buttery smell of freshly baked pastries :))  I could hear her whinning and making growling sound like telling me she is hungry......haha my imagination working overtime!  This is by far the best Portuguese Egg Tart that I have baked which turned out nice. WB said it was delicious......hmmm from a man who seldom gives praises....it must be really good then :))))

It is easy to make and this recipe is a keeper for sure and I will bake again when my Piggies are back for their holidays :) I love to pamper my kids..homebaked stuff are what they crave for since leaving home :p which is a good sign...it just means they miss my baking and cooking LOL!

Portuguese Egg Tart ( Gina from KC)
( I halved the recipe )

Ingredients for Short Crust Pastry dough :

300g plain flour
60 ml milk (UHT milk)
150 g cold butter (salted)
Method for pastry dough
Sieve dry ingredients into a bowl.
Rub butter in till it resembles breadcrubs.
Add milk slowly and mix till it forms into a smooth dough
Chilled it for 30 mins

Ingredients for Custard Base:
4 egg yolks
15 g cornstarch
200 ml thicken cream
60 g castor sugar

Method for custard base:
1. Mix cream, egg, corn starch and sugar together and
handwhisk till sugar has dissolved.
2. Set aside.

Method to bake pastry dough:
1. Roll out pastry dough into and cut out a round shape
2. Place the dough into the tart mould
3. Bake in preheated oven 170C for 10 mins
4. Remove and set aside

Method to put everything together:
1. Pour custard into the pastry : 80% full
2. Bake in preheated oven 180C for 20 mins or till the top is
slightly burnt.

This recipe is shared by Gina from KC. Thanks Gina for such a lovely recipe :)

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  1. Hi i have all the ingredients except thicken cream. Is there anything I can use as a substitute?

    1. Hi, you can use non dairy whipping cream. I am not sure about substitute.