Easy-to-follow recipe will guide you through the steps of creating these heavenly Portuguese Egg Tarts full of rich and velvety flavors.
A Sweet History:
The history of Portuguese egg tarts can be traced back to the 17th century, during the time of the Portuguese colonial empire. In Portuguese monasteries and convents, it is believed that Portuguese nuns and monks first developed this delightful treat. The egg tart recipe was an creative method for making use of extra egg yolks, as egg whites were as often as possible utilized for treating garments and making mortar in building projects. Over time, the recipe was refined and perfected, leading to the Portuguese egg tart we know today.
Today, pastry shops, cafes, and bakeries all around the world offer Portuguese egg tarts. However, for the most authentic experience, a visit to Portugal is a must. Since 1837, the Pasteis de Belem bakery in Lisbon has closely guarded the secret to its traditional recipe, earning particular renown for it.
Sweet, Flaky, Creamy !!!
The combination of flavors in Portuguese egg tarts sets them apart. Massa folhada is the name of the pastry shell, which is a light, flaky puff pastry that crumbles delicately with each bite. Creamy custard made from eggs, sugar, milk, and a hint of vanilla is the filling, which is called creme pasteleiro. The custard is then carefully baked until it caramelizes on top, creating a beautiful golden color that always catches your eyes.
Photo by Felix Kolthoff on Unsplash
Preparation and Baking:
Baking the Portuguese egg tart is an art in itself. The process begins with the creation of the massa folhada (the base shell), which are made up of multiple layers of butter and dough that are rolled and folded repeatedly. This creates the signature flaky texture of the tart’s crust. The creme pasteleiro (creme filling), requires a careful balance of heat and timing to achieve the desired consistency and taste.
How to prepare Portuguese Egg Tarts
To make the tarts, the pastry dough is first pressed into small, round molds of the dough to create a thin, crispy shell. The custard mixture is then poured into the molds, and the tarts are baked in a hot oven. The high temperature in the oven causes the custard to puff up and develop a slight chard caramelized on the surface. I understand that this might seem a bit little challenging, but if you follow the steps closely and pay attention to the process, you will achieve good results. I didn’t got the baking part right the first time i tried, but now these my my favourite tarts to make, as i always have some leftover yolks, i find myself making them quite often.
Photo by Felix Kolthoff on Unsplash
Ingredients:
For the pastry:
- 1 sheet of pre-made puff pastry, thawed
- Flour, for dusting
For the custard filling:
- 1 cup (240ml) whole milk
- 1/2 cup (110g) granulated sugar
- 3 large egg yolks
- 2 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat your oven to 200°C (400°F).
- Lightly flour a work surface and roll out puff pastry to a thickness of about 1/8 inch. Cut circles that are slightly larger than the size of your tart pans by 1/2 inch.
- Gently press the pastry circles into the tart molds, making sure to line the bottom and sides evenly. Trim any excess pastry hanging over the edges.
- Heat the milk to a simmer in a thick bottomed saucepan over medium heat. Set aside after removing from heat.
- In a separate bowl, whisk together the flour, sugar, and egg yolks until well combined. Slowly pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract.
- Pour the custard filling into the prepared tart shells, filling them about 3/4 of the way. Leave some room for it to puff up while baking.
- Place the tarts on a baking sheet and transfer to the preheated oven. Bake for 15-20 minutes or until the pastry is golden brown and the custard has set.
- Remove the tarts from the oven and let them cool in the molds for a few minutes. Carefully remove the tarts from the molds and transfer them to a wire rack to cool completely.
- Serve the Portuguese egg tarts warm or at room temperature.
Note: If you want to spice up this recipe a bit, you can sprinkle a little cinnamon or powdered sugar over the tarts before serving.
Check out our Lemon Pound Cake Recipe here !!!
Photo by Nick Fewings on Unsplash
