Portuguese Egg Tarts

Materials for Portuguese Egg Tarts:

  • Bowl scraper
  • Mixing bowl and whisk
  • Spatula
  • Egg tart molds or cupcake tins
  • Rolling pin
  • Pot
  • Whisk

Main Ingredients:

For dough:

  • 1 cup of flour
  • 1/2 cup of water
  • Pinch of salt
  • 1/2 cup of butter softened like sour cream
  • Extra flour for dusting

For Filling:

  • 1 Cinnamon Stick
  • 1 Cup Sugar
  • 1/3 Cup Flour
  • Salt
  • 1/2 Cups Milk
  • 6 egg yolks
  • Splash of Vanilla Extract

Goal for Portuguese Egg Tarts:

Texture: Crunch dough with a creamy custard.
Color: Golden brown crust with the custard having some charred looking spots on the top.

Guide for Portuguese Egg Tarts:

  1. Either by hand or in a mixer with dough paddle. Combine salt, flour and water together and knead until elastic but still super sticky. Let it rest for 30 minutes in a very well floured surface with an upside down mixing bowl covering it.
  2. With a well floured rolling pin, roll dough out to a thin square about 12 inches or so.
  3. Split the dough into thirds in your head and spread a thin layer of butter on 2/3 of it. Fold the unbuttered third onto the middle then the buttered outside third onto that. Rotate 90 degrees and close the ends.
    • Pro Tip: Since the dough may be sticky, use the scraper to fold it over.
  4. Re-flour the surface and your pin and repeat rolling, buttering, folding and rotating 1 more time then proceed to start a 3rd round stopping at the butter part
  5. Butter the sheet leaving about 1/2 inch at the border.
  6. Start to roll the dough into a log towards the non buttered edge, when you get to that non butter part wet the edge with some water and finish rolling
  7. Cut log in half and save 1 for another time while cooling the other in the fridge for at least 3 hours or very firm.
  8. Preheat oven to 500F and start the filling
  9. Bring sugar, cinnamon and 1/4 cup of water to a boil to make a syrup and turn off, let sit for 30 minutes to cool
  10. Combine milk, flour and salt into a pot and cook until thick, smooth like a cream.
  11. Strain syrup into flour mixture, whisk together. Add the egg yolks and vanilla to the mix and whisk together very fast so you don’t cook the eggs.
  12. Take the chilled dough out and cut into 1/2 inch thick pieces. They should look like little pinwheels
  13. Lay them flat in the muffin tin and press on them with your thumb to make a thin wall of dough
  14. Pour filling into the cups filling 3/4 of the way
  15. Bake until custard gets a little puffy, dark brown spots form, and crust turns golden brown. Generally can take about 15 minutes but check at the 8-10 minute mark and adjust accordingly (rotate if needed).
  16. Let it cool, serve and enjoy.

Try It With

Sprinkle some powdered sugar and cinnamon on top for the complete experience!

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