Portuguese Egg Tarts
photo by Ashley Cuoco
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
20
ingredients
-
Ingredients for oil dough
- 30 g shortening
- 30 g pastry margarine
- 60 g hong kong flour
-
Ingredients for dough
- 60 g plain flour
- 12 g eggs
- 5 g shortening
- 1⁄2 teaspoon caster sugar
- 1 1⁄2 tablespoons water
- 1 drop yellow food coloring
-
Ingredients for Egg Filling
- 5 egg yolks
- 90 g caster sugar
- 75 g evaporated milk
- 175 g dairy whipping cream
- 250 ml uht milk (full cream milk)
directions
- Mix well the egg and sugar.
- Add in the rest of the ingredients and mix well.
- Leave aside for later use.
- Method for Oil Dough: Put all ingredients together to make into a dough.
- Keep in the fridge for abt 15 minutes Method for Dough: Put all ingredients into mixing bowl and mix to a dough.
- Method for assembling: Roll the dough to 1 cm thick and fold in the oil dough.
- Roll it to 2 single and 2 double fold.
- Keep in the fridge for 30 minutes Roll the dough to 1/2 cm thick and cut the size required.
- Put in the mould and pour in the egg filling and bake at 180C for 15 minutes Notes: The egg fillings is enough for 2 recipe of the dough.
- So if you are doing 1 whole recipe of the egg filling, then double the dough recipe.
Reviews
-
I have not made these but can tell you this is not a traditional recipe for portuguese egg tarts. They do not call for any egg, shortening or food coloring! in the dough. And the silky custard is made with milk eggs and a simple sugar reduction. This recipe is confusing and will not yield the amazing result of what a true portuguese tart tastes like. These may taste fine in the end but trust me they will not be the same. If you are looking for a true portuguese tart recipe keep looking.
RECIPE SUBMITTED BY
i'm chinese, and my mom raised me to love authentic homecooked cantonese meals. i making chinese buns, and dimsum. :)