Portuguese Egg Tarts

Name: Portuguese Egg Tarts
Total time: 3600 s
Yield: Makes 10–12 servings
Ingredients: 5 sheets frozen puff pastry; 2 large eggs; 1/2 cup milk (120 ml); 1/2 cup heavy cream (100 ml); 2 1/2 –3 tablespoons granulated sugar (30–40 g)

1081911幸恩 @cook_36152758

In 1989, British baker Andrew Stow brought Portuguese egg tarts to Macau, adapting the recipe by using English-style custard and reducing the sugar. The treat quickly became popular and is now a famous Macau snack. In 1989, Andrew opened Lord Stow’s Bakery at 1 Rua do Tassara, Coloane, which is considered the birthplace of the Portuguese egg tart. Since then, branches have opened across China, Japan, Thailand, the Philippines, and South Korea, inspiring many imitators.

1081911幸恩 @cook_36152758

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Ingredients

1 hour

Makes 10–12 servings

5 sheetsfrozen puff pastry
2large eggs
1/2 cupmilk (120 ml)
1/2 cupheavy cream (100 ml)
2 1/2–3 tablespoons granulated sugar (30–40 g)

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Steps

1 hour

1

Lightly brush the frozen puff pastry sheets with water. Overlap the edges of two sheets and press gently to seal. Roll each sheet onto the next, forming a single roll with all five sheets.
2

The rolled pastry should look like this. Place the roll back in the freezer for 10–20 minutes to make it easier to slice.
3

Beat the eggs and sugar together until well combined. Add the milk and heavy cream, and mix until smooth.
4

Strain the custard mixture once or twice to ensure a smooth texture.
5

Remove the rolled pastry from the freezer and cut it into 10 pieces.
6

Roll out each piece of pastry and place it into a tart mold. Use your fingers to press the pastry so it fits the mold, making the bottom thinner and the edges thicker if possible.
7

Prick the bottom of each tart shell with a fork to prevent puffing during baking. Pour the custard mixture into the shells.
8

Bake in a preheated oven at 350°F (180°C) for 15–20 minutes, until the pastry is golden and the custard is set and lightly browned.