Mini Flower-Shaped Portuguese Egg Tarts with Puff Pastry

Name: Mini Flower-Shaped Portuguese Egg Tarts with Puff Pastry
Total time: 5400 s
Yield: Serves 10 servings
Ingredients: 8 sheets frozen puff pastry (about 4 3/4 x 5 inches or 12 x 13 cm each); 1 large egg; 2 egg yolks; 1/4 cup granulated sugar (50 grams); 3/4 cup heavy cream (200 ml); 1/2 cup whole milk (100 ml)

Yami's Handmade @yamishandmade

Make layered egg tarts easily at home! Store-bought layered egg tarts require rolling out the tart dough to create distinct layers, but you can use the Portuguese egg tart method at home by making the crust with store-bought puff pastry. Instead of traditional round molds, the flower shape makes them even more eye-catching.
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Recipe makes about 10 tarts.
The mold used is a small flower cake mold (SN62265), available in both anodized and nonstick versions. Since puff pastry contains enough fat, as long as the custard doesn't overflow, neither type will stick. If you're worried about handling, nonstick molds are easier to use.

Yami's Handmade @yamishandmade

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Ingredients

90 minutes

Serves 10 servings

8 sheetsfrozen puff pastry (about 4 3/4 x 5 inches or 12 x 13 cm each)
1large egg
2egg yolks
1/4 cupgranulated sugar (50 grams)
3/4 cupheavy cream (200 ml)
1/2 cupwhole milk (100 ml)

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Steps

90 minutes

1

Gather all the ingredients. Let the puff pastry thaw at room temperature until softened.
2

Take two sheets of puff pastry and slightly overlap them, pressing gently to seal. Carefully roll them up, making sure there aren't too many gaps.
3

Add another sheet of puff pastry and continue rolling. Repeat until all 8 sheets are rolled up. Wrap the roll in plastic wrap and freeze for 20 minutes.
4

In a small saucepan, combine the heavy cream, milk, and sugar. Heat over low heat until the sugar dissolves, but do not let it boil. Remove from heat.
5

Beat the whole egg and egg yolks together until well mixed.
6

Pour the warm milk mixture into the eggs and whisk until smooth. (If the milk mixture is too hot, let it cool slightly before adding to prevent scrambling the eggs.)
7

Strain the custard filling through a sieve and let it cool.
8

Remove the puff pastry roll from the freezer and cut it evenly into 10 pieces. Place parchment paper or sprinkle a little flour on your work surface to prevent sticking. Use a rolling pin to flatten each piece, then roll each into a thin round about 4 3/4 inches (12 cm) in diameter.
9

Place each piece of puff pastry into the mold in a cross pattern, then press the dough along the edges to fit snugly. (You can use another identical mold to press down and help the dough fit evenly.)
10

Trim any excess dough with scissors so the pastry is just slightly higher than the edge of the mold.
11

Place the pastry-lined molds in the freezer for 30 minutes. Meanwhile, preheat the oven to 400°F (200°C) with both top and bottom heat.
12

Remove the tart shells from the freezer and pour in the custard filling, filling each about 60% full (if you fill them too much, the custard may overflow during baking). If using anodized molds, be careful—overflowing custard can cause sticking.
13

Place the molds on the lowest rack of the oven and bake for about 35–40 minutes, until set and golden.
14

Let the tarts cool until the molds are safe to handle, then remove the tarts and let them cool completely. If you have leftovers, store them in the refrigerator for 3–5 days. Reheat in a 400°F (200°C) oven or air fryer for 5 minutes before serving.
15

Your mini flower-shaped Portuguese egg tarts are ready to enjoy!