Lately Portugal has been on my mind! I was fortunate to visit in 2024 and loved every moment of it. The people, the culture, the cities, the food, and of course their famous egg tart. This is a shortcut to making the tart using puff pastry. Making your own dough is tastier, of course, but this will do in the meantime.
Ingredients
- 1 sheet of puff pastry, refrigerated
For the custard
- 20 g flour
- 150ml milk
- 1/2 tsp vanilla paste
- 80ml water
- 120g granulated sugar
- 1 cinnamon stick
- 3 egg yolks
Instructions
- In a pot combine 120g sugar + 80 ml water +1 cinnamon stick, bring to a gentle simmer to dissolve sugar.
- In a bowl whisk 20g flour with 30ml milk until smooth, gently warm the rest of the milk 120ml with the vanilla until it starts to steam, once hot whisk into the milk-flour mixture.
- Now whisk in the sugar syrup into the milk-flour mixture.
- Cool the mixture into 140F, whisk in 3 egg yolks.
- Preheat oven to 450 F.
- Take out the puff pastry from the fridge and roll lengthwise, cut into 12 even pieces.
- Butter a muffin pan then flatten each piece of puff pastry between your hands to shape into a tart shell and place in each muffin cup pressing down and outwards. Poke the puff pastry with a fork.
- Fill each tart 3/4 with the custard and bake in the middle rack for 12-15 minutes or until they get color on them.
- Let cool slightly, sprinkle with cinnamon and enjoy.