Saturday, July 5, 2008

Portuguese Egg Tart

I have a sudden crave for Portuguese Egg Tarts so since I have so much free time , I thought I will bake some for afternoon tea. I have tried Amy Beh's and Alex Goh's recipe, so I wanted to try something different. I searched for one in KC and found this recipe shared by Gina . Her custard base ingredients are slightly different. She used thicken cream instead of milk and her sugar is much lesser than those I have tried. A very good one indeed and I love the short crust pastry...is so crispy and buttery

the custard...smooth and creamy and the sweetness is just nice... every mouthful is yummilicious :))
**Handwhisk the custard mixture so as not to create bubbles

I added a teaspoon of vanilla essence for fragrance sake. The delicious scent of vanilla filled the room as I opened the oven door ..Mmmm... even Bear Bear's hunger pang was aroused by the buttery smell of freshly baked pastries :)) coz I could hear her whinning and making growling sound like telling me she is hungry......haha my imagination working overtime!

This is by far the best Portuguese Egg Tart that I have baked which came out nice. Daddy said it was delicious..hmmm from a man who seldom gives praises....it must be really good then :))))
It is easy to make and this recipe is a keeper for sure and I will bake again when my Piggies are back home next week so for the time being here are some of the baked tarts for drooooling only.
** Piggy boy, you asked Momsie what she was doing the whole afternoon?? This is what she had been doing....busy baking these lovely yummilicious Portuguese Egg Tarts for tea snack :)))


Portuguese Egg Tart ( Gina from KC)
( I halve the recipe )

Ingredients for Short Crust Pastry dough :

300g plain flour
60 ml milk (UHT milk)
150 g cold butter (salted)
Method for pastry dough
Sieve dry ingredients into a bowl.
Rub butter in till it resembles breadcrubs.
Add milk slowly and mix till it forms into a smooth dough
Chilled it for 30 mins

Ingredients for Custard Base:
4 egg yolks
15 g cornstarch
200 ml thicken cream
60 g castor sugar

Method for custard base:
1. Mix cream, egg, corn starch and sugar together and
handwhisk till sugar has dissolved.
2. Set aside.

Method to bake pastry dough:
1. Roll out pastry dough into and cut out a round shape
2. Place the dough into the tart mould
3. Bake in preheated oven 170C for 10 mins
4. Remove and set aside

Method to put everything together:
1. Pour custard into the pastry : 80% full
2. Bake in preheated oven 180C for 20 mins or till the top is
slightly burnt.


This recipe is shared by Gina from KC. Thanks Gina for such a lovely recipe :)
********

3 comments:

  1. wow........make sure u make more when we come back....i wanna eat egg tarts... T_T

    ReplyDelete
  2. I LOVE port egg tarts!
    but the pastry I prefer them to be flakier, and the fillings burnt. haha .... that's just me

    but nice effort!

    ReplyDelete
  3. josh: Heehee sure...make sure you help out (",)

    j2kfm : Haha...the ori is the flaky pastry but I wanna try sumthing different ;)

    ReplyDelete

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