Portugal Egg Tart Recipe

Name: Portugal Egg Tart
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Yield: 6
Cuisine: Portugal
Ingredients: 195g Cake flour; 135g Cold unsalted butter; 45g Cold water; 5g Sugar; 1g Salt; 3 Egg yolks; 70g Sugar; 10g Corn starch; 200g Whipping cream; 100g Milk; 1/8ts Vanilla bean paste

Cooking TreePublished: 2023-02-01 Updated: 2023-01-3001.3K views

Cooking Tree is serving you a delectable recipe for Portugal Egg Tart, and we’ll show you how to prepare it from scratch.

I made an egg tart with soft custard inside a crispy pie~

The crispy, layered pie sheet is savory and has a good texture, so it tastes really good when eaten with moist custard~*^^*

When baking in the oven, after about 30 minutes, the color of the top starts to burn, so watch carefully and adjust the time so that it does not burn too much.

It swells up and subsides as it cools, creating a beautiful shape.

It’s a taste that makes you happy when you eat it in one bite~

It’s like a devilish dessert that you keep getting your hands on once you eat it~~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Portugal Egg Tart

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Rating: 5.0/5
( 47 voted )

Serves: 6 Prep Time: 50 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

195g Cake flour

135g Cold unsalted butter

45g Cold water

5g Sugar

1g Salt

3 Egg yolks

70g Sugar

10g Corn starch

200g Whipping cream

100g Milk

1/8ts Vanilla bean paste

Instructions

Add cold unsalted butter to the soft flour and use a scraper to mix the flour and butter until they are small and mix.

Add sugar and salt to cold water, mix, put in (1), form a light mass, wrap in plastic wrap, and rest in the refrigerator for 1 hour.

Add sugar to egg yolk and mix, add cornstarch and mix, then add hot cream, milk and vanilla bean paste and mix.

Sift through a sieve and place in the refrigerator.

Roll out the rested pie paper and repeat the fold 3 fold 3 times, wrap in cling wrap and rest in the refrigerator for 1 hour.

Spread out the rested pie paper, cut it with a 10cm cutter, shape it in a muffin tin, pan it, and make a hole in the bottom with a fork.

Fill the filling to 90% and bake in an oven preheated to 190 degrees for about 35 minutes.

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