I’m finally back after an unexpected and challenging hiatus.
The past few months have been difficult, marked by my own health struggles and the responsibility of caring for my mum as she began dialysis. Naturally, blogging had to take a back seat. Yet even during those difficult days, the kitchen remained my sanctuary. A place of comfort and healing. As life has slowly settled, I’ve found my rhythm again, one meal and one bake at a time.
A heartfelt thank you to everyone who checked in, revisited my old recipes, and patiently waited for new content. Your kindness and support have meant more to me than words can express. I’m excited to dust off the blog and continue what I love best!
Moving forward, Maya Kitchenette will continue to be a space for recipes, baking adventures, and the little culinary moments that bring joy to my life and hopefully yours too. And what better way to return than with these buttery, flaky Portuguese Egg Tarts?
It seemed fitting that one of my first posts back would be a recipe that brings so much comfort and happiness. These tarts were made especially for my mum, who has always been a fan of puff pastry. Seeing her enjoy them fresh from the oven made every minute spent in the kitchen worthwhile.
There’s something irresistible about a freshly baked Portuguese egg tart. The contrast between the crisp, flaky pastry and the silky smooth custard filling makes it a favourite among many. With their beautifully caramelised tops and delicate buttery crust, these tarts are best enjoyed warm from the oven.
One of my favourite things about Portuguese egg tarts is their signature caramelised spots. The secret lies in baking them at a high temperature, allowing the custard to develop those beautifully blistered tops while keeping the pastry light, crisp, and wonderfully flaky. I’d recommend baking at 220°C–240°C if your oven can handle it.
Another reason I love about these tarts is their versatility. They are lovely at home on a breakfast table, served alongside afternoon tea, or enjoyed as a simple dessert after dinner.
If you’ve never made Portuguese egg tarts before, don’t be intimidated. Using ready-made puff pastry makes them surprisingly achievable, even for beginner bakers. While they may look impressive, the process is straightforward and the results are incredibly rewarding. The aroma of buttery pastry and caramelised custard filling the kitchen is reason enough to give them a try.
I hope you will give this recipe a try. Whether you’re baking them for family, friends, or simply as a treat for yourself, I hope these tarts give you some kinda comfort.
Because even after a long pause, the best things in life are always worth returning to. <3
Ingredients
Method
- Roll out the puff pastry and cut into rounds large enough to line your tart moulds. Gently press the pastry into the moulds. Place in the freezer for 20 minutes
- Prepare the custard filling by combining the milk, cream, sugar, egg yolks cornstarch and salt in a saucepan. Whisk until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Remove from the heat and stir in the vanilla extract. If the custard is not completely smooth, strain it through a fine sieve.
- Remove pastry shell from freezer and fill with the custard, leaving a little space at the top to prevent overflow during baking.
- Bake in a preheated oven at 220°C–240°C for 20–25 minutes, or until the pastry is golden brown and the custard develops its signature caramelised spots.
- Allow the tarts to cool for a few minutes before serving.
Notes
For a deeper caramelised finish, place the tarts under the grill (broiler) for the last minute or two of baking. Store leftovers in an airtight container and reheat in the oven or air fryer to restore the crisp pastry.
