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
Portuguese egg tarts are best enjoyed warm, when the pastry is at its flakiest.
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.
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.