Portuguese Egg Tarts are a favorite item to order at Dim Sum Restaurants. If you'll like to bake them yourself, here is the RECIPE.

Recipe by Mama Ding

Total Time | 6 hr 50 mins

Prep Time | 2 hr + 4 hr resting time

Cook Time | 50 mins

Yields : 8 tarts (6 cm/ 2 inch tart mould)

Ingredients

For the custard ~

• 125 ml (1 cup) milk

• 40 g (1/3 cup) sugar

• 63 ml (4 1/4 tbsp) whipping cream

• 63 g (4 1/4 tbsp) egg yolk [1 egg yolk is about 12 to 15 g/1 tbsp]

  For the flaky pastry:

  Oil dough~

• 170 g (3/4 cup) cold butter/margarine

• 90 g (3/4 cup) plain flour

  Water dough~

• 2 tbsp water

• 1 medium-sized egg

• 90 g (3/4 cup) plain flour

Method

01 In a bowl, stir all the ingredients for the custard together using a spatula. Do not beat and do not use a mixer. Mix well till sugar dissolves. Sieve the egg mixture into a jug.

Rest the mixture in the refrigerator for at least 4 hours.

02 Prepare the oil dough first. In a bowl, cut the butter into the flour using a pastry cutter or a knife to form an oil dough. Flatten into a square in between 2 sheets of cling film. Refrigerate for at least 30 mins.

03 Next, prepare the water dough. In a bowl, mix egg and water into the flour to form a water dough. Add more flour if the dough is too soft.

Flatten into a square in between 2 sheets of cling film. Refrigerate for at least 30 mins.

04 To make the flaky pastry~

Flour your work surface. Remove the water dough from the fridge. Roll into a rectangle that is double the size of the oil dough. Place the oil dough square on top of the rolled water dough. Fold the excess water dough on top of the oil dough. Now, the oil dough is sandwiched in between the water dough.

Roll this into a rectangle shape again. Fold the dough into half. Repeat rolling into rectangle and folding the dough 3 more times. When done, refrigerate the puff pastry dough for 30 mins before using.

05 To assemble the tart~

Flour your work surface. Roll your puff pastry dough to 5 mm thickness. Cut discs with a round cutter that is slightly larger than your tart mould. Place the discs onto your tart mould. Refrigerate for 15 mins before filling with the custard.

When the custard has rested for 4 hours, fill up your prepared tart shell with the custard. Fill up to 75% full.

Bake in a preheated oven of 200 C/390 F for 40 - 50 mins. The tarts are done when the top is slightly charred.

Serve hot or cooled.

Notes

You can cut down the workload and prep time by using store bought puff pastry. The tarts will still taste delicious!

If using store bought frozen pastry, defrost in the chiller until softened. Cut round disks slightly larger than your tart mould. Place disks onto tart mould. Refrigerate until firm, about 20 mins. Prick holes all over with a fork before filling with the egg custard. Fill up to 75% full.
Bake in a preheated oven of 220 C/430 F for up to 40 mins or until golden brown and the custard is slightly charred.