Portuguese Egg Tarts uses whole milk, dairy cream and corn starch in its mixture, giving a more custardy feel. The top is also scorched. You would be familiar with these Tarts if you have visited Macau and tried Lord Stow’s. I heard that there is a shop in Hong Kong’s Causeway Bay Area (sold out very fast!) now and in my last trip to Japan, Lord Stow bakery was in the middle of Namba/Dotonbori (nobody but its so yummy, exactly the same)!

Ingredients (make-your-own pastry)

  • 200g or 1 1/2 cup of All-Purpose Flour; sifted 
  • 1/8 tsp Salt
  • 1 tbsp Sugar
  • 200g or 1 1/2 cup of Unsalted Butter
  • 2 tbsp Cold Water

Ingredients (store-bought pastry sheets)

  • Pastry sheet; cut out into 9 circles of 4 inches (smaller circles if you prefer smaller tarts)

Ingredients (Filling)

  • 60g or 1/2 cup Dairy Cream (at least 35% fats)
  • 60g or 1/2 cup Sugar
  • 2 Egg Yolks
  • 1 tbsp Corn Flour
  • 260g or 1 3/4 cup Full Fat Fresh Milk

Directions

  1. Combine Flour, Salt, Sugar and Butter. Knead the dough. Add the Cold Water to bring the dough together. Do not over add the water as it will make the dough tough.
  2. Cover dough and refrigerate for 20 mins. 
  3. Turn out the dough on a lightly floured board and knead the dough (away from you and not back & forth). Fold and knead a few times. Cut out 9 circles of 4 inch or up to you (some like their tarts smaller).
  4. Press the dough or store bought puff pastry sheet into the mould or aluminium cups. Return the mould to the freezer. 
  5. Preheat the oven to 250 degree Celcius or 480 degree Fahrenheit. (Preheat Airfryer 380 degrees Fahrenheit or 190 degree celcius)
  6. Prepare filling. Whisk Dairy Cream, Sugar, Egg Yolks and Milk together over a water bath. Add corn flour and continue to whisk till you get a thicker mixture. Ensure no lumps. Do not allow mixture to bubble and boil. Put the bowl in a cold water bath immediately when done for about 15 mins.
  7. Pour filling into the pastry cups. Do not overfill.
  8. Bake for 30-35 mins. You will need to check on the oven every 10 mins to turn the moulds as some part of the oven will be hotter than the other. You will want the pastry to be brown and the top slightly scorched.
  9. – or – Airfry at 380 degrees Fahrenheit or 190 degree Celcius. You might want to check on your tarts in case different Airfryers might have some temperature differential. 
  10. Serve hot. 
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