Here are some basic background about Portuguese egg tarts. It is evolved from "pastel de nata", a traditional Portuguese custard pastry that consists of custard in a crème brûlée-like consistency caramelized in a puff pastry case. It was created more than 200 years ago by Catholic Sisters at Jerónimos Monastery (Portuguese: Mosteiro dos Jerónimos) at Belém in Lisbon.
When we talk about tart/pastries, we always refer to European styles'. In fact, in ASEAN countries, Macau is famous with its Portuguese Egg Tart. That's why today I choose to make this to participate Janine's hosted event. Seriously, I prefer to eat Portuguese egg tart rather than normal egg tart due to its layered crust. As such, I customized it to have more crust rather than custard filling, which is rather fattening and contains high cholesterol. Remember, eat healthy!
Below is the simple recipe for the Portuguese Egg Tart (Serve for 6)
Pastry:
1 cup flour
2 tbsp caster sugar
4 tbsp butter
2 tbsp water
Filling :
3/4 milk
2 Large eggs
3 tbsp caster sugar
Method :
- Mix the flour, sugar, butter and water.
- Chill it while preparing the filling.
- Beat the eggs. Add the milk and the sugar.
- Preheat the oven at 180 degrees.
- Divide the dough into 6 to 8 balls.
- Flatten them into the pans.
- Spoon the custard into the shells.
- Bake for 30 mins or until set.
Enjoy!
I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!"
Portuguese Egg Tarts! Hanker, is this tart pastry the same for the strawberry tart pastry?
ReplyDelete@ Wai Leng: The Portuguese tart tend to more flaky and layered. Also, this tart is a bit salty whereas the strawberry tart is a bit sweet.
ReplyDeleteIs this really that simple? Must try?
ReplyDeleteI love yr Portugese tarts. they are less sweet compare to those sold outside. When are you making them again? ^.^
ReplyDeleteEgg tart!!! My favourite!! I prefer a more custard in the middle. Is ur crust really layered?? Cant see though.
ReplyDelete@JT: In fact, I prefer more custard in the middle but I scared of eating too much custard. Yes, it’s layered, you cant see clearly as the photo is too dark when I took it using my Iphone.
ReplyDeleteWhaat???!!! shouldn't u use your lumix instead?? u are very particular with photography no? And what's wrong with too much custard??
ReplyDelete@ JT: My lumix is outdated now, and difficult to focus on food whereas iphone4's camera is easy to handle and focus. Too much custard = KC dont like so much custard in the tart.
ReplyDeleteNext time i want a big one with many custard ya, hahhahahha.
ReplyDelete@JT: Ok...no problem..
ReplyDelete