Portuguese Egg Tarts
Indulge in the irresistible charm of Portuguese Egg Tarts, a beloved dessert known for its buttery, flaky puff pastry and luxuriously creamy custard filling. This classic recipe combines silky egg yolks, rich heavy cream, and a hint of vanilla, all nestled in golden, caramelized shells with signature dark spots for an authentic taste. Perfectly balanced between sweet and savory, these treats are made effortlessly with store-bought puff pastry and a simple stovetop custard. Ideal for brunches, tea time, or as an elegant dessert, serve these tarts warm or at room temperature, sprinkled with powdered sugar and a dash of cinnamon for a delightful finish. Master this crowd-pleasing recipe in under 45 minutes and savor the flavors of Portugal at home.
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Recipe Information
Ingredients
- 1 sheet Store-bought puff pastry
- 4 count Egg yolks
- 100 grams Granulated sugar
- 250 milliliters Whole milk
- 125 milliliters Heavy cream
- 15 grams Cornstarch
- 1 teaspoon Vanilla extract
- 10 grams Powdered sugar (optional, for garnish)
- 1 teaspoon Ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 220°C (430°F) and lightly grease a standard 12-cup muffin tin.
Roll out the puff pastry sheet into a rectangle on a floured surface. Starting from one short edge, roll the pastry tightly into a cylinder.
Cut the cylinder into 12 equal portions. Take each portion and press it into the prepared muffin tin, flattening it to cover the bottom and sides evenly. Chill the tray in the fridge while you prepare the custard.
In a medium saucepan, combine the sugar, cornstarch, and egg yolks. Gradually add the milk, heavy cream, and vanilla extract, whisking to dissolve any lumps.
Place the saucepan over medium heat, whisking constantly until the custard mixture thickens and coats the back of a spoon. Remove from heat and let it cool slightly.
Pour the custard into each prepared puff pastry shell, filling them about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until the custard is set and the tops have caramelized with dark, golden spots.
Remove from the oven and allow the tarts to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Before serving, dust the tarts with powdered sugar and a light sprinkle of ground cinnamon, if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 714 mg | 31% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 125.1 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 411 mg | 32% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 546 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
