Portuguese Egg Tart
Portuguese egg tarts feature flaky pastry shells filled with rich egg custard, baked hot for a lightly charred top and creamy center.
Instructions
- 1
Preheat the oven to 230C and lightly grease a muffin tin.
- 2
Roll out puff pastry, cut circles, and press into muffin cups, then chill.
- 3
Heat milk, cream, and sugar, then whisk in cornstarch slurry until slightly thickened.
- 4
Off heat, whisk in yolks and vanilla, then strain for a smooth custard.
- 5
Fill pastry cups and bake 15-18 minutes until tops are lightly blistered, then cool before serving.
Tips
Nutrition (per serving)
Adjust Servings
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