PORTUGUESE EGG TARTS

Portuguese-style egg tarts were evolved from "Pastel de Nata", a traditional Portuguese custard pastry that consists of custard in a creme brulee-like consistency caramelized fashion in a puff pastry case. It was created more than 200 years ago by Catholic Sisters at Jeronimos Monastery (Portuguese: Mosteiro dos Jerónimos) at Belem in Lisbon. Casa Pastéis de Belém was the first pastry shop outside of the convent to sell this pastry in 1837, and it is now a popular pastry in every pastry shop around the world owned by Portuguese descendants.

The Portuguese-style egg tarts known in Macau originated from Lord Stow's Café in Coloane, owned by a Briton named Andrew Stow. Stow modified the recipe of pastel de nata using techniques of making English custard tarts. It has since become available at numerous bakeries, as well as Macau-style restaurants and KFC restaurant chains in China, Hong Kong, and Taiwan. There was an egg tart craze in Malaysia, Singapore and Taiwan in the late 1990s.

My family and I really love this egg tarts especially with coffee or tea. I hope you'll will love this recipe that I found from Rasa Malaysia website.

This is the egg tart that I used with puff pastry. The crust is more flakier than pie tart.

INGREDIENTS :
( To make 12 pie crusts or 16 puff pastry crusts with 4" cookie cutter )

1 box Pillsbury ready pie crust / 1 box thawed ready Puff Pastry
8 egg yolks
2/3 cup of sugar
2/3 cup heavy whipping cream
2/3 cup milk
2 tsp vanilla extract


METHODS :

1. Preheat the oven to 400 F. Spray the muffin cups with non-stick butter flavor spray. On a floured cutting board, place the ready pie crust/ready thawed puff pastry and used a 4" cookie cutter to cut out each tart shape. Press down the cut tart into the muffin pan and set aside.

2. With a electric hand mixer, beat all the remaining ingredients for about 4 minutes in a mixing bowl. Strain the mixture through a strainer.

3. Pour the egg mixture into each crust dough about 80-90% full.

4. Bake for about 25-30 minutes then turn the broiler to Hi. Put the muffin pan on the very top of the oven and broil until a little brown crust appear on top of the egg custard.

5. Let it cool completely on a wire rack and serve!!!

This is the egg tart that I use with ready pie crust from Pillsbury. This crust taste more tartness.