Portuguese Egg Tarts
Underneath the burnt custard skin is a generous layer of soft, smooth, warm custard, well balanced off with the crispy texture of the light flakey puff. This may look difficult to make but let me share with you...it is not....especially if you were using store bought frozen puff pastry...like me ?My 4 yo boy can have 2 each time
Ingredients
- 8 pcs egg tart shells frozen
- 2 pcs egg yolks
- 30 grams caster/white sugar
- 65 grams fresh milk
- 125 grams whipping cream at least 34% fat
Instructions
- Preheat oven to 245C
- Heat up milk and sugar slightly in a saucepan. Do not boil it.
- Add cream and yolks to milk mixture
- Whisk it to mix it well and sieve the custard mixture twice.
- Let it cool down completely
- Pour the cooled custard into the frozen tart shell, about 3/4 filled. Do not over fill.
- Reduce oven temp to 230C, bake for 30min or so or until the top is beautifully bruised