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Friday, October 23, 2015

Portuguese egg tarts


You can easily identify Portuguese egg tart  by its charred spotted surface , some called it Maillard reaction but actually more of caramelization of milk and sugar when baked over high heat .

Tried the recipe that I saw from the Chinese book and the result was just so-so , though the puff pastry is easy to make . As with most bilingual cookbook , no exact measurement is listed on the instructions so I made it the same way as this croissant .


Baking the tarts at 230ºC for 15 minutes as stated in the book resulted in a soggy bottom . So , I tested the other recipe that I found more than 2 years ago in one of the free Chinese dailies here . Only the filling recipe since I can't figure out the instructions on how to make the puff pastry after reading it several times lol 

When I made them previously, I trimmed off the ends of the rolled pastry and divided it into 10 pieces ( as stated in the book )  but I found them too thick ( but with nice layers ) and lots of leftover custard filling . This time , I divided it into 14 pieces though from what I discovered , 12 is just about right . 


Baking them at 230ºC for 25 minutes in the upper thirds of the oven seems to be the best way to get a nicely charred surface . I might say that they look pretty delicious ! 

Remember that not all ovens are alike , so make sure to adjust the temperature accordingly .

2nd attempt : baked at 230ºC for 25 minutes , middle rack 


Thick and flaky crust ( pastry crust divided at 10 portions )

Buttery , flaky and crispy crust with soft custard filling , these tartlets are so much better than your neighborhood Colonel Sanders ! Best of all the crust will stay crispy for about 4 hours ....



Recipe adapted from 入爐Easy go! / 鮑魚[著].

Makes 14 pieces ( though 12 is perfect )

For the tartlet pastry : My slight substitutions in blue

130 grams cake flour 110 grams
20 grams bread flour 40 grams 
25 grams shortening homemade lard
80 grams water

100 grams margarine , butter , 4x4-inch square

* Combine the 2 flours together in a clean work surface , add in lard and use fingers to combine until lard is coated well with flour .

*  Make a well in the center of the flour mixture and add in the water , knead to form a smooth dough ,  3 minutes . Form into a ball and chill in the fridge overnight .

* Please check this link for the step by step photos on how to make a pastry .

* Enclose butter into the chilled dough and roll into a 9x14-inch rectangle and do a 4-fold , do this 3 times .


* Place pastry in the freezer for 20 minutes after each turn . After the final turn , roll it up and wrap in plastic wrap , chill in the fridge for at least 4 hours before using .

* Preheat oven to 230ºC . Place oven rack at the upper third  of the oven .

* Cut tartlet in 14 or 12 pieces  . Coat bottom with cake flour , and place into a greased moulds . Using the moistened 2 thumbs , press pastry from center up to sides evenly , the pastry should be higher than the mould . Place on the baking sheet and continue with the remaining pieces .

* Stir filling and pour into each pastry almost to the rim , don't worry the pastry will puff up first before the filling so it won't overflow .  Bake for 25 minutes until golden brown .

Filling recipe adapted from Layers , check original recipe at the bottom of this post

Makes 2 cups

250 grams whipping cream
125 grams UHT milk
88 grams granulated sugar
2 eggs yolks
30 grams ( beaten ) egg

* Combine cream , milk and sugar in a saucepan , turn on heat to medium and stir mixture until sugar is dissolved , about 3 minutes  . Meanwhile , beat egg yolks and the 30 grams egg in a small bowl , pour about 1/4 cup of the hot cream mixture into the beaten eggs , stir until combined then pour this egg mixture back into the saucepan . Continue to cook the custard for 1 minute then strain mixture into a heat-proof container , cool a bit before using . You can make this ahead and chill in the fridge overnight ( it will get a bit thicker ) , let stand at room temperature at least 30 minutes before using . 





7 comments :

  1. I just love how flaky these egg tarts look!

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  2. I have heard about them but never tried! They look pretty!

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  3. Hi Anne, love your pretty tarts, look extremely good. I think I can eat 4 at one go. hahaha...
    Great pictures like 3D.

    Have a nice week ahead,regards.
    Amelia

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  4. hi! thankyou for the recipe :) i've tried your recipe and i really like it. but why my filling is not as thick as yours? i see your cup size is pretty similiar with mine :D and i fill the custard 3/4 from the cup. can you help me? X(

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    1. Hi xs tan , I think ypu need to fill it up almost to the rim and not only 3/4 full .

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  5. can these tart be frozen without being cooked? Then defrost and cook them from being frozen?

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    1. Hi Nadine , probably not . You can of course , freeze the pastry shells/dough and place the custard filling in the fridge for up to 3 days before baking them .

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