Portuguese Egg tart

For 10 pcs tarts
Ingredients for the egg mixture:
40g Granulated sugar
110g Milk
1 egg (about 55g)
1 egg yolk (about 15g)
180g Whipping cream

*10 pcs frozen tart shells

Method:

1. To make custard filling, mix the sugar and milk until the sugar is dissolves.
2. In another bowl whisk the egg and egg yolk till smooth, do not over whisk the egg mixture. 
3. Add the milk mixture into the eggs mixture mix it until well combine. 
4. Add in the whipping cream and whisk until smooth.
5. Sieve the mixture for 3 times to have a smooth mixture.

5. Preheat oven to 200C and bake for approx 20-25 minutes on the middle tray of middle bottom tray (cook until crust is golden brown). Line baking tray with aluminium foil, shiny side up.

Recipe from tinrry

Macau Style Portuguese Egg Tarts (葡式蛋挞)

*This recipe yields approx. 12-14 tarts

DOUGH:
*Butter dough:
1 cup (130g) All-purpose flour
1 3/4 stick (which also equals 3/4 cup + 2 Tbsp) (165g) cold, unsalted butter

*Water dough:
1 cup (130g) All-purpose flour
2 egg yolks
1/4 cup (60ml) cold water

Metod:
For butter dough

1. Mix together the ingredients into dough, wrap with plastic wrap and form squre after that refrigerate for 15 minutes.

For water dough

1.  Mix together the ingredients into dough.

For the Puff Pastry

1.  Wrap the butter dough with the water dough, roll the pastry and fold it into 3 layers and refrigerate for 15 minutes.

2.  For 2^nd fold, Take out the pastry from the fridge, roll the pastry and fold it into 4 layers and refrigerate for 15 minutes.  

3.  For the last fold,Take out the pastry from the fridge, roll the pastry and fold it into 4 layers and refrigerate for 15 minutes.  

*Puff pastry method: 3x4x4
 

MACAU STYLE PORTUGUESE EGG TARTS (葡式蛋挞) 

Recipe for 9-10 tarts

For Filling

60g Dairy cream, 35% fat 
60g Sugar (I used 40g)
2 Egg yolks
1Tbsp Cornflour
260g Full fat fresh milk
1/2tsp Vanilla extract
9-10 frozen puff pastry shells 

Method:

1. To make custard filling, whisk cream, sugar, egg yolks, milk and cornflour till smooth.

2. Stir over medium-low heat till thick enough to coat pot thinly (or metal spoon if using non-stick pot).

3. Place pot in water-bath. Add vanilla extract. Stir till mixture is half-cool. Leave to cool completely. 
4. Preheat oven to 250C fro approx 20-25 minutes (cook until crust is golden brown). Line baking tray with aluminium foil, shiny side up.

*Store the egg tarts in the refrigerator & best to eat while HOT! Reheat at 200C for 5-7 minutes.