Portuguese Egg Tarts

Bánh tart trứng

Flaky, crisp pastry shells filled with a rich, creamy Portuguese-style egg custard.

⏱ 55 min🔥 Medium 🍽 12 pcsNo ratings yet

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•Puff pastry · 1 sheet

•Egg yolks · 4

•Heavy cream · 120ml

•Milk · 80ml

•Sugar · 70g · Vanilla

Roll out the pastry, roll it into a log, slice into rounds and press into tart tins.

Heat the milk, cream and sugar; let cool, then whisk in the yolks and strain until smooth.

Fill each tin to about 80%.

Bake hot at 220°C for about 20 minutes until the tops are browned and blistered.

Remove and let cool slightly; enjoy while the shells are still crisp.