These are such a delightful little treats. Diana and I could never resist them whenever we see them at the Asian Bakery or at the dim sum place. I’ve made some egg tarts using the short-crust pastry before and this is the first time I am trying my hand in making Portuguese egg tart which have a flakier type of pastries. I went online to check on the recipe and most of them used store bought puff pastry for the crust which I am not too keen of using. In the end I used the recipe of a Dim Sum book I bought many years ago. The pastry turns out pretty flaky but I wish they were a bit tenderer. I think the next time I will try out Shirley of Kokken69 recipe for the pastry as they look so soft and tender.
I don’t think I will put up the recipe for the pastry here until I perfect it but I am posting up the recipe of the custard filling which I got it from Christine’s Recipe.
Ingredients for Custard Filling
Adapted from Christine’s Recipe
110 gm caster sugar
225 gm hot water
85 m evaporated milk
1/2 tsp vanilla extract
2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.
3. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.
4. Preheat oven to 375 degree F. Position rack in lower part of the oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
5. Lower the heat to 350 degree Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.