Easy Portuguese Egg Tarts

I have been craving for Portuguese egg tarts for a while but couldn't bring myself to pay AUD$1.80 for an egg tart. Too expensive! Back home an extremely yummy egg tart would probably cost ~RM$1.00. Hence i decided to make some myself :)

After going through a couple of recipes I landed on a very simple/quick recipe that my friend Wendy uses. To make things really easy I used ready made puff pastry, stuck them onto cupcake papers and baked them in a cupcake tray. I must say they don't look as pretty as the ones sold in the shops (especially the pastry >.< ), but gosh they are as delicious! Another beauty of making them yourself is you can control the amount of sugar going into those tarts. The whole preparation took <15 minutes so it is perfect if you have limited time and would like to have a quick snack!

Easy Portuguese Egg Tarts (courtesy of Wendy) 

makes 18 egg tarts with regular cupcake trays. 220 degrees Celcius for 25 minutes.

Ingredients:

200g Whipping Cream

300g Milk

80g Sugar

3 Eggs

3 Egg yolks

1/4 tsp Vanilla Essence

2 large squares of ready-made puff pastry

some sugar for sprinkling

Methods:

1. Place the whipping cream, milk and sugar in a pot and cook on medium-low heat until the sugar dissolves. Do not allow the mixture to boil (maintain ~70degree Celsius).

2. Once the sugar has dissolved, remove from heat and whisk in the beaten eggs, yolk and vanilla essence

3. Leave mixture to cool slightly

4. Prepare the pastry shells - mold the pastry onto the cupcake cases and place them in cupcake trays. Poke a few holes at the bottom of each pastry shell.

5. Pour in the mixture into the pastry shells, filling until 1~1.5cm from the top. Sprinkle some sugar on top of each egg tart. Bake in preheated oven at 220 degree Celsius for 25 minutes. The custard will puff up quite a bit in the oven so don't be surprised! The top should have a nice 'burnt' glaze when the egg tarts are ready. 

6. Remove from oven + cupcake trays. Leave them to cool slightly before eating!

Before entering the oven

Don't worry. The custard will puff up quite a fair bit during the baking.

As soon as it comes out the custard will start to sink.

Tadaa~! End product. 

Hope you will like this recipe! 

I shall try making normal egg tarts some other time!