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Capture hearts with egg tarts not just by their adorable, eye-catching golden appearance but also through their rich, soft texture that seems to dissolve in your mouth. Why not showcase your culinary skills by making this delightful treat at home? Mytour guides you meticulously on crafting egg tarts with a smooth and non-fishy taste!
1. Introduction to Egg Tarts
Originally known as “Pastel de Natas” meaning custard tarts, these pastries are a post-meal dessert favorite in Portugal. Egg tarts charm with their petite, cup-like shape, perfect for handheld enjoyment.
Following Macao's colonization by this European country, 'Pastel de Natas' was introduced and renamed as Egg Tart. Since then, it has risen in popularity to become a globally recognized sweet delicacy, beloved not only in Portugal but around the world.
Image: Collected
Egg tarts represent the perfect harmony between a crispy, flaky crust and a soft, velvety egg cream filling. Their unique and delightful flavor has rapidly spread across numerous countries in Asia.
2. How to Make Egg Tarts
Creating an egg tart involves multiple detailed steps to achieve the ideal final product.
There are various methods to prepare egg tarts, ranging from simple to complex. The recipe provided here results in egg tarts with a flaky crust reminiscent of puff pastry and a creamy, custard-like filling.
Gathering Ingredients
| Khẩu phần | Thời gian chuẩn bị | Thời gian nướng | Độ khó |
| 8 – 10 chiếc | 40 phút | 40 phút | Trung bình |
For the Tart Crust
Water Dough
- 100 grams all-purpose flour (or type 11 flour)
- 50 grams unsweetened fresh milk (chilled)
- 20 grams sugar
- 20 grams vegetable oil (do not use Olive oil)
- 1 gram salt
Oil Dough
- 50 grams all-purpose flour
- 45 grams unsalted butter (chilled)
- 2 teaspoons cold ice water
Egg Custard Filling:
- 150 grams unsweetened fresh milk
- 100 grams whipping cream (can substitute with fresh milk for a less creamy texture)
- 3 egg yolks (20 grams each)
- 50 grams sugar (adjustable to taste)
- 25 grams cornstarch or all-purpose flour
- 3/4 teaspoon of liquid or powdered vanilla
- 2 grams salt
Tools Needed:
- Scale
- Parchment paper or plastic wrap
- Mixing bowl and egg whisk
- Rolling pin
- Thermometer
- Medium-sized cupcake molds (about 12 pieces)
- Oven
Preparation Method
1. Oil Dough Section
- Chill butter, cutting it into pea-sized cubes
- Mix flour and butter in a bowl with a spoon until they bind together. Requirement: The butter-flour mix should not melt, but form a cohesive, cold mass
- If the mix seems too crumbly, sprinkle in some ice water and mix until it forms a unified mass. Refrigerate for about 15 – 20 minutes.
Image: Collected
2. Water Dough Preparation
Mix all the water dough ingredients in a bowl. Knead by hand for 2 – 3 minutes until the dough becomes smooth and pliable. If the dough is too sticky, add a little more flour.
3. Rolling the Dough
- Prepare a clean, flat surface and lightly dust it with flour for the dough and rolling pin.
- Roll the water dough into a rectangle about 0.3 – 0.4cm thick.
- Spread the chilled oil dough to half the size of the water dough. Place it on top, offset to one side, fold over, and seal the edges to completely encase the oil dough.
- Roll out into a rectangle, about 0.3 – 0.4cm thick. Fold one-third of the dough over, then fold the remaining third over. Rotate 90 degrees and repeat the rolling and folding process two more times, for a total of four times.
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- If the dough tears or the butter melts while rolling, chill it in the refrigerator for about 15 minutes instead of continuing to roll.
- Regularly dust the work surface and rolling pin with flour to prevent sticking and facilitate smoother rolling.
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4. Preparing the Egg Custard
- Warm the cream and milk gently to about 50 – 60 degrees Celsius.
- Mix eggs and sugar in a bowl until dissolved. Sift in cornstarch and stir well. Gradually add the warmed milk and cream, stirring continuously.
- Put the entire cream, egg, and milk mixture into a pot. Cook over medium heat, stirring gently until steam appears and the mixture thickens slightly.
- Remove from heat, add vanilla and salt, and stir well. Cover to keep warm.
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5. Baking the Egg Tarts
- Preheat the oven or air fryer to 175 degrees Celsius for 15 minutes before preparing the filling.
- Bake the tart shells at 175 degrees Celsius for 8 – 10 minutes. Then remove from the oven and evenly distribute the custard filling into each shell (straining through a sieve for smoother texture is optional).
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- Bake the egg tarts at 175 degrees Celsius for about 30 – 35 minutes. Baking time may vary depending on the oven's size (check every 10 minutes to prevent over-browning).
- Let the tarts cool down before consuming. Do not eat immediately while hot. You may also refrigerate the cooled tarts and consume them within a day or two.
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Here's the complete guide to crafting egg tarts. Remember to save this recipe and showcase your baking prowess to produce batches of fragrant, irresistible tarts! Blog Mytour wishes you success!
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