In the Kitchen

Portugese Egg Tart

Portugese Egg Tart


More than 2 hours


Less than half hour




    Tart dough

    • 1 kg cake flour
    • 15g salt
    • 560g water
    • 800g butter


    • 500g milk
    • 500g whipping cream
    • 250g sugar
    • 15g cake flour
    • 20 egg yolks


    To make dough, mix the flour, salt and water; then whip for 7-8 minutes. Keep in fridge for 1 hour.

    Remove dough from fridge and make into a puff pastry dough layer with butter; keep in fridge for three hours.

    Press the pastry dough to a thickness of 0.5-0.6cm, then roll it up as to a stick shape and place it back into the fridge.

    Cut the stick shape pastry into 1.3cm thick and place it in a egg tart mould.

    Heat up the milk, cream and sugar in a pot, add flour, butter and cook for two minutes. Allow to cool.

    Pour the egg yolk in the custard, mix it and put it into the tart mould. Bake in a 260 degree oven for around 20 minutes.

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tried it and says:

I don't think this recipe is a very good one. 1) The ingredients only show one 800gm of butter but your method calls for butter to be added into the custard. I find it confusing. 2) I don't think the description on how to make the puff pastry is sufficient.

1) A detailed explanation as to how to make the puff pastry. 2) to state the correct ingredients.

25 Sep 2012 9:32:00 AM