Portuguese Egg Tart Recipe

Every time I go to T&T Supermarket, I just want to demolish its entire bakery section, especially the addicting Portuguese egg tarts. You may or may not confuse them with the common HK-style ones but trust me, these bad boys are much crispier on the outside and tender and moist on the inside. I always regret buying just one but these little devils are just way too addicting.



Since I haven’t baked in awhile, I decided to kick off my passion for baking with these delicious mouth-watering egg tarts following this simple recipe.

3 tablespoons cornstarch
3 drops of vanilla extract
2/3 cup white sugar
1 cup milk
6 egg yolks
12 frozen tart shells

1) Preheat oven to 375 degrees F (190 degrees C.) Place 12 tart shells in a baking dish. If you prefer to make your own tart shell, that’s fine and dandy too.
2) In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook in low heat, stirring constantly until mixture thickens.
3) Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.
3) Fill the tart shells with mixture and bake for 20 minutes, or until crust is golden brown and the top of the filling has a brown glaze.
4) Bon apetit!

These egg tarts are best eaten warm so if you decide to save some for later (good luck), make sure to microwave them!


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