Portuguese Egg Tarts
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Portuguese Egg Tarts

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Level

easy

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Cooking

30 min

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Preparation

45 min

Ingredients

Servings

6
Egg
use yolk only
6
Caster Sugar
60 g
Milk
100 ml
Thickened Cream
220 ml
Vanilla Pod or ½ tsp Vanilla Extract
1
Raspberry Jam
1⁄4 cup
Cinnamon Stick
1
Puff Pastry Tart Shells
12 pieces

How to cook

Prepare cream mixture

  • Mix milk and thickened cream in a deep saucepan.
  • Scrape the seeds out from the vanilla bean and add them into the milk mixture along with a stick of cinnamon.
  • Heat the cream mixture to the scalding point, when little bubbles form at the edges.
  • Turn off the fire and let the mixture cool.
  • Discard cinnamon stick from the cooled cream mixture.

Method

  • Whisk egg yolks with caster sugar.
  • Pour and continuously whisk the cream mixture into the egg yolks.
  • Strain the mixture through a sieve.
  • Fill the pastry shell with the custard mixture.
  • Bake at 230°C for 30 minutes until custard is set and the top has burnt splotches and the pastry is brown.
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