easy portueguese flaky egg tarts

What if I told you that you don’t need to spend hours laminating puff pastry to create a flaky, buttery egg tart shell? The secret? Egg roll wrappers. Traditionally, there are two styles of egg tarts: Portuguese-style with a flaky puff pastry shell and caramelized top, and Hong Kong-style with a cookie shell. Today, we’ll be making the Portuguese-style ones.

welcome to catie’s kitchen

As a newbie to the world of food, my goal is simple: to have fun with every creation. I believe that the best food is made at home with love.

easy portueguese flaky egg tarts

ingredients:

• 2 eggs

• 2 ½ tbsp (30g) sugar

• 1 tsp (4g) vanilla extract

• 1 tbsp (20g) condensed milk

• ½ cup (120g) heavy cream

• ½ cup + 2 tbsp (140g) milk

• 2 tbsp (30g) melted butter

• 12 sheets of egg roll wrappers

instructions:

1. Prep: Preheat the oven to 400°F/200°C.

2. Make the custard filling: In a bowl, whisk the eggs, condensed milk, vanilla extract, and sugar together until fully combined. Then add heavy cream and milk, and mix until smooth. Strain the mixture into a pitcher or large jar to remove any lumps.

3. Melt butter: Melt the butter in a small pan or microwave.

4. Prepare the dough: Brush melted butter between each egg roll sheet, stacking 4 sheets at a time. Cut 4 circles from each stack. Repeat this process 3 times to have a total of 12 circles. (note: kitchen scissors work better than a round cookie cutter)

5. Form the tart shells: Place the 12 circles into egg tart molds or a cupcake tin, pressing them gently to form the shells.

6. Fill the shells: Pour the custard into each shell, filling them about 80-90% full.

7. Bake: Bake the tarts at 400°F/200°C for 11-12 minutes, or until the crust is golden brown and the tops are slightly browned and caramelized.

8. Serve: Let the tarts cool slightly before serving.

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