Sunday, April 15, 2012

Portuguese Egg Tart

I can't tell you how much fun I had during the break. Me and H went for a trip to Leura and Blackheath. We had a picnic at the beautiful garden, it was a beautiful day with a nice cool breeze and a lot of sunshine.

Besides a full on day trip, the next day we went out with our relatives, we had ice creams and sat near the beach. It was a beautiful day too.

The day before my trip to Leura, I received my Donna Hay Magazine in the mail box. I love Donna Hay, who doesn't really?!

When I flicked through the magazine, I saw this Portuguese egg tart. My mouth watered.  I was so excited to bake them, since I hadn't had this for a while

Me and H were so excited when they came out perfect.  These little morsels are so moreish that one will never be enough. We love it.

I hope you will too.


Portuguese Egg Tart
adapted from Eat. Play. Shop

 1 sheet puff pastry (375 g, I used careme puff pastry)
6 egg yolk
150 g caster sugar
2 tbsp cornflour
680 ml full fat milk
2 tsp vanilla extract

1. Dissolve the cornflour with milk, and strain the mixture into a saucepan.
2. Add sugar, egg yolk, and vanilla extract into the milk, mix well.
3. Cook the mixture under medium heat, mix constantly until it's thicken.
4. Set a side and cover the custard with cling wrap and press the wrap down onto the surface of the custard, and set aside to cool.
5. Pre-heat the oven to 200 C.
6. Tightly roll the pastry into a log.  
7. Cut the log onto 12 x 1cm rounds.
8. Put one in a muffin pan wells ( I used individual muffin cup), push the pastry straight down in the center of the dough spiral with your thumb.
9. Use the thumb to flatten the pastry against the bottom of the well, up its sides and the corner of the well.
10. Fill the pastry with custard until 3/4 full. 
11. Bake the custard for 20-25 minutes, or until the custard is blistered and golden.

Have a great weekend, folks!

'Till then,


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