Macau Portuguese-style Egg Tart
A classic Macau dessert with crispy flaky crust and rich, smooth egg custard, topped with caramelized spots – sweet and indulgent.
Ingredients
7 items- Frozen puff pastry 1 sheet (about 250g)
- Egg yolks 3
- Granulated sugar 40g
- Heavy cream 100g
- Milk 80g
- Vanilla extract a few drops
- Egg tart molds 4
Nutrition
Steps （5 steps）
Thaw frozen puff pastry at room temperature for about 10 minutes until slightly soft. On a floured surface, roll to 0.3cm thickness, then roll up and cut into 4 pieces. Press each piece into a tart mold, shaping with thumbs, letting the edge rise slightly above.
In a bowl, whisk egg yolks and sugar until sugar dissolves. Add heavy cream, milk, and vanilla, mix well. Strain through a sieve to remove bubbles for a smooth custard.
Preheat oven to 200°C. Pour custard into the tart shells until 80% full, being careful not to overfill to avoid overflow during baking.
Bake on the middle rack at 200°C for 15-18 minutes, until the edges are browned and the surface shows caramel spots and small bubbles.
Let cool for 2 minutes, then carefully remove from molds using a thin spatula. Serve warm or at room temperature for best flavor.
Tips
1. Using frozen puff pastry saves time; ensure it is fully thawed and rolled evenly. 2. Straining the custard removes bubbles for a smoother texture. 3. High baking temperature is key to achieve caramelization.
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