Here are some basic background about Portuguese egg tarts. It is evolved from "pastel de nata", a traditional Portuguese custard pastry that consists of custard in a crème brûlée-like consistency caramelized in a puff pastry case. It was created more than 200 years ago by Catholic Sisters at Jerónimos Monastery (Portuguese: Mosteiro dos Jerónimos) at Belém in Lisbon.
When we talk about tart/pastries, we always refer to European styles'. In fact, in ASEAN countries, Macau is famous with its Portuguese Egg Tart. That's why today I choose to make this to participate Janine's hosted event. Seriously, I prefer to eat Portuguese egg tart rather than normal egg tart due to its layered crust. As such, I customized it to have more crust rather than custard filling, which is rather fattening and contains high cholesterol. Remember, eat healthy!
Below is the simple recipe for the Portuguese Egg Tart (Serve for 6)
Pastry: 1 cup flour 2 tbsp caster sugar 4 tbsp butter 2 tbsp water Filling : 3/4 milk 2 Large eggs 3 tbsp caster sugar
- Mix the flour, sugar, butter and water.
- Chill it while preparing the filling.
- Beat the eggs. Add the milk and the sugar.
- Preheat the oven at 180 degrees.
- Divide the dough into 6 to 8 balls.
- Flatten them into the pans.
- Spoon the custard into the shells.
- Bake for 30 mins or until set.