Portuguese Egg Tart

Portuguese Egg Tart


Puff pastry

1 pkt

Whipping Cream

200 g


300 g


80 g


3 nos

Eggs yolks

3 nos

Vanilla essence

½ tsp


  1. Preheat oven to 220°C.
  2. Cut puff pastry into square pieces to fit the size of your tart moulds. Press puff pastry onto the moulds.
  3. To make the filling: Cook whipping cream and milk until 70°C. Stir in sugar and cook until sugar ‘ dissolves. Pour into the beaten eggs and egg yolks and mix until well blended. Lastly add in the ‘ vanilla essence. Set aside to cool.
  4. Strain the mixture and pour the filling into the pastry tarts from step 1.
  5. Then bake at 220°C for 20-25 minutes.

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