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Portuguese Egg Tart, however Large! Recipe on Food52
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Prep time
10 minutes -
Cook dinner time
45 minutes -
Serves
6-8
Writer Notes
Rising up, one among my favourite pastries to order at any dimsum restaurant have all the time been Portuguese or Macau-style egg tarts. They’re these particular person, fist-sized tarts which have a deeply flavorful, well-caramelized custard prime and flaky puff pastry throughout the bottom and sides. Only a word: These are distinctly totally different from the extra frequent Hong Kong-style egg tarts, which have a shortcrust-like pastry shell and an eggy, shiny, just-set yellow custard. I really like each, however the Portuguese/Macau-style ones have a particular place in my coronary heart.
On a weekend baking whim, I made a decision to make some alone. However as an alternative of creating a number of egg tarts, I supersized them into one huge 9-inch tart! So whether or not you wish to name this a paunchy Portuguese egg tart, a plump pastel de nata, or just a dai po tat (大葡挞; actually which means huge egg tart), this undoubtedly belongs within the S-tier of pastries. (And sure, for these within the know, it’s just like tarte de nata in Portugal, however with a puff pastry crust as an alternative of the normal shortcrust model.)
To make it, I mixed milk, cream, sugar, salt, egg yolks, and vanilla, then stirred them collectively to dissolve the sugar and salt. Then I rolled out a puff pastry dough (I used store-bought however when you’ve got the time and persistence, a home-made dough would make this even higher!), match it snugly right into a tart pan, then poured the custard into it. I baked this in an oven for 45 minutes, and it changed into this bubbly monster of an egg tart — charred and caramelized on prime, crisp throughout the crust, with an excellent smooth, jiggly custard middle.
You may ask, are all desserts higher after they’re larger? Within the case of egg tarts, I firmly imagine that the reply is a hefty, resounding sure! —Jun
Substances
1
puff pastry dough, home made or store-bought
1 cup
(240ml) complete milk
½ cups
(120ml) whipping cream
100 grams
(½ cup) granulated sugar
½ teaspoons
(2g) kosher salt
6
egg yolks
1 teaspoon
(5ml) vanilla extract
Instructions
- Roll out the puff pastry dough till roughly ⅛ inch (3mm) thick and right into a disc bigger than a 9.5 inch (24cm) round tart pan, with no less than an additional inch of dough on all sides. Place the dough into the tart pan, match it snugly into the pan, and trim off any extra dough. Place the tart pan within the fridge to agency up the dough.
- Warmth an oven to 390°F (199°C).
- Mix the milk, cream, sugar, salt, egg yolks, and vanilla extract in a bowl. Gently whisk every thing collectively to dissolve the sugar and salt, however don’t whisk any extra as we don’t wish to incorporate any air bubbles into it.
- Take the tart pan out of the fridge, and pour the custard into the tart. The custard ought to attain round three-quarters up the perimeters of the tart dough. (Don’t fill the custard previous this mark as it’d spill over through the bake.) If there are air bubbles on the floor of the custard, you may take away them with a spoon or by gently heating it with a blowtorch.
- Bake the tart within the oven for 40-45 minutes, rotating midway. The custard will bubble and caramelize on prime, which is completely regular. (We would like this.) If the custard is wanting prefer it’s burning too rapidly, flip down the temperature to 350°F (177°C) and proceed the bake.
- When completed, take the tart out of the oven. Let it cool within the tart pan for 10 minutes, then slice and eat! The tart can hold nicely for as much as 2 days within the fridge, however the crust will flip progressively softer and soggier so do eat it as quickly as you may.