18 Portuguese Egg Tart Recipe Bbc Discover Culinary Perfection!

Ingredients for Portuguese Egg Tarts

Pastry

• 300g of all-purpose flour
• 200g of butter, chilled and cut into small cubes
• 1 egg yolk
• 1 tablespoon of cold water
• Pinch of salt

Custard Filling

• 400ml of heavy cream
• 200g of granulated sugar
• 6 egg yolks
• 1 teaspoon of vanilla extract
• Zest of 1 lemon

Step-by-Step Instructions

Making the Pastry

1. In a large mixing bowl, combine the flour and salt.
2. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles breadcrumbs.
3. Add the egg yolk and cold water, and mix until the dough comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 400°F (200°C).
6. Roll out the pastry dough on a floured surface until it is about 1/8 inch thick.
7. Cut the dough into circles using a cookie cutter or a glass that is about 3 inches in diameter.
8. Press the pastry circles into a greased muffin tin, making sure the dough reaches up to the edges.
9. Poke the bottom of each pastry with a fork to prevent it from puffing up during baking.
10. Bake the pastry shells for 10 minutes, until they are lightly golden.

Making the Custard Filling

1. In a saucepan, heat the heavy cream, sugar, and lemon zest over medium heat until the sugar dissolves.
2. In a separate bowl, whisk together the egg yolks and vanilla extract.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
4. Strain the custard through a fine-mesh sieve to remove any lumps.
5. Fill each pastry shell with the custard filling, leaving a small space at the top for the custard to rise.
6. Bake the tarts for 15-20 minutes, until the custard is set and the tops are lightly browned.
7. Let the tarts cool in the muffin tin for 10 minutes before removing them.

Enjoying Your Portuguese Egg Tarts