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Portuguese Egg Tart/Custart (Pastéis de nata) 蛋挞


I been dying to experiment how to make and bake Portuguese Egg Tart from scratch for awhile..I have many Egg Tart recipe in my baking book but I still prefer Chinese style Egg Tart from Chinese bakery in Chinatown.Whenever I visit Chinatown in NYC I must drop in at taipan-bakery to get their Portuguese Egg Custard.Well , travel to NYC from home is not easy especially the distant and traffic.Furthermore Mishu is going to school 6 days a week,so time is an issue too.At last I decided to try Portuguese Egg Tart recipe from Patsie Cheong in her cookbook called "31 Snacks for Asian Cuisine Lovers" but adjust the recipe slightly to suit my taste.I used both size mini and regular egg tart pan. The crust of the tart is really flaky and crispy not to said the custard is creamy and cheesy too!!










Ingredients:(A)
450 gm all purpose flour
100 gm unsalted butter
150 ml water
1 tbsp shortening
250 gm unsalted cold butter


Filling (B)
150 gm sugar
125 ml water
*boil and leave to cool*

(C)
4 eggs
100 ml milk
1 cup shredder Cheddar cheese
3 tbsp custard powder



Method:

1:Combine (A) ingredients together except cold butter.Knead into smooth dough with hand or mixer.Shape dough into a ball and cover or wrap with saran wrap for 10 minutes.
2:Cut cold butter into cube size,set aside.Then use rolling pin to roll out the dough in square size,place cold butter on the dough before fold into 3 layers and roll out again twice.Wrap with saran wrap and refrigerate until cold or 1 hour.
3:Meantime combine filling B into a medium stockpot at medium heat.Cook and leave to cool.When (B) cool down use spatula or whisker to mix with (C),set aside.
4:Remove dough from saran wrap and roll with rolling pin thinly.Use round cookies or donut cutter to cut out the dough before place into mini tart tin or pan or mould.
5:Pre-heat oven to 350 F.Pour custard filling into prepared tart mould till 3/4 full at rim.Bake at for 25 minutes or until the custard cooked.(slightly brownish on the top)
bigger size egg custard
mini size tart crust in mould
regular egg tart dough in mould with custard filling
in oven







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6 comments:

MaryMoh said...
April 23, 2010 at 3:21 AM

Mmm....looks perfect to me. I love Portuguese egg tarts. Wish I can have one now!

daphne said...
April 23, 2010 at 7:02 AM

Oh cant u send some over? I havent had these in 5 years! THey look amazing.

Little Corner of Mine said...
April 23, 2010 at 1:10 PM

Looks good, I love Portuguese egg tarts too! I'm too lazy to try it, have been thinking of making it for years but never started. :P

Cynthia said...
April 25, 2010 at 7:40 PM

I've heard a lot of good things about Portuguese egg tarts but never had one. Your description makes it sound amazing.

Beachlover's Kitchen said...
April 25, 2010 at 7:49 PM

mary:
Thank you for your kind words:) let me throw some to you!! *hop*! hehehe!! actually we can't finish the batch I baked.Only my daughter and me who eat it...


daphne:
sorry it's won't last more than a week.if send to you I think it's take more than a week la..hehehe!!I have some left over after aweek I have to throw away coz have mold on the custard..sorry:) don't Aust have HK bakery? HK ppls make good egg tart!!

LCOM:
I know,I know!! if you can get egg tart at asian bakery why bother bake your self,right?

Cynthia:
Thank you:) you can try to make some,it's really good!! I know you have no problem baking this gem:) you are a great cook and baker.

Tebonin said...
April 29, 2010 at 11:54 PM

Portuguese egg tart is really hard for me. Although there are thousands of recipes there. But the perfect one just really hard to find.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.