Portuguese Egg Tart
A quick homemade version of the classic Portuguese egg tart with a flaky crust, creamy custard, and a caramelized top.
- Total time
- 25 min
- Servings
- 6
- Calories
- 320
- Protein
- 5g
Ingredients
- 1 sheet puff pastry
- 3 large egg yolks
- ½ cup sugar
- ¾ cup heavy cream
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 400°F. Roll out the 1 sheet puff pastry on a floured surface, then cut into 6 squares and press each into a muffin tin cup, trimming excess.
- 2
In a bowl, whisk together 3 egg yolks, 0.5 cup sugar, 0.75 cup heavy cream, 0.25 cup milk, and 1 teaspoon vanilla until smooth.
- 3
Pour the custard mixture into the pastry-lined cups, filling each about 3/4 full.
- 4
Bake for 15-18 minutes, until the pastry is golden and the custard is set with a caramelized top—jiggle slightly but not liquid.
- 5
Let cool in the tin for 5 minutes, then carefully remove and serve warm.
Tools you’ll need
- muffin tin
- rolling pin
- mixing bowl
- whisk
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