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Portugese Egg Tarts

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Ingredients
  

Pastry Lining

  • 11/2 piece Frozen Puff Pastry thawed or make your own puff pastry
  • 1 tsp Cinnamon Powder
  • 1 tsp Raw Sugar

Custard

  • 250 ml Milk
  • 100 ml Cream
  • Milk and cream can be replaced by 200ml of water and 6 tablespoon of milk powder - this tastes better
  • 3 Egg yolks
  • 1 Tbsp Corn starch
  • 1 tsp Vanilla essence
  • 75 g Sugar
  • 1 stick Cinnamon
  • 1 slice Lemon Peel

If making your own Puff Pastry

  • 1/2 tsp Sugar
  • 1 g Salt
  • 20 g Butter
  • 125 g Cake flour
  • 65 g Water
  • 65 g Butter for Laminating

Instructions
 

Pastry

  • Spread the cinnamon powder and sugar on the puff pastry. (Optional step)
  • Roll it up like a swiss roll.
  • Divide the rolled up puff pastry into 6 equal portions width-wise.
  • With the cut edge facing up, use the palm to press each piece down, then roll the pastry into a circle.
  • Line the egg tart tins (or muffin cups) with the pastry, ensuring it is slightly higher than the pastry tin.
  • Using a fork, poke a few holes on the pastry lining and leave it in the freezer for 30 minutes or overnight.

Custard

  • Put the egg yolks, milk, sugar, cinnamon stick and lemon peel in a saucepan over medium heat.
  • Dissolve the sugar in the milk with a whisk over medium heat. Then add the corn starch.
  • Sieve the custard mixture.
  • Pour the custard into the pastry cases, up to 70% full. If you try to do more, it might overflow and your tarts will be soggy. This is because the crust will contract first and then puff up and expand. If the custard overflows and dampen the pastry, it becomes soggy and will not cook.

Bake

  • Preheat oven at 210°C.
  • Put the tarts on the lowest shelf and bake for 20-25 minutes.
  • Sprinkle cinnamon powder on the tarts. (Optional step)

Puff Pastry

  • To make the puff pastry, combine all the ingredients except the laminating butter into a shining ball. Rest for 30 minutes.
  • Wrap the laminating butter into the dough and do a book fold.
  • Rest in the refrigerator for 15 minutes.
  • Repeat the folding and resting for another 2 more times (a total of three times). Each time, the pastry must be rolled to about 0.7cm before folding.
  • To use the pastry, roll it to 0.3cm thick.