Macau Portuguese Egg Tart 澳门葡京挞

Portuguese egg tart is one famous egg tart which originated from the ex-Portuguese colony Macau.  However, it is now widely sold almost the whole Asia-Pacific region. Since I have already started the tart project, I shall not miss out this mouthwatering specialty as well. I was at first inspired by this beautiful blog, here. Then there is another inspiration which caught my attention by Gregoire Mischaud. Definitely, there’s more to put into trial. Oh…. I am a happy baker ! Thanks to the internet. Please read on.

Ingredients for pastry dough crust :
250gm  all purpose flour
50gm  cold butter, chopped
130ml  warm water
1 TB sugar
a pinch of salt
100gm   margarine or shortening
* extra flour for working table

Method :
(1)  dissolved sugar & salt into warm water then set aside to cool.
(2)  put together flour and butter then rub till became fine crumb.
(3)  stir water mixture into flour mixture till soft dough is formed.
(4)  wrap dough with plastic sheet and keep chilled for 15 minutes.
(5)  now, roll dough to 1cm thickness and spread on 90gm of margarine then fold flat dough into half, seal the edges and chill for 30 minutes.

(6)  again, roll chilled dough to 1cm thickness, make a single fold (no need to seal) then keep chilled to set for 15 minutes.
(7)  now, roll chilled dough to 1cm thickness for the final round, make a single fold (no need to seal) then keep chilled to set for 30 minutes.
(8)  finally, flatten chilled dough to 2mm thickness and spread on the remaining margarine, roll up the dough like a swiss roll.(as picture shown as the above).And keep into freezer to set for 30 minutes.

(9) when done, cut rolled dough into 10 equal portions and press each into egg tart moulds by the cutting point facing up. Slightly push the side dough a bit higher than the mould.

(10)  again keep pressed dough to refrigerator for 20 minutes before filling in the creamy egg mixture.

Note :  Always greased the cups or mould before pressing in any dough and do not used flour coating.

Ingredients for creamy egg custard fillings :
210gm (225ml)  heavy cream
2 egg yolks
1 egg
140ml  milk
75gm  sugar
1/2 tspn  vanilla extract

Method :
(1)  mix together milk and sugar then simmer over medium heat till sugar dissolved. Set aside to cool.
(2)  finally, beat the remaining ingredients together till well cooperated.
(3)  strain egg mixture by a sieve and fill into pastry cups.

Finally, bake at preheated oven 230′C for about 25-30 minutes or till golden brown.

And here it is !!! These babies turned out looking terribly gorgeous and the crust is perfect. Flaky & crunchy ! Just like it is described.

 These tarts look exactly something to die for. You know what I mean !!! haha…. I bet you can’t even stop at one. Hope you all going to have a great week ahead. Enjoy !