Egg tart is the short name of egg custard tart. Homemade yummy Portuguese egg tart with egg tart wrapper recipe and custard filling recipe.
I have been waiting for quite a long time for a cooler fall here. Now finally it comes! I can enjoy homemade perfect egg tart at home. We have been enjoying warm and sunny time for around 9 months.
Before we begin, it is really important to note that this egg tart (Portuguese egg tarts) wrapper will be a tough task in higher room temperature over around 25 degree C. So fall and winter should be the perfect time. But yes, we get air conditioner. There are ready to sell egg tart wrapper (pastry shells) if you really do not want to brother that much. But the processing is quite funny and for brave kitchen lover, you should try this definitely. And then you will never want to buy that again.
For the egg tart wrappers, I would love to make a larger batch since the process is time consuming. It can be freezed for quite a long time. For me, I have tried about 2 weeks. And remove the wrapper from freezer to refrigerator for soften before making egg tarts at home.
To make egg tart wrappers or pastry
In a large bowl, mix salt with flour. And then cut unsalted butter chunks as shown in picture 1. Use your hand to rub the flour and butter into fragmental texture as shown in picture 2. Stir water in and then knead into smooth dough (picture 3). Cover with plastic wrapper, and put in refrigerator to reset for around 1 hour(picture 4)
When the dough is almost ready. place the butter in a plastic bag and shape it to a rectangle with a rolling pin. Put into refrigerator so the butter will not melt as shown in sub-picture 1.
Get the wrapper dough out and then roll into a large rectangle, slightly over 3 times wider and longer than the butter rectangle . Get the butter rectangle out, remove the plastic bag and place it in the middle of the flour rectangle. Press the wrapper slightly to remove any bubbles. Fold the two sides up as shown in picture 2.
Then rotate the wrapper around 90 degree and then roll out to a large rectangle again like sub-picture 3. Then fold the wrappers to form a flour layer wrapper. Cover with plastic wrapper and place in refrigerator to reset for 20 minutes.
Rotate the wrapper again and repeat the folding process for another 2 times(totally 3 times). After each folding, if the butter begins to melt or you feel a little bit hard to roll the wrapper out, place in refrigerator to reset for around 20 minutes. If the room temperature is quite low, you can skip resetting process in order to save some time.
After all the folding process is done. Slightly flour your operating board and roll the wrapper into another large rectangle again. Roll it up to a long log like sub-picture 4. But try to make it as tight as possible.
I understand this might be a little bit complex because I used some time to figure this out too and I am trying to explain everything clear. If there is something missing or explained wrongly. Please leave me a note!
About how to keep the pastry shell: If you do not plan to make egg tart immediately, spread some flour on surface and freeze until use.
Egg custard filling
In a small pot, mix sugar, whipping cream and condensed milk. Heat until the sugar melts. Put aside as sub-picture 1.
Add egg yolk and mix well picture 2. Shift the baking powder in picture 3, mix well picture 4. Filter the mixture to get the custard filling picture 5 and 6.
Assemble the shells
Pre-soften the pastry shell before preparing the filling and cut into wrapper around 25g like picture 1
Place some flour in small bowl. Coat one side of the egg tart wrapper with flour and then place in the module. Coated side is the upside as picture 2.
Use your hand to press the shells slightly from the bottom to top until it is evenly assembled on the modules or bottom slightly thinner than other parts.
Reset for around 15 minutes so that they will not shrink too much.
Pour egg custard filling around 70% to 80% full.
Bake with 220 degree C for around 25 minutes. I have baked for 2 batches this time.
See the bottom. Multi-layers.
And texture. 
Portuguese Egg Tart Recipe
Ingredients
Egg tart wrapper for 20 wrappers
- 300 g all-purpose flour
- 6 g salt
- 45 g unsalted butter in the dough
- 150 g water
- 180 g unsalted butter
Egg tart filling for 12 egg tarts
- 110 g whipping cream
- 75 g milk
- 30 g granulated sugar
- 2 egg yolk
- 8 g condensed milk
- 8 g cake flour
Instructions
- To make the dough for egg tart wrapper: In a large bowl, mix salt with flour. And then cut unsalted butter chunks. Use your hand to rub the flour and butter into fragmental texture. Stir water in and then knead into smooth dough. Cover with plastic wrapper, and put in refrigerator to reset for around 1 hour.
- To prepare the butter wrapped inside: place the butter in a plastic bag and shape it to a rectangle with a rolling pin. Put into refrigerator so the butter will not melt.
- Get the wrapper dough out and then roll into a large rectangle, slightly over 3 times wider and longer than the butter rectangle. Get the butter rectangle out, remove the plastic bag and place it in the middle of the flour rectangle. Fold the two sides up.
- Then rotate the wrapper around 90 degree and then roll out into a large rectangle again. Fold the rectangle wrapper to form a four layer wrapper. Place in refrigerator to reset for 20 minutes.
- Then repeat the previous step twice.
- Roll the wrapper into another large rectangle again. Roll it up like the picture shows.
- Cut into wrapper around 25g.
- Place some flour in small bowl. Coat one side of the egg tart wrapper with flour and then place in the module. Coated side is the upside.
- Use your hand to press the shells slightly from the bottom to top until it is evenly assembled on the modules or bottom slightly thinner than other parts.
- Assemble all the wrappers and reset around 15 minutes.
- To making the custard filling: in a small pot, mix sugar, whipping cream and condensed milk. Heat until the sugar melts. Put aside. Add egg yolk and mix well.
- Shift the baking powder in, mix well and filter the mixture to get the custard filling.
- To baking the egg tart: pre-heat the oven to 220 degree C.
- Pour the egg custard filling to the crust around 70% to 80% full. Place all egg tarts in and baking for around 25 minutes until the custard is custard is burnt and the crust is brown. If you like darker surface, bake for another 5 minutes and rotate your tray if necessary.
- Remove out and set aside for cooling down a little bit and serve warm.
Notes
To keep the extra crust: garnish some flour and then freeze them. Move to refrigerator from freezer before using until soften naturally. I get feedback asking about the shell, I have two types of shells. This one in this recipe and another one in Hong Kong style egg tarts. I do not recommend using this shell because it is hard to wash. You will need to wash them immediately after moving the egg tarts out. But if you cannot find that smooth shell, this will be the only solution- it is available on amazon: egg tart shell
When u say 4 layer wrap do u mean u fold up the right and then the left side into the centres and then folding down the middle? As in it is not a straight letter fold – like right over left?
Hi Joanne,
I fold up both the right and left side to the middle.
Baking Flour is a new term in western cooking.
(All Flour is used for baking)
We normally have 2 types of flour –
1 – Plain Flour
2 – Self raising flour
The combination of Baking powder and Plain flour is what we call self raising flour.
Please tell us exactly what it is you call “Baking Flour”
I presume you want to differentiate between flour for baking and cornflour which is normally used for thickening
.
Sorry, I should mean cake flour (low gluten flour) here. Thanks for the correctness.
What should the dimensions of the rectangle be?
Sorry, Mary. I cannot remember the actual rectangle. It should be around 30cm long * 15cm wide.
Do we need cake flower and baking powder or are they the same thing?
Cake flour works fine. But baking powder is not necessary