Classic Portuguese Egg Custard Tart
Ingredients
Filling
- 60 g liquid whipping cream or powdered whipping cream mixed with warm water to desired consistency
- 60 g granulated sugar
- 2 egg yolks
- 1 tablespoon cornstarch
- 260 ml full cream milk
- 1/2 teaspoon vanilla paste
Crust
- Pre-made crust (e.g., Edo brand)
Preparation
Preheat oven to 250°C
Mix filling ingredients together on the stove over low heat until thick but not too thick
Pour filling into crust up to 3/4 full
Bake at 200°C until the surface is caramelized and brown, and the tart is puffy and golden with a crispy texture
Tips
High oven temperature is necessary for the Portuguese egg tart to achieve a beautifully caramelized surface and perfect puff without becoming soggy
