Portuguese Egg Tarts
In 1989, Englishman Andrew Stow brought Portuguese tarts to Macau. He adapted them with an English-style custard filling and reduced the amount of sugar. People soon flocked to try them, and they became a famous Macau snack, the most representative being Milktar's egg tarts. I've always been making this version, and it tastes great! It reminds me that when I first started using an oven for baking a few years ago, egg tarts were what I baked the most!
Ingredients
Steps
Prepare all the ingredients.
Combine the whole eggs, egg yolks, and caster sugar and stir until evenly mixed.
Add the milk and heavy cream to the egg mixture and continue stirring until well combined.
Strain the mixture through a sieve. This step is essential; otherwise the baked tarts will not be smooth and silky.
Preheat the oven to 200°C and preheat for 10 minutes. Pour the custard into the tart shells until about 80% full. I didn’t save the photo for this step, so I borrowed one from the internet. If the original author has any objections, please contact me, thank you.
Bake until the surface is caramel-colored as shown. Adjust time and temperature according to your own oven, as each one behaves differently. I baked mine for 25 minutes; this is only for reference.