Brazilian Egg Tart
Equipment
Ingredients
Pastry
puff pastry (chilled)
300 g
Custard Filling
milk (whole)
250 ml
heavy cream
100 ml
granulated sugar
100 g
egg yolks
4 piece
cornstarch
20 g
vanilla extract
5 ml
Instructions
Prepare the pastry shells
Roll out the puff pastry and cut into circles to fit tart molds.
Line the tart molds
Place the pastry circles into tart molds, pressing gently to form the shell.
Prepare the custard filling
Heat milk and cream in a saucepan until steaming but not boiling.
Mix the egg yolks and sugar
Whisk egg yolks with sugar until pale and creamy.
Thicken the custard
Add cornstarch to egg mixture, then gradually pour in hot milk while whisking continuously.
Cook the custard
Return the mixture to the saucepan and cook, stirring constantly, until thickened.
Add vanilla and cool slightly
Remove from heat and stir in vanilla extract. Let cool for 2 minutes.
Fill the tart shells
Pour the warm custard into the prepared pastry shells, filling each about 3/4 full.
Bake the tarts
Bake at 220°C for 15-20 minutes until the pastry is golden and the custard has caramelized spots.
Original recipe
Storage
Best served fresh on the day of baking. Store in airtight container in refrigerator.
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