Easy Egg Tarts | Bakereeve

I really felt like eating Portuguese egg tarts one day, and I thought, what if I could make them myself? But thinking about the tedious process of making the pastry dough was not something I wanted to get into. So ladies and gents, this was how my brain farted out this idea of a quick & easy egg tart recipe using INSTANT PUFF PASTRY.

Impress your friends (& yourself) with this super easy egg tart recipe by using instant puff pastry. Tastes almost as good as those store bought egg tarts but maybe even better cos it’s home made with love. ❤️

(mega hats off to all shops/restaurants who have the skills and time to create those glorious flaky layers of tart crust)

Recipe

Makes 12-14 egg tarts

Ingredients

200ml whipping cream
100ml of milk
2 whole eggs
2 egg yolks
40g of sugar
3 sheets of instant puff pastry

Steps

Add eggs, sugar, whipping cream and milk to a bowl and mix well. You are not looking to incorporate any air in this mixture, thus no need to beat vigorously, just enough to mix well.
Leave the mixture in the fridge for minimally 30 mins to allow the sugar to dissolve. Tip: place a layer of cling wrap over the liquid to prevent a layer of curd from forming on top of the liquid while resting in the fridge.
Right before you’re ready to set assembling, take your pastry sheets out from the freezer and let it rest at room temperature for about 5 mins so it is more malleable.
Do note that the time here might vary, depending on how warm your area is. As I live in Singapore, where climate is about 30deg celsius, it takes about 5 mins for the pastry sheets to soften.
Stack 3 layers of pastry sheets on top of each other and roll them tightly, eliminating as much gaps as possible between the rolls.
Optional step: Pop the rolled pastry sheets into the freezer for 5 mins just so that it hardens up again before assembly.
Cut your rolled pastry sheets into 2cm thick slices.
Press the dough into a tart mould or cupcake tin, with the rolled sheets facing up. You can either press the dough directly into the mould, or press it before sticking it into the mould. The latter is easier if you are new to this and do not want your aluminium tart moulds to go out of shape.
Pour your egg tart mixture into the tart moulds, and fill each tart shell to 80% of the tart.
Bake at egg tarts in a preheated oven at 210 deg for 20-25 mins at the middle rack. If you want a more ‘burnt’ egg tart, bring the egg tarts up to the top rack during the last 5 mins of baking.