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Portuguese Egg Tart

Portuguese Egg Tart Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 sheet frozen puff pastry, thawed
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 strip lemon peel (about 1 inch)
  • Ground cinnamon, for dusting

Method
 

  1. Preheat oven to 475°F (250°C) and grease a 12-cup muffin tin. Cut puff pastry into 12 squares, press each into a cup, and let corners hang over the rim.
  2. Combine cream, milk, sugar, cornstarch, vanilla, and lemon peel in a saucepan. Whisk over medium heat until steaming, about 4 minutes. Remove peel, cool 2 minutes, then slowly whisk into beaten egg yolks.
  3. Divide custard among pastry cups, filling halfway. Dust tops with cinnamon.
  4. Bake for 15 to 20 minutes until pastry is deep golden and custard has dark amber spots. Cool in tin 5 minutes, then remove and serve warm.

Notes

The custard may puff dramatically and then settle, that’s normal. For deeper caramelization, broil for 1 to 2 minutes at the end, watching constantly. A silicone muffin pan makes unmolding especially easy.