GET BAKED WITH ME: PORTUGUESE EGG TARTS after several failed attempts (BAHASA ID SUB)

Watch till the end if you wanna make this with frozen puff pastry! 😉

It's quite tricky to ensure that the pastry is well baked and to get that nice brown spots on the tart, since you want to avoid the custard to overcook! That's why you need high temperature and bake this for the right amount of time -- not too long that the custard curdle, but not too short that the pastry is under-baked.

I baked this at 250C fan forced, but if your oven goes higher, that'll be even better.

Check your tarts after 8 - 9 mins, if the crust and top is brown, take them out! The center will be slightly jiggly but that's ok cause it'll firm up once it's cooled. Leave them in the mold for 5 minutes after baking, and let it cool down for 10-20 minutes because they will be HAWT.

The brown spots at the top comes from milk that forms a film of protein (have you ever seen that layer formed when you're heating milk up?). This film burns at high temperature resulting in that beautiful brown spots.

PASTRY RECIPE (enough for 12 tarts)
140g all purpose flour
80g water
3g salt
100g butter (will only use about 2/3)

CUSTARD RECIPE (enough for 12 tarts if using the same mold size as me)
3 egg yolks
20g all purpose flour + 25ml full cream milk (for paste)
200ml full cream milk
100g sugar + 124g water (for simple syrup)
1/2 lemon, peel only
1/2 tsp vanilla extract
optional: 1 cinnamon stick

ALTERNATIVE CUSTARD RECIPE (enough for 12 tarts) -- easier to make
(as shown on Custard Attempt 1 at 7:40)
A. whisk together:
3 egg yolks
100g sugar
10g all purpose flour
1/2 tsp vanilla extract

B. heat up, bring to simmer:
130g cream
195g full cream milk
1/2 lemon, peel only
optional: 1 cinnamon stick

Combine A + B, strain, and let cool to room temperature

#portugueseeggtart
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Have a beautiful rest of your day!

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00:00 Portuguese Egg Tart
00:49 The dough
04:42 The custard
07:12 Eating
07:35 Failed batches