Portuguese Egg Tarts

If you don’t like your Portuguese egg tarts too sweet, you can reduce the sugar a little bit. Be sure to use jumbo-size eggs or you might be short of the filling mixture for these Portuguese egg tarts...

Sugar Dough

          220gm Butter

          150 g icing sugar

          1 whole egg

          1 egg yolk

          450 g plain flour

Egg Tart Filling

          6 eggs yolk

          125 gm caster sugar

          125 ml milk

          1 tbsp vanilla

Step 1. Prepare sugar dough. Mix icing sugar and butter. Add in whole egg and egg yolk and mix until well mixed. Lastly add in flour. 

Step 2. Press the sugar dough into tart mould. Set aside. 

Step 3. In a saucepan, combine milk, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. 

Step 4. Pour the egg tart filling mixture into prepared tart mould.

Step 5. Bake at 175⁰c for 30 minutes or until set and lightly brown. Take it out and leave to cool. 

Step 6. Ready to serve.