Portugisisk æggetærte-glæde
These Portuguese Egg Tarts have a crispy crust and a light and creamy custard. It is easy to make and fun to eat with your hands!
Ingredienser
Tart Crust
- 1 sheet of Puff Pastry
Tart Filling
- 100 g Granuleret sukker
- 75 ml Vand
- 1 Kanelstang
- Peel from 1 Lemon
- 6 Æggeblommer
- 2 Spsk. Majsstivelse
- 350 ml / 1 1/2 cups Sweet Whole Milk
- 1/4 tsk Salt
- 1 tsk Vanilla Paste / Extract
Sådan gør du
Prepare the Tart Crust
- Butter the Muffin Tin.
- Take the Puff Pastry out of the fridge directly. Remove from package and fold the Puff Pastry into a long roll shape. Cut the pastry into 12 equal pieces.
- Place each piece into the Muffin Tin. Use your thumb and fingertips to spread the pastry and fit the size of each tin.
- Prick the bottom of each tart dough. Refrigerate the Pie Crust dough for at least 30 minutes while preparing the Tart Filling.
Prepare the Tart Filling
- First prepare the Sugar Syrup. On medium heat, in a saucepan, heat up the Water and Sugar until the Sugar is fully dissolved.
- Add in Lemon Peels and the Cinnamon Stick. Simmer on medium heat for 3-5 minutes.
- Sift the Sugar Syrup (take out the Lemon Peels and the Cinnamon Stick) into another bowl. Set aside and let cool.
- In a glass bowl, whisk together the Cornstarch, Salt, and 1/3 of Sweet Whole Milk.
- Add the rest of the Milk into a saucepan on medium heat. When the Milk is about to boil at the edges, add in the Cornstarch mixture. Whisk constantly until you have a slightly thickened texture. It will take 3-5 minutes.
- Remove from heat. Let cool for a few minutes. Then add in the Sugar Syrup and Vanilla Paste. Combine well.
- In another bowl, use a ladle to add the warm milk mixture slowly into the Egg Yolks. Quickly whisk them together to avoid the yolks scrambling. Whisk until the texture is smooth.
- Then pour the mixture into the pot and mix well together.
- Use a strainer to strain the tart filling into a measuring cup. Set aside.
- Take the Tart Crust out from the fridge. Add in the filling up to about 90% close to the top of each tart.
Bake the Egg Tarts
- Bake the Egg Tarts in a preheated oven at 200 C (392 F) for 10 minutes. Then lower the heat to 180 C (356 F) and bake for another 15-20 minutes.
- Let the Egg Tarts cool down on a rack before removing from the Muffin Tin.
- Serve while warm.
Video
Noter
- It's important to keep the Puff Pastry cold before baking.
- You can refrigerate the leftover Egg Tarts in the fridge for up to 3 days.
Har du prøvet denne opskrift?Omtale @hainisblog og tag #cookcookgo på instagram!