Portuguese Egg Tarts - this easy egg tart recipe calls for store-bought ingredients for the tastiest The most popular egg tarts that everyone knows and loves are the Portuguese and the Chinese ones.
Today I bring you Pasteis de Nata, the most famous Portuguese pastry, to sweeten your weekend!
This custard tart recipe yields buttery, sweet tarts with an aromatic custard that gets baked until it's I'm using the terms Portuguese Custard Tarts and Macau Egg Tarts interchangeably, but there are.
Bahan Membuat Portuguese Egg Tart
- Secukupnya pastry sheet.
- 450 ml susu cair.
- 125 ml whipping cream cair.
- 4 butir kuning telur.
- 1 sdt vanilla essence cair.
- 100 gr gula pasir.
- 2 sdm tepung maizena (larutkan dgn 50ml susu cair diatas).
- 1 sdm butter.
Langkah Memasak Portuguese Egg Tart
- Siapkan bahan2 dan loyang cupcake. Gilas pastry sheet dan cetak dlm loyang cupcake..
- Membuat bahan custard egg; Campur susu cair, whipping cream cair, telur, gula dan vanilla essence jadi satu. Aduk rata dan masak dalam api kecil hingga semua bahan larut. Lalu masukkan cairan tepung maizena, aduk hingga mengental dan agak berbuih. Konsistensi adonan nggak kalis, tapi juga nggak cair. Matikan api, dan terakhir masukkan butter & aduk rata..
- .
- Tuang bahan custard egg kedalam loyang yg sudah berwadah pastry, isi hingga 3/4 cup..
- Panggang dlm oven yg sudah preheat disuhu 200 dercel pada api bawah selama kurleb 30 menit (sesuaikan tingkat panas masing2 oven ya). Dan lanjut 5 menit dgn api atas untuk efek kecoklatan/gosong pada permukaan..
- Portuguese Egg Tart siap disajikan..
- Semoga bermanfaat ya, selamat mencoba 🙂.
At that temperature, shortcrust pastry would be incinerated. Homemade yummy Portuguese egg tart with egg tart wrapper recipe and custard filling recipe. I have been waiting for quite a long time for a cooler fall here. These diminutive egg tarts — pasteis de nata — a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff. Portuguese colonists brought pastel de nata to Macau and over the years it has evolved into its own particular tart influenced by the British custard tarts that were brought over to Hong Kong.
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