Easy Portuguese Egg Tarts

• •1 package Frozen puff pastry (mini size, or 1 standard sheet to cut into 12-15 rounds)
• •1 piece Whole egg
• •3 piece Egg yolks
• •125 g Liquid milk
• •250 Whipping cream
• •0.5 tsp Salt
• •65 Granulated sugar
• •1 tsp Vanilla extract

Instructions

1. 1

   If using frozen puff pastry sheets, thaw them according to package directions. Lightly flour your work surface and roll out the pastry slightly thinner if desired. Use a round cutter (about 2.5-3 inches / 6-7.5 cm) to cut out 12-15 circles. Press each circle into a mini muffin tin or tart mold, allowing the edges to come up the sides.

2. 2

   Preheat your oven to 400°F (200°C).

3. 3

   In a medium bowl, whisk together the whole egg and egg yolks until well combined. In a separate saucepan, combine the liquid milk, whipping cream, salt, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm but not boiling. Remove from heat.

4. 4

   Slowly pour the warm milk mixture into the whisked eggs, whisking continuously to temper the eggs and prevent them from scrambling. Stir in the vanilla extract. For an extra smooth custard, strain the mixture through a fine-mesh sieve.

5. 5

   Carefully fill each puff pastry-lined tart mold with the egg custard mixture, filling them about ¾ full.

6. 6

   Bake for 20-25 minutes, or until the pastry is golden brown and flaky, and the custard is set with characteristic dark, caramelized spots on top. Keep an eye on them to prevent burning. If tops are not browning enough, you can briefly use the broiler for 1-2 minutes, watching very closely.

7. 7

   Remove the egg tarts from the oven and let them cool in the molds for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Chef's Tips

• 💡For extra flaky pastry, ensure your puff pastry is very cold when you work with it.
• 💡Don't skip straining the custard mixture; it ensures a silky-smooth texture.
• 💡The dark, caramelized spots on top are characteristic of authentic Portuguese Egg Tarts, indicating proper baking and sugar caramelization. Don't be afraid of them!
• 💡These tarts are best enjoyed on the day they are made but can be stored in an airtight container at room temperature for up to 2 days.