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Handmade Layered Portuguese Egg Tarts

Name: Handmade Layered Portuguese Egg Tarts
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: All purpose flour; sugar; Salt; butter; water; Egg Yolk; Milk; whipping cream; Custard powder

groups4 servingsspeedMediumcountertopsPrep: 60 minsskilletCook: 30 minsscheduleTotal: 90 minsoutdoor_grillBaked

Allergens:warningGlutenwarningDairywarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

schedulePrepare in advance

circleDough needs to be kneaded and chilled in the refrigerator in advance (30 minutes)30min

Active Cooking

00:00:18

In a large bowl, combine 125g all-purpose flour, 10g sugar, 2g salt, 20g softened butter, and 60g water (adjust water ±5g depending on moisture level). Knead by hand until a smooth dough forms. Place dough in a plastic bag and chill in the refrigerator for 30 minutes to relax.

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Watch out

Add water gradually based on dough consistency. In warm weather, chill the dough immediately after kneading to prevent the butter from melting and becoming sticky.

Ingredients:All purpose flour (125 g)sugar (10 g)Salt (2 g)butter (20 g)water (60 g)

Tools:glass mixing bowl

Active Cooking

00:00:51

Take a sheet of parchment paper, fold it into a square pouch with sealed edges. Place 90g of butter inside, and fold the remaining edge to enclose it. Gently press down with a rolling pin to flatten the butter into an even, thin square sheet.

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Watch out

Do not force-roll hard butter directly. Press down firmly first before rolling gently to avoid breaking the paper or cracking the butter.

Ingredients:butter (90 g)

Tools:rolling pinparchment paper

Active Cooking

00:01:19

Dust the work surface with dry flour and roll out the chilled dough into a disk large enough to wrap the butter. Place the square butter sheet in the center, wrap dough edges over to seal completely, and pinch edges tight. Turn over, dust with flour, gently press and roll out into a long rectangle, then fold into thirds. Repeat flouring, pressing, rolling, and fold into thirds again. Roll out a third time and fold into fourths (book fold).

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Watch out

Do not roll with heavy force. Always dust with dry flour and press lightly before rolling, otherwise the pastry dough will tear and leak butter, ruining the layers.

Ingredients:All purpose flourbutter

Tools:rolling pin

Waiting Time

00:02:15

Place the folded pastry sheet into a plastic bag and refrigerate for 15 to 20 minutes to chill and relax the dough, preventing butter from melting in warm room temperatures.

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Watch out

Chilling is critical especially in warm weather. If the butter melts and leaks out, the lamination layers will collapse.

Tools:plastic bag

Active Cooking

00:02:20

Remove the chilled pastry from the fridge. Dust the surface with flour and roll the pastry out into a large rectangular sheet (do not roll ultra thin). Starting from one side, roll the sheet tightly into a round log without leaving air gaps.

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Watch out

Roll the pastry tightly with no hollow space in between, otherwise the cut dough portions will come apart.

Ingredients:All purpose flour

Tools:rolling pin

Active Cooking

00:02:38

warningStay safe

Keep fingers clear when slicing the chilled firm dough log with a sharp chef's knife to prevent cuts.

Wrap the log in parchment paper and chill until firm. Slice into 12 equal dough portions. Place a dough portion spiral-cut-side up into an aluminum egg tart mold. Dip your thumbs in dry flour and press from the bottom center upwards along the sides, forming a tart shell with a thin base and thick, multi-layered rim extending slightly above the mold. Chill formatted tart shells in the fridge.

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Watch out

Make sure to push the edge of the pastry dough upwards with your thumbs so it is thick and layered above the mold rim, guaranteeing a crispy puffing result. Chill after shaping to prevent butter softening.

Ingredients:All purpose flour

Tools:kitchen knifealuminum egg tart molds

Active Cooking

00:03:24

warningStay safe

Wash hands thoroughly with soap after handling raw eggs to avoid cross-contamination.

Separate the yolks from 2 eggs into a mixing bowl. Add 120g milk, 50g whipping cream, 40g sugar, and 10g custard powder (optional) into the egg yolks. Whisk thoroughly until sugar dissolves and the mixture is smooth. Strain the liquid through a fine sieve 1-2 times into a measuring cup.

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Watch out

Must strain the custard mixture to remove bubbles and egg fragments, ensuring a smooth pudding-like texture after baking.

Ingredients:Egg Yolk (2 piece)Milk (120 g)whipping cream (50 g)sugar (40 g)Custard powder (10 g)

Tools:sievemeasuring cupwhisk

Active Cooking

00:04:14

warningStay safe

Always wear insulated oven mitts when removing the hot baking tray from the oven to prevent burns.

Preheat oven to 200°C (top & bottom heat). Place frozen/chilled tart shells on a baking tray, pour strained egg tart mixture into each shell until 70-80% full. Place baking tray on the lowest oven rack and bake at 200°C for 8 minutes to set the crust bottom. Then move the tray to the middle rack and bake for another 22 minutes until pastry turns golden, puffed, crispy, and custard gets caramelized brown spots.

local_fire_department200°C top/bottom heat, bottom rack for 8 mins, then middle rack for 22 mins

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Watch out

Do not overfill custard beyond 80% full or it will spill over when expanding. Baking on the bottom rack first ensures a crispy, fully baked crust bottom.

Tools:baking trayovenoven mitts