Portuguese Egg Tarts with Store Bought Puff Pastry

 Portuguese Egg Tarts 

with Store Bought Puff Pastry

Adapted recipe from: https://youtu.be/VGyOHX9NuFk 

SERVING : 24 small/medium tarts

INGREDIENTS

• Kawan puff pastry (small one)

EGG MIXTURE

• 40g whole egg (I used 2 small eggs)
• 4 egg yolks
• 90g sugar (I used 4 tablespoons)
• 300ml whipping cream 
• 150g milk (I used leftover condensed milk in the tin + water)

STEPS

1. Defrost the puff pastry 30 minutes till they are pliable. 3 pieces make 1 roll. You should have 3 rolls. There are 10 sheets in one packet. Then there will be 1 piece extra. I cut it into 3 and add on to each of the 3 rolls. 
2. So now you have 3 big cylinders. Cut each into 8 small circles. 
3. Shape each circle into the tart mould (I'm using disposable ones). Make the tart shell taller than the mould at least 1 to 2 cm. The crust will shrink after baking. Freeze them a while meanwhile preparing the egg mixture.  
4. Mix all the egg mixture ingredients together. Sieve to get a smooth mixture. 
5. Pour the egg mixture 80% full into each tart shell. 
6. I watched another video. It says that if you layer aluminium foil on the tray and then have the tart moulds on top, then you can fill it 80% full.. Otherwise, fill it only 60% full. 
7. Bake at 200 degree Celsius for 20 - 30 minutes. 
8. Remove from mould to prevent the bottom from turning soggy. 
9. Cool completely before eating. Otherwise it's mushy. 

Rolling the puff pastry

Roll into cylinder shape

Cut into small circle like this 

Shape into tart crust 

My husband enjoys the tart very much 

Nyonya Pineapple Tarts

Nyonya Pineapple Tarts 

Original recipe adapted from: http://nasilemaklover.blogspot.com/2015/01/nyonya-pineapple-tarts.html 

INGREDIENTS
PINEAPPLE TART DOUGH
125g salted butter
215g all purpose flour
30g corn flour 
1 tablespoon water
1/3 teaspoon salt
1 egg

PINEAPPLE JAM
I used less 175g brown sugar.
Yielded pineapple jam is approximately 1 kg.
The pineapples are really sweet so I didn't put a lot of sugar.
1 kg pineapple jam should cook at least 1 hour.
I used 2 kayu manis sticks to cook along with the pineapple jam.

UTENSIL
1 medium sized tembaga pineapple mould

YIELD
42 medium sized pineapple tarts

MEASURING
5g pineapple jam
approximately 0.3cm thickness of dough

STEPS

1. By using gaul and ramas method, mix butter, all purpose flour and corn flour with your fingers. Do not use your palm. 
2. Mix water, salt and egg in a cup. 
3. Pour into (1) and knead quickly and lightly into dough. 
4. Leave aside covered with wet cloth/lid to prevent dough from getting dry.
5. Some suggest to put in fridge for 30 minutes before operating. I skip this and operate immediately. 
6. Measure 5g of pineapple jam to form a round flatten shape to be used later. 
7. If dough is sticky, you may add little corn flour. By using a roller pin and plastic overlaying on top of the dough, roll out a flat dough of approximately 0.3 cm thick. 
8. Use the mould to cut out pineapple tart. 
9. Place the pineapple jam at the center. 
10. Continue until all dough are done. 
11. Cut strips to make the center decoration. 
12. Apply egg wash. 
13. Bake at preheated oven 160 degree Celsius for 30 minutes. 
14. Cool them before storing into air tight container. 

NOTES

• It's important to make sure they are baked dry enough to ensure you get crispy pineapple tart. 
• Gaul and ramas method is used to make sure your dough is not dense. 
• Do not overwork the dough or it will turn hard. 

Homemade pineapple jam 

I keep them in the freezer to be used later 

They freeze well 

Place a piece of plastic before rolling the dough to prevent stickiness. 

The center part has to be deeper.

This  is the beautiful 'bunga' produced by my RM300 pineapple mould.

Worth every penny. 

It's just so beautiful. 

How it looks likes before baking.  

Best to put the dough straight on the tray. Then only put the pineapple jam and strips on them. 

Avoid transfering the tart too many times to maintain its look.

Some popped out.. Haha..

I realized it is due to center not being deep enough. 

And, I cannot make all the tarts first.

It must be tart + jam simultaneously. 

 Cooling them on the racks before storing 

Enjoying my pure pineapple juice 

Mini Fruit Tart Version 2

It's great to be home again. Though the semester break is only for a week, I still enjoy baking. Here comes the delicious mini fruit tart with my leftover topping cream/fresh cream.

Mini Fruit Tart  

Version 2 

Crust recipe altered from Eva Yu's 

Ingredients: 

Tart Crust 

100g butter

40g powdered sugar

1 egg 

200g wheat flour (normal flour) 

Steps: 

1. Whisk butter and sugar until they are fluffy. 
2. Mix in egg and continue whisking to blend the mixture well. 
3. Sieve flour into the mixture to form a dough. 
4. Refrigerate the dough for 30 minutes. 
5. Shape the tart crust into the tart mold. 
6. Penetrate a few holes using the fork. 
7. Bake at 170 degrees Celsius until cooked (approximately 20 minutes). 
8. Cool the crusts on cooling rack.

Tart Filing

Leftover whipped topping cream 

Fresh fruits (diced) 

Steps: 

1. When the tart crusts have completely cooled down, pipe 80% full whipped topping cream in it.
2. Decorate with fresh fruits.
3. Chill and voila. Bon appetit. 

Tips

• The crusts are done baking when you don't notice oil bubbling in the oven. You will know what I mean when you bake it yourself. Due to the fact that the crust is made up of a lot of butter, the butter melts when it is baking. 
• The crusts are soft when they are still warm. They will harden when they cool down completely. Nothing to worry. 

The lighting makes my crust looks 'old' and hardy but seriously, it isn't.

Some huge and some mini.

Taste great! 

Chocolate Cheese Tarts

I just baked cheese tarts today. It tastes really awesome after it has been chilled in the fridge. Really rich and just-nice taste. Everyone should give this recipe a try. It is really good.

Chocolate Cheese Tarts 

Recipe from Eva Yu

Ingredients: 

Tart Crust 

100g butter

60g powdered sugar

1 egg 

200g wheat flour (normal flour) 

Steps: 

1. Whisk butter and sugar until they are fluffy. 
2. Mix in egg and continue whisking to blend the mixture well. 
3. Sieve flour into the mixture to form a dough. 
4. Refrigerate the dough for 30 minutes. 
5. Shape the tart crust into the tart mold. 
6. Bake at 170 degrees Celsius until 80% cooked. 

Tart Filing

200g cream cheese 

25g butter 

50g sugar

1 egg 

Adequate amount of Nutella hazelnut chocolate 

For Pattern:

Adequate amount of Nutella hazelnut chocolate 

1 packet of instant coffee powder + 1 tablespoon of hot water 

Steps:

1. Whisk cream cheese, butter and sugar until well blended for about 1 minute. 
2. Add in egg and continue whisking until the mixture turns shiny and smooth. 
3. Fill 1 teaspoon of chocolate into each crust. 
4. Cover with cream cheese mixture until the crust is 90% full.
5. Drop 1/2 teaspoon of chocolate into the middle of the cream cheese mixture. 
6. Use a toothpick to draw pattern. 
7. Bake at 170 degrees Celsius for 15-20 minutes. 
8. Chill the tarts after they are cooled down in room temperature. 
9. Serve while the tarts are cold. 

Crust ingredients 

The process of crust making.

The process of filing making. 

Filing ingredients 

Cream cheese mixture filing making. 

The photo is snapped in a way that as though some cream cheese is burnt - 

but - - - they aren't actually. 

It's just the photo effect.. which I can't correct now because my Photoshop is not with me. 

It tastes really rich and nice. 

You should give this recipe a try! =) 

Mini Fruit Tart Version 1

In the late evening, mom said she wanted to eat fruit tart. I initially wanted to make the real Hokaido cupcakes. In the end, I made mini fruit tarts. It's easy as ABC ;)

Mini Fruit Tart 
Version 1

Original recipe taken from: Zoom Yummy 

Ingredients 

Crust: 

60g butter (room temperature) 

25g sugar 

1/3 teaspoon of salt 

160g low protein flour (cake flour) 

Half egg (beaten) 

Filing: 

* I didn't measure the filing ingredients - 

Whipping cream  

Cream cheese with melted chocolate 

1/2 tablespoon of condensed milk 

Malaysia seaweed (海燕窝) - something functions like gelatin for glazing 

Desired fruits - I used kiwi, apple and dragon fruit 

Utensils

Hand whisk 

Weighing scale 

Tart mold 

Steps: 

1. Cream butter and sugar until fluffy and creamy by whisking.
2. Add salt and egg and continue whisking. 
3. Add in 2/3 of the flour and continue mixing. 
4. Add the remaining 1/3 flour into the mixture and knead into a dough. 
5. Dust some flour on every surface of the dough as you press it into the mold. 
6. Bake at 170 degrees Celsius for 20-25 minutes. 
7. Whip whipping cream.
8. Whip cream cheese and condensed milk until smooth. Add in melted chocolate. 
9. Cool the crust biscuits on top of a cooling rack until completely cool before decorating. 
10. Put in appropriate amount of chocolate cream cheese into the mold and followed up by whipping cream. Put desired fruits on top. 
11. Glaze the fruits with melted Malaysia seaweed. 

Below are illustrations of the steps taken. 

The needed ingredients for the crust - salt is not included inside but you'll need it. 

Remember to dust the mold with flour before you place your dough so that it gets out easier.

Whipping cream - cooling the crusts 

Plus Nangka version - hehe 

The Making of Portuguese Egg Tarts

Aloha! Recently, I am being very enthusiastic with cooking/baking. =) I did Dorayaki yesterday and it seems to receive a self-satisfying amount of positive feedback from everyone. Thus, I decided to try tarts today. Unfortunately, the process of making it was not conducive at all because I am suffering p.m.s. =( It totally ruined my mood. Humph..!

Portuguese tarts sold at outside have black/dark brown surfaces too. Thus, nothing is wrong with my tarts-- *eager to see how mine looks like...?* *wink* 

Portuguese Egg Tarts 

Recipe 

.... Original recipe taken from The Pleasure Monger website. 

I have modified some stuff due to the fact that some ingredients are not available in my kitchen and refrigerator. 

Servings: You can make roughly 9-11 tarts from this recipe.  

Time Needed: 2 - 3 hours. 

Ingredients: 

. . . . P A S T RY 

150 g wheat flour 

1/2 teaspoon of salt

90 g butter (supposedly, The Pleasure Monger recipe advises to use 150 g butter) 

2 teaspoons of lemon juice

7 tablespoons of iced water 

. . . . E G G . . F I L I N G 

20 ml hot water

160 ml room temperature water  

3 tablespoons of milk powder 

1/2 teaspoon of salt 

2 - 3 strips of lemon peel 

40 g powdered sugar 

2 whole eggs 

2 egg yolks 

Tools:

Cooking pot 

Oven 

Knife 

Spoon and fork 

Dough roller 

Flat surface table 

Flour sieve tool 

Cake knife / bread spreader tool

Bowl

Measuring scale 

Egg tart molds / cupcake molds tray  

Steps: 

............ P A S T R Y 

1. Mix flour, salt, lemon juice and the iced water together. Knead them into a dough. 
2. Make a cross cuts at the center of the dough (see image for better understanding) and place the dough into the freezer for roughly 20-30 minutes to chill. 
3. Meanwhile, prepare some flour for dusting purpose. You will need about half a bowl when you are making puff pastry. You can use the time to prepare the egg filing ingredients while waiting for the dough to chill.  
4. Get the dough out from the freezer (don't worry, 30 minutes will not turn your dough into ice).
5. Flatten the dough into a long rectangle shape. 
6. Apply some butter on its surface and do 1/3 folding. You'll understand better if you see the images below. Do this step for roughly 2-3 times. 
7. When your dough is ready, set it a side. You can put it back to the freezer to chill while you are preparing the egg filing. 

............ E G G . . F I L I N G 

1. Get your pot on the stove. Use low fire. Do not use high fire or else you will turn your egg mixture into scramble egg. 
2. Mix milk powder and hot water in a bowl. When the milk powder has dissolved, add in the room temperature water and mix well. 
3. Pour in milk, salt, powdered sugar and lemon peel into the pot. Heat it for roughly 3 minutes. 
4. Beat the eggs mixture in a bowl prior pouring it into the milk mixture in the pot. 
5. Heat the mixture for roughly another 3-5 minutes. 
6. Stir while you are cooking it to make sure your egg mixture always stays in liquid form.  
7. Sieve the mixture into a bowl.

............ M O L D . . . T H E . . . T A R T S 

1. Preheat your oven at 210 degrees Celsius 15 minutes before you get everything ready. 
2. Do the process of making rectangle dough, spread butter and 1/3 steps for about 3 times. Then, make the dough into long rectangle shape again. Roll the dough like swiss roll. 
3. Cut the dough into small pieces. See images for better understanding. 
4. Place each small dough into the tart mold and start to mold the pastry. 
5. Pour in egg filing mixture into the pasty mold.
6. Bake the tarts at 210 degrees Celsius for about 22 minutes. 
7. Constantly check your tarts to avoid over-burning.
8. Serve hot. 

Reminders: 

• I am trying to make puff pastry. This is a jargon in baking field. It means pastry with layers, not like the ordinary egg tart pastry. Sometimes, you will notice some curry puffs have circled texture pastry - yeah, that's what I am talking about. Supposedly, I think you can try to make Portuguese egg tarts without making puff pastry. You can still do it using the normal pastry - it'll be much easier and less work. Of course, puff pastry looks very much more beautiful compared to ordinary pastry. 
• If you want the pastry to look really crispy, I suggest you follow The Pleasure Monger's recipe by using more butter. As you can see, I am using very much lesser than the suggested amount of butter. It could be one of the reasons why my tarts do not look as crispy as the others but trust me, it IS crispy when I eat it. ;) I am just not a fan of too-oily stuff. 
• If you want to have less messy work, I advise you do like what The Pleasure Monger says - use cold butter instead of melted butter like mine (I used room temperature butter which is easy to spread on the dough but will cause a mess if you don't do it carefully). 
• Remember not to be stingy in using the flour for dusting purpose. If not, you will have problem flattening the dough while you are in the process of making puff pastry. 
• Be patient when you are making this tart.. especially if you are planning to use DIY puff pastry. =) 

Images Taken During The Process of Making Portuguese Egg Tarts: 

Mix flour, salt, lemon juice and the iced water together.

See? Ice water. = )

Dough with center cut into a 'cross' shape. 

Purpose is to allow the dough to expand I guess.

This is what I saw when I am making research on puff pastry on the Internet. 

The egg-filing ingredients. 

I don't have whipped cream or milk at home. 

Thus, I used milk powder + water. 

It doesn't really affect much I guess. 

Perhaps by using whip cream, it will make the egg filing looks more creamy?

I don't know-- 

So here is the difficult part of all in the making of Portuguese egg tarts. 

The puff pastry. 

Some people will take another alternative - 

buy ready made puff pastry in the store.

The dough is flatten in a long rectangle shape using dough roller. 

Then, spread butter on it. 

As you can see, my butter is kind of in the melting state -- 

It's kind of half solid-half liquid form. 

It's easy to spread - just like.. jam. 

Supposedly, you should use solid butter which will make your pastry looks much neater. 

Fold it into something like that. 

Actually, the concept of puff pastry is making different layers using dough and butter.

Perhaps, this will allow you to have better understanding of how puff pastry is made. 

Basically, the idea is to create different layers. 

It doesn't make sense if you keep on folding with only dough layers. 

Dough + dough = dough. 

But dough + butter = 2 different layers.

Make sense? 

Continue

Continue the steps:

Flatten the dough into rectangle shape. 

Spread butter. 

Knead into 1/3 shapes. 

Set it a side to rest. 

Like my case, my butter is melted, I have to let it chill a while before I can repeat the process.

Or else, the butter will ooze out. 

You probably will not have this problem if you are using solid butter.

Use low fire. 

Heat the milk, sugar and lemon peel first. 

Then add in the egg mixture. 

This is how your egg filing mixture will look like. 

Remember to sieve the egg filing mixture before you put them into the pastry mold. 

Usually, there will be some precipitates in the mixture. 

Sieved mixture will give it a smoother texture when you eat it.

This is the puff pastry in swiss roll look.

I hope that you can see better like this. 

It's rolled up like swiss roll.

Cut the "swiss roll" into small parts like this. 

They should be roughly about the same size. 

Side ways.

As you can see, we have formed "invisible" layers using the puff pastry method.

I hope you can see the layers.

So here, the pastry is put into each tart mold. 

I didn't manage to snap the photo of how I put this but I think it's not too difficult to figure out how to-do-it.

My hands were too oily and I don't wanna dirty my camera.

See? 

The layers.

Pour in the egg mixture that you have prepared earlier into the pastry mold.

Bake it under 210 degrees Celsius for about 22 minutes. 

Ta-daaaa...

Cooked! 

A website teaches how to check whether the tart is cooked - 

by using a toothpick.

If the toothpick can stand straight still, it means the tart is well-cooked. 

Initially, I use a fork to "dig" the tarts out. 

I am working too slow-

The tarts turn chill pretty fast but the metal tray is hot. 

It's difficult for me to hold the tray while getting the tarts out. 

Thus, I ended up using knife so that I can "dig" them out easier. 

Portuguese egg tarts. =)

Making tarts is not something new to me as I have tried making fruit tarts and ordinary egg tarts before.

The fruit tarts were a success but the egg tarts weren't really that good because the recipe stated too much sugar. 

It makes my tarts really very sweet. 

I really don't like too-sweet stuff. 

These are 3 that were most beautifully done. lol.

As you can see, my egg filing looks just as great as those sold outside. 

=) My pastry is very crispy too! ;)