Portuguese Egg Tart Recipe
A golden, flaky crust filled with velvety custard and kissed with cinnamon—Portuguese egg tarts are a delicate balance of richness and texture that’s hard to resist. Perfect for special gatherings or sweet cravings, they offer a bakery-style treat straight from your kitchen.
Ingredient Breakdown
Crafting the perfect puff pastry starts with a simple yet precise trio: all-purpose flour, butter, and water. These foundational ingredients work in harmony to produce a tender, layered dough that crisps beautifully in the oven. Butter is creamed for easy spreading, while flour provides the structure necessary for lamination. Water brings the dough together and ensures a smooth roll-out.
A small addition of kosher salt subtly enhances the flavor of the pastry without overshadowing the filling.
The custard gets its signature sweetness and warmth from a mix of granulated sugar and a single cinnamon stick, simmered into a syrup. This infused base lays the groundwork for a flavorful, aromatic center.
Whole milk and flour form the body of the custard, with milk adding richness and flour lending the mixture a soft thickness. Egg yolks complete the custard with a velvety smoothness that firms as it bakes. A dusting of ground cinnamon adds a final flourish, making each tart visually appealing and delightfully aromatic.
Step-by-Step Preparation Guide
The dough begins with a stand mixer, where flour, salt, and water are combined until tacky. This initial mixture is shaped and rolled into a rectangle, then rested to relax the gluten. Rolling and layering butter is a crucial step, done in thirds with careful folding and patting between stages. Each fold builds flakiness, and resting between rounds allows the butter to chill, preventing leaks during baking.
The final dough is rolled tightly into a log and chilled thoroughly, allowing it to firm up and slice cleanly. This log is then cut into 30 equal portions. Each slice is pressed into egg tart molds, shaped up the sides to cradle the custard perfectly. Chilling again before baking is essential to maintaining their form.
Meanwhile, the syrup is created by boiling sugar, water, and a cinnamon stick briefly, then allowing it to steep. The milk mixture is heated, then combined with flour and the hot milk to prevent clumps. The syrup is added gradually, whisked in for even flavor. Once thickened on the stove, egg yolks are whisked in, creating a glossy custard ready for filling.
The warm custard is strained for an ultra-smooth texture and poured into each tart shell. A high-temperature bake ensures the pastry puffs and crisps, while the custard sets with distinctive dark blisters on top. Letting the tarts cool slightly before unmolding helps preserve their delicate structure.
Recipe Tips
Use softened butter that still holds its shape for optimal layering
Chill the dough thoroughly at each step to avoid butter leakage during baking
Avoid overfilling the shells to prevent spillage in the oven
Let the syrup cool slightly before mixing with eggs to avoid scrambling
Strain the custard before pouring to catch any cooked bits or lumps
Use egg tart molds for traditional shapes, but muffin tins can work in a pinch
Serve warm shortly after baking for best texture and flavor
Frequently Asked Questions:
Can I make the puff pastry ahead and freeze it?
Yes, wrap it tightly and freeze for up to 1 month. Thaw in the refrigerator before using.
What’s a suitable alternative to egg tart molds?
Muffin tins work well, though tarts may be slightly taller.
How do I know when the custard is fully set?
The surface should be slightly puffed and blistered, with a firm yet jiggly center.
Can I use pre-made puff pastry as a shortcut?
Yes, but results will vary; the signature spiraled base may be lost.
How long will these tarts keep, and how should they be stored?
Store in the refrigerator for up to 3 days. Reheat briefly before serving.
What to Serve With This Recipe
Portuguese egg tarts pair wonderfully with a bold espresso or robust black tea, which balances the sweetness and creaminess. For added freshness, serve alongside citrus wedges or fresh berries. A drizzle of dark chocolate across the top introduces a bittersweet contrast, while a scoop of vanilla ice cream makes it dessert-course worthy. Finish with a sprig of mint or delicate edible flowers to elevate the presentation.
Creative Variations
For a different aromatic twist, substitute the cinnamon stick with star anise or cardamom during the syrup infusion. Infuse the milk with citrus zest before heating for a refreshing undertone. A thin swipe of jam or fruit compote beneath the custard adds hidden flavor. Use a culinary torch to caramelize a sugar layer on top for a creme brulee-style crunch.
With layers of buttery pastry and a silky-sweet filling, Portuguese egg tarts bring a bakery-level experience into your home. Whether enjoyed warm out of the oven or served at an elegant brunch, these tarts promise richness, balance, and satisfaction in every bite.
Ingredients
FOR THE PUFF PASTRY
1¾ cups all-purpose flour, plus more for dusting
1½ sticks unsalted butter, softened
¼ teaspoon kosher salt
⅔ cup water
FOR THE FILLING AND GARNISH
6 egg yolks
1 cup granulated sugar
1 cinnamon stick
½ cup all-purpose flour
1 cup plus 6 tablespoons whole milk, divided
⅔ cup water
Ground cinnamon, for garnish
Instructions
Prepare the Puff Pastry
Begin by whisking the softened butter in a small bowl until it reaches a creamy, sour cream-like consistency. In the bowl of a stand mixer fitted with a dough hook, combine the flour, water, and salt. Mix on low speed, scraping down the sides of the bowl as needed, until the dough forms and feels tacky to the touch.
Transfer the dough onto a generously floured surface and shape it into a 1-inch-thick rectangle. Roll it out using a floured rolling pin into a 10-inch-long rectangle, approximately ½ inch thick. Cover the dough loosely with plastic wrap and allow it to rest for 15 minutes.
Uncover the dough and roll it out into a large 15-inch square, dusting with more flour as needed to prevent sticking. Spread one-third of the creamed butter evenly over the bottom half of the dough, leaving a 1-inch border along the edge. Fold the top half over the buttered bottom, press the edges to seal, and gently pat with the rolling pin to flatten.
Roll the folded dough out again into a 15-inch square. Apply half of the remaining butter over the bottom half, again leaving a 1-inch border. Fold the top over, seal, pat, and rotate the dough so the seam faces you. Roll it once more into a final 18-inch square.
Spread the rest of the butter evenly across the entire surface of the dough, excluding a 1-inch margin along the edges. Starting from the edge nearest you, roll the dough tightly into a log. Wrap in plastic and refrigerate for at least 2 hours, preferably overnight, until very firm.
Create the Filling
Preheat your oven to 500°F (260°C). In a medium saucepan over high heat, combine the sugar, water, and cinnamon stick. Bring the mixture to a vigorous boil for 1 minute. Remove from heat and let it steep while you prepare the rest of the filling.
Slice the chilled dough log into thirty equal pieces, each about ½ inch thick. Place each piece into an egg tart mold or muffin tin cavity, spiral side facing up. Using your thumb, press the center down and work the dough outward, molding it up the sides until it rises just slightly above the rim (about 1/16 inch for tart molds or ¾ inch for muffin tins). Chill for 10 minutes to firm the dough.
Meanwhile, warm 1 cup plus 1 tablespoon of the milk in a small saucepan over medium heat until it begins to steam and bubbles form around the edges—this takes 4 to 5 minutes. In a separate large bowl, whisk together the flour and remaining 5 tablespoons of milk until smooth. Slowly pour the hot milk into the flour mixture, whisking constantly to avoid lumps.
Discard the cinnamon stick from the sugar syrup, then gradually incorporate the syrup into the milk mixture while whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring nonstop until it thickens into a smooth custard—this should take 10 to 12 minutes.
Whisk the egg yolks into the thickened custard until fully combined and silky. Strain the mixture through a fine mesh sieve to ensure a smooth texture. Fill each tart shell with approximately 1½ tablespoons of the warm custard.
Bake and Serve
Bake the tarts for 15 to 20 minutes, or until the pastry is golden and crisp, and the custard is set with a few caramelized dark spots on top. Let the tarts rest in the pans on wire racks for 5 minutes. Carefully remove them from the molds and place on wire racks to cool slightly. Dust with ground cinnamon and serve while still warm.
Portuguese Egg Tart Recipe
Ingredients
FOR THE PUFF PASTRY
- 1¾ cups all-purpose flour plus more for dusting
- 1½ sticks unsalted butter softened
- ¼ teaspoon kosher salt
- ⅔ cup water
FOR THE FILLING AND GARNISH
- 6 egg yolks
- 1 cup granulated sugar
- 1 cinnamon stick
- ½ cup all-purpose flour
- 1 cup plus 6 tablespoons whole milk divided
- ⅔ cup water
- Ground cinnamon for garnish
SPECIAL EQUIPMENT
- Egg tart molds
Instructions
Prepare the Puff Pastry
- Begin by whisking the softened butter in a small bowl until it reaches a creamy, sour cream-like consistency. In the bowl of a stand mixer fitted with a dough hook, combine the flour, water, and salt. Mix on low speed, scraping down the sides of the bowl as needed, until the dough forms and feels tacky to the touch.
- Transfer the dough onto a generously floured surface and shape it into a 1-inch-thick rectangle. Roll it out using a floured rolling pin into a 10-inch-long rectangle, approximately ½ inch thick. Cover the dough loosely with plastic wrap and allow it to rest for 15 minutes.
- Uncover the dough and roll it out into a large 15-inch square, dusting with more flour as needed to prevent sticking. Spread one-third of the creamed butter evenly over the bottom half of the dough, leaving a 1-inch border along the edge. Fold the top half over the buttered bottom, press the edges to seal, and gently pat with the rolling pin to flatten.
- Roll the folded dough out again into a 15-inch square. Apply half of the remaining butter over the bottom half, again leaving a 1-inch border. Fold the top over, seal, pat, and rotate the dough so the seam faces you. Roll it once more into a final 18-inch square.
- Spread the rest of the butter evenly across the entire surface of the dough, excluding a 1-inch margin along the edges. Starting from the edge nearest you, roll the dough tightly into a log. Wrap in plastic and refrigerate for at least 2 hours, preferably overnight, until very firm.
Create the Filling
- Preheat your oven to 500°F (260°C). In a medium saucepan over high heat, combine the sugar, water, and cinnamon stick. Bring the mixture to a vigorous boil for 1 minute. Remove from heat and let it steep while you prepare the rest of the filling.
- Slice the chilled dough log into thirty equal pieces, each about ½ inch thick. Place each piece into an egg tart mold or muffin tin cavity, spiral side facing up. Using your thumb, press the center down and work the dough outward, molding it up the sides until it rises just slightly above the rim (about 1/16 inch for tart molds or ¾ inch for muffin tins). Chill for 10 minutes to firm the dough.
- Meanwhile, warm 1 cup plus 1 tablespoon of the milk in a small saucepan over medium heat until it begins to steam and bubbles form around the edges—this takes 4 to 5 minutes. In a separate large bowl, whisk together the flour and remaining 5 tablespoons of milk until smooth. Slowly pour the hot milk into the flour mixture, whisking constantly to avoid lumps.
- Discard the cinnamon stick from the sugar syrup, then gradually incorporate the syrup into the milk mixture while whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring nonstop until it thickens into a smooth custard—this should take 10 to 12 minutes.
- Whisk the egg yolks into the thickened custard until fully combined and silky. Strain the mixture through a fine mesh sieve to ensure a smooth texture. Fill each tart shell with approximately 1½ tablespoons of the warm custard.
Bake and Serve
- Bake the tarts for 15 to 20 minutes, or until the pastry is golden and crisp, and the custard is set with a few caramelized dark spots on top. Let the tarts rest in the pans on wire racks for 5 minutes. Carefully remove them from the molds and place on wire racks to cool slightly. Dust with ground cinnamon and serve while still warm.