Portugese Egg Tart (That Kai Egg Tart)

Difficulty:
1/5

Ease of preparation rating: Medium.

Yield: 6 servings.

 

Ingredients

2 sheets puff pastry, store-bought and thawed

2 tablespoons (30ml) cornstarch

1/3 cup (80ml) milk

¼ cup (60ml) sugar

½ cup (120ml) whipping cream

¼ cup (60ml) shredded coconut

3 egg yolks, beaten

½ teaspoon (3ml) vanilla extract

 

Method

Pre-heat oven to 325oF (165oC).

Place 1 sheet of puff pastry on your cutting board.

Roll the pastry over itself to form a spiral on the edges.

Place rolled dough over the edge of the second sheet, and roll the second one over the first.

Cut 1 inch rings of the rolled dough.

Place rings on their side over a lightly floured work station.

Using a rolling pin, roll each piece of puff pastry until you have a disk that is ¼-inch thick.

Place each disk in a tart shell.

Using your fingers, stretch the dough to cover the bottom and sides of the tart shell. Set aside.

Repeat until you have 6 pie shells.

In a small pot, combine milk and cream.

Mix sugar and cornstarch, and add to milk and cream.

Add egg yolks, and heat over medium heat.

Bring to a simmer and cook until the mixture coats the back of your spoon.

Add custard mix to the tart shells.

Place tarts on a baking tray and place in the oven.

Cook for 10 minutes.

Reduce heat to 250oF (120oC), and continue cooking for 5-7 minutes.

Remove from oven and let cool at room temperature for 15 minutes before serving.