Did you know egg tarts are derived from the Portuguese pastel de nata? These tarts are crisp, flaky crust holding a creamy custard center and super delicious to munch on! 😍 Calling for just a few ingredients, this recipe is all about technique. Try it out and tag us !! 👍🏼
|2 cups Cake Flour*|
|¼ cup Icing Sugar|
|½ tsp Salt|
|120g Unsalted Butter|
|4 Eggs (beaten - separate 2 tbsp)|
|6 tbsp Castor Sugar|
|¾ cup Hot Water|
|¼ cup Evaporated Milk|
|¼ tsp Vanilla Essence|
- Make the pastry - In a large bowl, sift the cake flour, icing sugar and ¼ tsp salt. Then add butter (softened to room temperature) and mix together with your hands until well mixed for about 2 minutes.
- Add only 2 tbsp of the beaten egg and combine well until the dough is smooth, then cover it with plastic wrap and refrigerate for 30 mins until it hardens. *(use flour on hands if the dough is too sticky).
- Meanwhile, melt castor sugar and ¼ tsp salt with hot water until fully dissolved, and allow to cool.
- Add the balance of the beaten eggs and cooled melted sugar mixture together, then add the evaporated milk and ¼ tsp vanilla essence, and mix well.
- Strain the mixture to remove any lumps, and set aside.
- Preheat the oven to 190℃.
- Take out the dough and divide it into 12 portions, roll each portion into a ball and press it into lightly greased tart cases trying to make it as even as possible, put them into the fridge for 15 mins.
- Then pour the egg custard mixture into each shell until it is about 80% full. Bake the tarts for 15 mins until they are golden brown and a toothpick can stand in the tart.
NB: If you can’t find Cake Flour: Measure 1 level cup of all-purpose flour, remove 2 tablespoons of the flour and then place the flour into a bowl. Add 2 tablespoons of cornstarch to the all-purpose flour & whisk. Use as a substitute for 1 cup cake flour.