How to Cook Portugese Egg Tarts With Michel

by Michel Daher

Every country seems to claim ownership of these deliciously crunchy, puff pastries filled with custard. Are they really Portuguese? Taiwanese? Hong Kong? I've got a solution for this... Let's begin..


  • 600 Milliliters Cream
  • 400 Milliliters Full Cream Milk
  • 12 Egg yolks
  • 1 Whole Egg
  • 7 Tablespoons Caster Sugar
  • 4 Teaspoons Vanilla Extract
  • 8 Sheets puff pastry
  • Instructions

    Step 1

    Who said these were hard to make? The most crispy, crunchy, mildly sweet dessert you could ever ask for and this easy recipe is sure to please.. Listen to that crunch!!

    Step 2

    So if you want to make your own pastry go ahead, I'm going the lazy option thanks. Puff pastry on the table to thaw. Softer dough, easier to roll later.

    Step 3

    Gather your ingredients. I originally was going to add sliced, roasted almonds on top but I forgot. So it's up to you if you want to use them or not. I think with almonds it's more delicious.

    Step 4

    600 ml of fresh cream. 35% fat is ideal. You can use thickened cream, full cream, heavy cream. It comes with many names but it's all going to make you fat. So enjoy it!

    Step 5

    400 ml of fresh milk. Please don't use long life or UHT milk.

    Step 6

    6 tablespoons of fine caster sugar. Some experts say to use fine or icing sugar but I'm not an expert so just use caster sugar. It's all going to melt once cooked. Just my theory lol.

    Step 7

    12 egg yolks and one whole egg with whites. Don't throw away the other egg whites, you can get all healthy and punish yourself with a plain egg white omelette the morning after you indulge in these ..

    Step 8

    Morning after preparation ready to go! I didn't end up punishing myself actually. I made the best spinach and feta pies with egg whites. Want that recipe? Share the love, hit the like button ;)

    Step 9

    Culinary experts ask you to do the custard a step at a time to make it sound complicated and laa dee daaa. Not here! Everything in one pot and get ready to fire up the stove. Next part is important!

    Step 10

    Before you turn on the fire, please make sure you have a whisk ready! You're arms, hands and wrists are gonna get an intense exercising for a few solid minutes.

    Step 11

    This part is SO crucial to getting the perfect lump free, curdle free, skinless custard.. I've dedicated 3 entire slides just for it. Your stove temperature must be low to medium or mid sized stove.

    Step 12

    This is my low fire on my medium gas nozzle on a gas stove top. Sorry if it's a bit hard to see, but basically don't make it too big.

    Step 13

    Here it is again with the pot on it. See how the fire ends just spread a small distance across the pot. That's just nice. If you don't understand, buy me an air ticket I'll come show you. :D

    Step 14

    All the ingredients (except the vanilla) in the pot. Stir around and around, clockwise and anticlockwise, whatever you do just don't stop! Don't blame me if you make scrambled eggs.

    Step 15

    You'll see bubbling everywhere and your custard changing colour and coming together nicely. And yes it takes quite a while to thicken up but I promise you it'll be worth the effort. Keep stirring..

    Step 16

    Right at the end, just as your custard thickens and you've turned off the stove, add 4 teaspoons of vanilla essence.

    Step 17

    Now to stop the custard from cooking further, we just put the burning hot pot into another pot of cold water. Hey! No one said you can stop stirring... Hahaha. Ok ok kidding. Stop now :)

    Step 18

    It should be thick, a little gooey and shiny. Did you wash your hands???? If you did, go on.. Have a lick! It's sooo delicious.

    Step 19

    Here's the fun part. If you just had a lick of the custard, wash you hands again. So we want to overlap a few sheets of puff pastry. Keep the plastic on the first sheet.

    Step 20

    Just like so.. What we want is a large roll of multi layer puff. You can do it anyway you like. Just use 4 sheets for each set. And you can experiment to your hearts desire..

    Step 21

    Fold in half, fold again, roll, press, fold, roll until you have a pastry log.

    Step 22

    That's 2 sheets.. Wasn't that fun!! Now that you've rolled 2 sheets, let's wrap it in another and another. You can actually just use 1 sheet at a time. But we want to be fancy shmancy!!

    Step 23

    3rd layer of a pastry all wrapped up. Please do take off the plastic as you're rolling. I can't imagine the taste of burnt plastic egg tarts.

    Step 24

    Stay with me now.. Just one more time. 4 sheets all rolled into one. You need 2 pastry logs. Repeat dough steps. Can I get a woot woot!!

    Step 25

    I don't like the look of the ends, so I cut them off, but don't throw them away, you can repair broken pastry with them later, if you have clumsy fingers like me. ;)

    Step 26

    Cut the pastry into 1cm pieces. Don't worry if they're not exactly the same. That's the fun of pastry. You can have the big piece and give the small ones to the kids.

    Step 27

    New Apple logo! iOS 8 is getting a new look and feel and this should be their new logo! Cool, hey?? So any roundish shape will do. Again doesn't have to be perfect.

    Step 28

    See here I forgot to spray my muffin trays with oil and later in the guide I will pay the price! Spray the muffin tins with a little oil.

    Step 29

    I was just experimenting with the cookie cutter and made little supporting plates for mine. It's entirely up to you. Just make sure your pastry goes right to the top of the muffin tray.

    Step 30

    Like this.. Even a little over is ok.

    Step 31

    In my second tray, I sprayed oil. But please make sure ALL your trays are lightly sprayed with oil. Whoever tells you "it's non stick" is a total liar lol.

    Step 32

    You can double pastry and get all creative. This will be your excuse to say "oh I didn't try that one, it looks different! I better have a taste!!" ;)

    Step 33

    Roll it all out..

    Step 34

    Press the pastry into the tin..

    Step 35

    Fill the pastry cups 3/4 of the way up. By now your custard mix should be cool enough to use. Remember we put it in a cold water bath earlier. That helps us work a lot faster. :)

    Step 36

    So you're wondering why you're seeing my beef and vegetable lunch in my pastry. Well I ran out of custard and I had 4 extra pastry cups. This just shows that you can put anything in your pastry.

    Step 37

    Cook these last unless you want spicy beef flavoured egg tarts.

    Step 38

    180 degrees Celsius on a fan forced oven or 200 without a fan. Bake for 30 minutes. Just check on them after 25 minutes. Once the egg rises and creates a dark skin, they're done!

    Step 39

    They'll start to rise... Excited!!

    Step 40

    Have a taste of the beef vegetable pastry in between bakes ;)

    Step 41

    Once you're happy with the look of your tarts, turn off the oven, open the oven door a little and just keep them in there for a few minutes.

    Step 42

    Remember, we don't want the tarts all browned. They should look something like this. Like a spotted leopard.

    Step 43

    Get on the phone to your best friend, forget the beef and veg pastry in the oven and you will end up with charcoaled beef! Lol.

    Step 44

    This is what happens if you handle hot egg tarts. You fumble and drop them right on the cooling tray. Place the cooked egg tarts on the cooling tray immediately to avoid soggy pastry.

    Step 45

    The egg does fall back down, this is meant to happen. If you want them to stay big like a mushroom, you'll need to add corn flour and beat the egg slowly. Too complicated! These are just as delicious

    Step 46

    Enjoy! Like, share and spread the love. Again, thank you for your continued support..

    Step 47

    Aren't they just adorable?? Shiny, delicious "Michelese Egg Tarts"! And that solves the ownership problem. Not Portuguese, Taiwanese or any other "ese". Michelese Egg Tarts! Tadaaaa! 😘