Macau-Inspired Egg Tarts. Low Prices on Millions of Books. Free UK Delivery on Eligible Orders Never miss a deal with idealo price comparison. The baker behind Macau's famous egg custard tarts Although initially a Portuguese import, Macau's egg tarts have a surprisingly English twist, and have transformed Coloane into a sort of pilgrimage.

Macau-Inspired Egg Tarts Make sure to roll the pastry as thinly as possible, bake until golden and eat whilst still piping hot. Once they cool, you can reheat them in a toaster oven to get back that crispy outside. These egg tarts come from the original Portuguese Pastéis de Nata recipe and are quite similar, with a twist. You can have Macau-Inspired Egg Tarts using 4 ingredients and 6 steps. Here is how you cook it.

Ingredients of Macau-Inspired Egg Tarts

  1. You need 1 of sheet Frozen puff pastry.
  2. It’s 250 ml of Milk.
  3. You need 3 tbsp of Granulated sugar.
  4. You need 2 of Egg yolk.

They are unbelievably delicious and sweet with a great crispy texture on top. They originated in Coloane in Macau, and are the most popular sweet in the region and all over the world. They are perfect for those with a true sweet tooth. The classic Ube Egg is a mouth watering and flavor rich tart.

Macau-Inspired Egg Tarts step by step

  1. Roll the puff pastry sheet out as thinly as you can and fit it into the muffin tray mould (it'll be easier if you cut the pastry with a 10 cm cookie cutter, then fit it into the mould). You don't have to stretch the pastry so it peeps out of the mould..
  2. Cover the pastry in parchment paper and pie weights and bake on the top shelf of your oven for 15 minutes at 200℃..
  3. Add the milk and sugar to a saucepan and heat. When the mixture starts to bubble, continue to stir it for about 15 minutes or until the mixture has reduced to half its original size..
  4. When the mixture has cooled, add in the egg yolks and vanilla essence and mix. Then strain the mixture..
  5. Pour an even portion of the egg mixture into each of the tart crusts from Step 2. The mixture may seem to be a bit hard, but don't worry. Bake on the top shelf of the oven at 230℃ for 12-13 minutes until golden brown..
  6. The egg tarts that I ate in Macau had a nice crispy pastry but tasted of cheap oil, which was a shame!.

Egg Tarts Egg tarts are a fovoured Asian 'dimsum' that originated from Hong Kong. Nowadays you can find it almost everywhere in Malaysia and Singapore. There are two versions of the egg tart: the one with flaky crust (also known as Portuguese egg tarts), and the one with cookie-like crust, as featured abov. Make the puff pastry: In a small bowl, whisk the butter until it is the consistency of sour cream. Add the milk and the sugar.


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