Real portuguese egg tarts have puff pastry shells, so I cut circules out of a sheet of puff pastry and lined my tart molds with that. I used 1/4 cup of sugar and the filling was quite sweet enough. Also used all half and half instead of a combo of heavy cream and milk. The filling is creamy and delicious, but mine were over done at 15mins. 13mins might have been fine. Next time, I might just bake the puff pastry shells first, let cool, then pour in the filling and bake till the filling is done. Otherwise, the tart shells didn't brown very much.
Was this review helpful?
10 users found this review helpful
Real portuguese egg tarts have puff pastry shells, so I cut circules out of a sheet of puff...