Meanwhile, whisk together the crème fraiche, sugar, eggandorange zest. Aftera couple more attempts with questionable results andafterwatchinga video by a delightful Italiancaramel-making guru, I finallycame up with somethingthat I would be happy to recommend that you splash over your Portuguesecustardtarts
Granted, it is more time-consuming, but it is sublime. One of my all-timefavorite summer desserts (or breakfasts, if I'm honest), is perfectly ripe fruit topped with some form of fat
Ingredients for creamyeggcustardfillings. These tarts look exactlysomething to die for. Portugueseeggtart is one famouseggtart which originated from the ex-Portuguese colony Macau, recipe based on Portugalpastel-de-nata
The best are still madeinMacau. I found them when I wasin Toronto – inaPortuguesebakery. I modified the original recipe slightly, by adding the vanillabean
Addin the eggsand mix till combined. I tried them andall I cansay is these pasteisareA-MA-ZING. The custardinfused with lemon, cinnamonandvanillacombined with the crisp puff pastryareagreatcombination
EggTart or PortugueseEggTarts is a type of tart filled with eggcustardbaked on a short crust or puff pastry, it is very popularinAsiaparticularly Hong Kong
The warmand soft custard goes really well with the fine-textured, crumbly shortcrust pastry. The traditional ones are filled with eggcustards but now the types of fillingare endless
Then the baking - know your oven - a hot oven to me worked best andbaked these tartsat the last third of the rung in your oven, this will ensure that the pastry will get browned and the custardbeing further away from the top elements will not get cooked before the pastry
Comments
Log in or Register to write a comment.